Dinner Features / Thursday Mar. 5
COCKTAIL ~ BEER
COCKTAIL ~ New York Sour ~ Bourbon, lemon juice, simple syrup, egg whites, red wine finish ~11~
BEER ~ Strang Fellows Brewing ~ Talisman Pale Ale ~6~
ROTATING TAP ~ Driftwood Brewing ~ German Style Pilsner ~
BREAD BASKET
Fresh baked sourdough, with roasted red pepper butter
~6~
SOUPS
~ Mixed Bean Vegetable~
~Ginger Beef with Roasted broccolini~
~12~
VEGETARIAN
~Pesto Penne with Halloumi~
Sauteed baby spinach, zucchini, sweet peas, red bell peppers and shallots. Slow simmered in a fresh basil pesto cream sauce, with grana padano. Served over penne pasta and topped with grilled halloumi, with a side of rustic sourdough toast.
~25~
SEAFOOD
~North Pacific Wild Sockeye Salmon~
Chargrilled salmon filet, with a fresh Lemon-dill beurre blanc sauce. Served with sweet and russet mashed potatoes, grilled asparagus, bell peppers, and heirloom carrots.
~31~
BUTCHER’S
~Two Rivers New York Striploin Steak and Prawns~
Grass-fed AAA Alberta beef striploin, butter basted and chargrilled to desired doneness. Served with a wild mushroom bordelaise sauce, rosemary roasted fingerling potatoes, fresh seasonal vegetables, and jumbo black tiger prawns sauteed with garlic and white wine.
~36~
DESSERTS
Strawberry, Peach and Banana Bread Pudding à La Mode
Oreo-bailey’s cheesecake with Chantilly whip
Fresh Blueberry-Lemon Crumble à La Mode
Chocolate Molten Lava Cake with Vanilla Bean Ice Cream
~12~