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Pan seared turbot llet with an autumn artichoke and black olive salad.

Vegetable Tarelka


Artichoke, mushroom, eggplant and vegetable backed casserole with a light cream and cheese sauce.

Boeuf a la Stroganoff


Red wine braised beef short ribs with house-made thick noodles tossed in creamy mushroom and black truffle cream sauce.



Salmon with slow cooked onions, mushrooms and vegetables wrapped in pastry, mixed roasted baby beets and pearl onions with a yogurt dill sauce

Black Cod


Gastrique glazed black cod with cauliflower pure?e and mixed roasted cauliflower.

Veal Chop


Grilled veal t-bone with potatoes a la czar and a light porcini sauce.

Rack of Lamb


Pan seared rack of lamb, rutabaga and potato mash, sautéed Brussels sprouts
in a cherry port reduction. 

Rib Eye


10-ounce, dry rubbed rib eye served with large-cut herb frites.

Pork Shank


Red wine braised pork shank served over polenta with crispy shallots.

Co?telette a? la Kiev


Herb butter stuffed in a breaded chicken breast with Yukon mashed potatoes and a light mushroom sauce.



Half roasted duck with an apricot glaze served with mixed wild rice.