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					                                                                                     holiday inspirations
                                              moxie’s executive chef john humphreys in collaboration with bocuse d’or canada
                                              mentor chef robert allen sulatycky are proud to present these holiday inspired creations


                                              casillero del diablo, chardonnay, chile
                                              rich fruit intensity, with delicate vanilla and hazelnut tones
                                              glass (6 oz)        classic (8 oz)     half litre (16 oz)  bottle
                                                     7                        9                         18                     28

                                              casillero del diablo, carmenere, chile
                                              smooth and elegant, with plum, black cherry and chocolate notes
                                              glass (6 oz)   classic (8 oz)    half litre (16 oz) bottle
                                                     7                        9                         18                     28

    Bocuse d’Or Mentor Chef                   heineken
     Robert Allen Sulatycky                   available by the bottle or on tap


                                              garlic asiago fries
                                              sprinkled with fleur de sel and served with truffle mayonnaise for dipping 6.99


                                              winter stew with puff pastry
                                              turkey, mushrooms and winter vegetables simmered with white wine and shallots topped
                                              with puff pastry 13.99

                                              asian tuna on brioche kaiser
                                              with pickled ginger mayonnaise and asian slaw, served with spring mix salad with feta
                                              and cranberries 11.99
proud title sponsor of the canadian team at
 the bocuse d’or world cuisine competition
                                              braised beef short ribs
                                              slow cooked in red wine to perfect tenderness, served in its own jus over creamy parsnip
                                              puree and market fresh vegetables 23.99

                                              halibut with butternut squash risotto
                                              grilled with pumpkin spice and served with fresh seasonal vegetables 25.99


                                              apple & almond christmas cookie crumble
                                              fresh apples baked with butter and brown sugar under a crumbly almond streusel and
                                              served with honey vanilla ice cream 6.99


                                              please note that not all ingredients are listed, advise your server about food sensitivities
                                              or preferences and please ask to speak to a manager regarding severe allergies




      Moxie’s Executive Chef
        John Humphreys




                                                                                                                              MX.XMAS.08_AB.ON
                                                                                     holiday inspirations
                                              moxie’s executive chef john humphreys in collaboration with bocuse d’or canada
                                              mentor chef robert allen sulatycky are proud to present these holiday inspired creations


                                              casillero del diablo, chardonnay, chile
                                              rich fruit intensity, with delicate vanilla and hazelnut tones
                                              glass (6 oz)        classic (8 oz)     half litre (16 oz)  bottle
                                                     8                       10                         20                     30

                                              casillero del diablo, carmenere, chile
                                              smooth and elegant, with plum, black cherry and chocolate notes
                                              glass (6 oz)   classic (8 oz)    half litre (16 oz) bottle
                                                     8                       10                         20                     30

    Bocuse d’Or Mentor Chef                   heineken
     Robert Allen Sulatycky                   available by the bottle or on tap


                                              garlic asiago fries
                                              sprinkled with fleur de sel and served with truffle mayonnaise for dipping 6.99


                                              winter stew with puff pastry
                                              turkey, mushrooms and winter vegetables simmered with white wine and shallots topped
                                              with puff pastry 13.99

                                              asian tuna on brioche kaiser
                                              with pickled ginger mayonnaise and asian slaw, served with spring mix salad with feta
                                              and cranberries 11.99
proud title sponsor of the canadian team at
 the bocuse d’or world cuisine competition
                                              braised beef short ribs
                                              slow cooked in red wine to perfect tenderness, served in its own jus over creamy parsnip
                                              puree and market fresh vegetables 23.99

                                              halibut with butternut squash risotto
                                              grilled with pumpkin spice and served with fresh seasonal vegetables 25.99


                                              apple & almond christmas cookie crumble
                                              fresh apples baked with butter and brown sugar under a crumbly almond streusel and
                                              served with honey vanilla ice cream 6.99


                                              please note that not all ingredients are listed, advise your server about food sensitivities
                                              or preferences and please ask to speak to a manager regarding severe allergies




      Moxie’s Executive Chef
        John Humphreys




                                                                                                                                 MX.XMAS.08_BC
                                                                                     holiday inspirations
                                              moxie’s executive chef john humphreys in collaboration with bocuse d’or canada
                                              mentor chef robert allen sulatycky are proud to present these holiday inspired creations


                                              casillero del diablo, chardonnay, chile
                                              rich fruit intensity, with delicate vanilla and hazelnut tones
                                              glass (6 oz)        classic (8 oz)     half litre (16 oz)  bottle
                                                     9                       11                         22                     33

                                              casillero del diablo, carmenere, chile
                                              smooth and elegant, with plum, black cherry and chocolate notes
                                              glass (6 oz)   classic (8 oz)    half litre (16 oz) bottle
                                                     9                       11                         22                     33

    Bocuse d’Or Mentor Chef                   heineken
     Robert Allen Sulatycky                   available by the bottle or on tap


                                              garlic asiago fries
                                              sprinkled with fleur de sel and served with truffle mayonnaise for dipping 6.99


                                              winter stew with puff pastry
                                              turkey, mushrooms and winter vegetables simmered with white wine and shallots topped
                                              with puff pastry 13.99

                                              asian tuna on brioche kaiser
                                              with pickled ginger mayonnaise and asian slaw, served with spring mix salad with feta
                                              and cranberries 11.99
proud title sponsor of the canadian team at
 the bocuse d’or world cuisine competition
                                              braised beef short ribs
                                              slow cooked in red wine to perfect tenderness, served in its own jus over creamy parsnip
                                              puree and market fresh vegetables 23.99

                                              halibut with butternut squash risotto
                                              grilled with pumpkin spice and served with fresh seasonal vegetables 25.99


                                              apple & almond christmas cookie crumble
                                              fresh apples baked with butter and brown sugar under a crumbly almond streusel and
                                              served with honey vanilla ice cream 6.99


                                              please note that not all ingredients are listed, advise your server about food sensitivities
                                              or preferences and please ask to speak to a manager regarding severe allergies




      Moxie’s Executive Chef
        John Humphreys




                                                                                                                              MX.XMAS.08_SK.MB
                                                                                     holiday inspirations
                                              moxie’s executive chef john humphreys in collaboration with bocuse d’or canada
                                              mentor chef robert allen sulatycky are proud to present these holiday inspired creations


                                              apple & almond christmas cookie crumble
                                              fresh apples baked with butter and brown sugar under a crumbly almond streusel and
                                              served with honey vanilla ice cream 6.99

                                              white chocolate brownie
                                              the ultimate dessert encounter, white and dark chocolate folded into a white chocolate
                                              brownie, finished with french vanilla ice cream, real whipped cream and warm chocolate
                                              sauce 6.99


    Bocuse d’Or Mentor Chef
                                              bite of brownie
     Robert Allen Sulatycky                   a smaller version of our white chocolate brownie 2.99

                                              blackberry apple crisp on puff pastry
                                              a warm flaky pastry filled with west coast blackberries and apple slices, served with french
                                              vanilla ice cream, this fabulous dessert is baked to order so please allow a few additional
                                              minutes of preparation time 6.99

                                              sticky toffee pudding
                                              a dense, moist cake, served warm with toasted almonds, buttery caramel sauce and
                                              french vanilla ice cream 6.99

                                              banana caramel xango (chan’go)
                                              creamy, light banana cheesecake wrapped in a pastry tortilla, dusted with cinnamon-
                                              sugar and served with warm caramel, ribbons of chocolate and french vanilla
                                              ice cream 6.99
proud title sponsor of the canadian team at
 the bocuse d’or world cuisine competition
                                              chocolate espresso mousse
                                              callebaut chocolate with the unique and intense flavour of criollo cocoa beans, crowned
                                              with real whipped cream and house-baked chocolate biscotti 5.99

                                              mini mousse
                                              a smaller version of our chocolate espresso mousse 2.99


                                              please note that not all ingredients are listed, advise your server about food sensitivities
                                              or preferences and please ask to speak to a manager regarding severe allergies




      Moxie’s Executive Chef
        John Humphreys




                                                                                                                                MX.XMAS.08_PRM
                                                                                     holiday inspirations
                                              moxie’s executive chef john humphreys in collaboration with bocuse d’or canada
                                              mentor chef robert allen sulatycky are proud to present these holiday inspired creations


                                              apple & almond christmas cookie crumble
                                              fresh apples baked with butter and brown sugar under a crumbly almond streusel and
                                              served with honey vanilla ice cream 6.99

                                              white chocolate brownie
                                              the ultimate dessert encounter, white and dark chocolate folded into a white chocolate
                                              brownie, finished with french vanilla ice cream, real whipped cream and warm chocolate
                                              sauce 7.99


    Bocuse d’Or Mentor Chef
                                              bite of brownie
     Robert Allen Sulatycky                   a smaller version of our white chocolate brownie 3.99

                                              blackberry apple crisp on puff pastry
                                              a warm flaky pastry filled with west coast blackberries and apple slices, served with french
                                              vanilla ice cream, this fabulous dessert is baked to order so please allow a few additional
                                              minutes of preparation time 6.99

                                              sticky toffee pudding
                                              a dense, moist cake, served warm with toasted almonds, buttery caramel sauce and
                                              french vanilla ice cream 6.99

                                              banana caramel xango (chan’go)
                                              creamy, light banana cheesecake wrapped in a pastry tortilla, dusted with cinnamon-
                                              sugar and served with warm caramel, ribbons of chocolate and french vanilla
                                              ice cream 6.99
proud title sponsor of the canadian team at
 the bocuse d’or world cuisine competition
                                              chocolate espresso mousse
                                              callebaut chocolate with the unique and intense flavour of criollo cocoa beans, crowned
                                              with real whipped cream and house-baked chocolate biscotti 5.99

                                              mini mousse
                                              a smaller version of our chocolate espresso mousse 2.99


                                              please note that not all ingredients are listed, advise your server about food sensitivities
                                              or preferences and please ask to speak to a manager regarding severe allergies




      Moxie’s Executive Chef
        John Humphreys




                                                                                                                               MX.XMAS.08_FTMC