FIRE dinner Menu 2009 by nwr27961

VIEWS: 6 PAGES: 2

									        sharing
9          wild mushroom risotto with white truffle oil, fresh thyme

10      smoked paprika dusted calamari, warm red bean and chorizo
        salad, classic tzatziki

12      pan fried fanny bay oysters, capers, white wine, lemon, garlic,
        fresh spinach, crispy baguette

8       sweet potato and spinach fritters, chili mango dipping sauce

14      salt spring island mussels, organic grape tomatoes, chorizo
        sausage, roasted garlic
12         jumbo wild prawns, pan fried garlic, italian parsley

8       thin cut yam fries, truffle herb aioli

15      house plate, aged cheddar, brie, rosemary ham, prosciutto,
        baguette, olives, gherkins, pearl onions, basil butter

11        phyllo brie, red wine poached pear, roasted garlic, balsamic
        reduction, house crostini




                          soup & salad                             small/large


                   roasted tomato soup, roasted field vegetables, 6/8
                                         topped with puff pastry

                                      feature soup, daily creation 6/8

 old house market salad, organic greens, root vegetable curls, 7/10
                          almonds, aged balsamic vinaigrette

           new house salad, su choy cabbage, pea shoots, asiago, 7/10
                             almond slivers, soy-dijon vinaigrette

      signature caesar, parmesan, herb croutons, light vinaigrette 7/10

     fresh spinach salad, apples, walnuts, mild blue cheese, lemon 13
                                                 thyme vinaigrette
                     add chicken or prawns or salmon to a salad 4




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                                                     mains
                 steak au poivre, AAA 8 oz new york steak, house caesar, 25
                                  house roasted potatoes, red wine demi
   old house island bison burger, sauteed portobello mushrooms, 16
     caramelized onion, 2 year aged cheddar, prosciutto, house sauce,
                    your choice of house salad or yam & potato frites
        herb marinated AAA 10 oz ribeye, house yam & potato frites, 27
                             peppercorn brie butter, house demi glace
          grilled 6 oz AAA beef tenderloin & wild prawns, seasonal 33
         vegetables, roasted garlic-smoked paprika dusted new potatoes
 chateaubriand for two, roasted 16 oz center cut AAA tenderloin 80
  carved table side and served with local wild mushroom demi glace,
organic local vegetables, roasted potatoes, small house salad to start
roasted rack of lamb, seasonal vegetables, roasted house potatoes, 27 half rack
                                              lamb jus, mint coulis 38 full rack
                    pan seared pork tenderloin, wild mushroom risotto, 25
                                    grilled asparagus, balsamic reduction
                penne with tomato caper braised free range chicken, 18
                                            basil pesto, fresh parmesan
            free range chicken, roasted squash ravioli, toasted walnuts, 24
                             mild blue cheese, sage brown butter sauce
            pan seared local halibut, lemon fennel scented jasmine rice, 26
                    mild moroccan curry cream, sautéed zucchini ribbons
   seared wild salmon, fresh herb spatzle, honey coriander braised 24
      roma tomatoes and leeks, sautéed spinach, lemon butter sauce
          fettuccine, smoked salmon, caramelized onion, capers, herbs, 18
                                               fresh grated parmesan
               seafood cioppino, choice halibut, wild salmon, salt spring 20
            island mussels, wild prawns, new potatoes, organic vegetables
                                                  in saffron tomato broth
                 oven roasted portabella mushroom, olive tapenade, 18
                         caramelized onion, feta, on asiago-basil risotto,
                                                 roasted red pepper jam
    vegetarian linguine, olive tapenade, fresh spinach, artichokes, 16
                                  fire roasted peppers, feta cheese

                                                substitute for asiago risotto 4
        smaller appetite, share a main entree with additional vegetables, 6
                                          we will divide the plate for you


             Please advise your server of any food allergies



        fun, friends, good food and the old house go together
         for parties of 8 or more ask about chef’s seasonal feast
            require 48 hours notice to prepare ~ then you share
                                30 per person



                                              Chef Drew Noble Signature D!h

								
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