APPETIZERS
House Pate 18
made in house with fresh chicken & duck livers, herbs & brandy, with orange peppercorn sauce
Fresh P.E.I Steamed Mussels 23 Full / 16 Half
shallots, garlic, white wine and peppercorns
Wild Smoked Pacific Salmon 18
Natural wood-smoked Coho salmon served with capers, red onions and cream cheese
French Escargot in Mushroom Caps 16
Fine herbes tomato concasse butter sauce
Wild Mushroom Dip with Crostinis 18
shallots, white wine and a touch of cream
Wild Shrimp & Scallops 21
in a pernod tarragon cream sauce
Bison Carpaccio 19
air-dried and cold smoked, balsamic, truffle oil & cracked pepper
Selected Aged Balsamic & Prized white truffle oil – includes a basket of house breads
1 oz 10
1/2 oz 6
SOUPS
Wild Mushroom Cream 12 bowl / 8 cup
mixture of hand picked Western Canadian & fresh mushrooms
Baked Fresh Thyme Onion Soup 11 bowl
topped with 3 cheese & crouton
Soup of the Day 10 bowl / 7.5 cup
SALADS
Ceasar 14.25
crisp romaine, our own Ceasar dressing, freshly grated parmesan, & dill croutons
Broken Spinach Leaves 14.25
fresh spinach leaves tossed with white truffle, red wine vinaigrette topped with double smoked bacon, sliced egg & roasted pine nuts
Mesclun Leaves & Crumbled Rosenborg Blue 14.25
green onion dressing & garnished with roma tomatoes, bell peppers, cucumbers & red onions
Mediterranean 14.25
tossed romaine, cucumbers, tomatoes, bell peppers, sliced red onions, oregano vinaigrette, feta cheese, kalamata olives
Salad of the Day 14.25
Salad Add Ons – shrimp (4), or grilled chicken breast, or salmon 9
WILD GAME SPECIALTIES
Lac Brome Roast Duck 42
sun-dried cranberry, orange, port wine demi sauce
Alberta 10 oz Bison Rib Eye Steak 52
Canada Rangeland, charbroiled with a black peppercorn, honey whiskey demi-glace
Alberta Wild Boar Ribs 44
with blueberry ancho chili barbecue sauce
~Daily wild game featured dish ~
SEAFOOD SPECIALTIES
Seafood Stew “Bouillabaisse” 43
wild jumbo shrimps, scallops, mussels, fresh fish & king crab, with choice of potato or rice of the day
Seafood Pasta Wild Jumbo Shrimps & 5 Scallops 45
white wine fine herbs cream sauce, with tomato concasse and fresh spinach
Lobster, Scallops & Wild Jumbo Shrimps Mornay 49
oven baked with a shallot white wine cream sauce reduction & fresh parmesan
~ Catch of the day ~
HOUSE SPECIALTIES
AAA Alberta 6 oz Filet Mignon 48 – Add 4 oz Lobster Tail and citrus garlic butter 65
brandied three peppercorn demi-cream sauce
Free Range Chicken Breast & Wild Shrimp Vegetable Curry 38
sauteed in a mild curry cream sauce with fried banana & condiments on the side
Normand’s New York Steak (7oz) 36
charbroiled AAA striploin served with wild mushroom cream sauce
Free Range Pesto Chicken Breast over Linguini 32
sauteed fresh Alberta chicken breast, in a tomato pesto white wine cream sauce topped with parmesan cheese
Seasonal Curried Vegetables 25
2 styles, curried cream and curried tomato sauce served with rice or pasta
Free Range Rack of Lamb 51 / extra ribs 12
oven roasted marinated New Zealand top cut with dijon, garlic fresh rosemary demi glace sauce
Free Range Breaded Chicken a la Rousse 35
stuffed with smoked salmon and cream cheese, served with a white wine shallot dill cream sauce
Quebec Veal Liver 35
Pan fried, Barrhead double smoked bacon and red onions, port wine demi glace sauce
12 oz Certified Angus New York Steak 59
charbroiled striploin in a brandied three peppercorn demi-cream sauce