Apple Prosciutto Salad 10
Mixed lettuce, apple slices, candied pecans and crispy prosciutto in a honey Dijon vinaigrette

Caesar Salad 9
Crisp romaine hearts with creamy dressing, croutons, parmesan cheese and pancetta crisp

Garden Salad 9
Mixed lettuce, fresh vegetables in a maple balsamic dressing

Cajun Dusted Tiger Prawns 11
With a sweet and spicy tomato chutney and toasted pita chips

Sesame Crusted Scallops 12
With a Hoegaarden lager and smoked maple drizzle

Chicken and Double Cream Brie Phyllo Wrap 12
Roasted chicken breast, double cream brie wrapped in phyllo pastry with a boursin cheese cream sauce

Seafood Chowder 11
Tiger prawns, sea scallops and fresh salmon in a creamy chowder

Soup du Jour 9
Selection prepared daily

Atlantic Cod Tongues 11
Pan fried cod tongues served with scrunchions and tartar sauce

Baked Salmon Filet 17
With a cream cheese, parmesan and chive topping

Grilled Seafood Trio 21
Fresh salmon filet, tiger prawns and sea scallops with a shitake mushroom, cilantro, teriyaki glaze

Seafood Crepes 16
Cod, salmon, shrimp and scallops wrapped in a fresh crepes and drizzled with a white wine and parmesan cream cheese

Atlantic Fish Cakes 16
Cod, salmon and steelhead trout in a traditional, savoury spiced cake and topped with a sun dried tomato aioli

Atlantic Fish Cakes 16
Cod, salmon and steelhead trout in a traditional, savoury spiced cake and topped with a sun dried tomato aioli

Atlantic Cod Fillet 17
Pan fried with scrunchions, served only when fresh and in season

Chicken a la King 18
Fresh chicken breast and vegetables in a Madeira and mushroom veloute sauce served in a vol au vent style, puff pastry cup

Southwest Chicken Sandwich 16
Spicy breaded chicken breast with a chipotle mayo, lettuce and tomato on foccacia bread

Beef Stroganoff 17
AAA Reserve beef tenderloin on fettuccine pasta with a mushroom and dill sauce and a dollop of creme fraiche

Grilled Pork Tenderloin 17
With a red wine and cranberry butter sauce

Caesar Salad 12
Romaine lettuce, roasted garlic dressing, parmesean cheese, croutons and pancetta crisp

Garden Salad 11
Mixed lettuce, fresh vegetables with a lemon and herb vinaigrette

Apple Prosciutto Salad 13
Sliced apple, parmesan cheese, crispy proscuitto and candied pecans on mixed lettuce with a honey, Dijon vinaigrette

Greek Salad 12
Mixed lettuce, crumbled feta cheese, roasted artichoke hearts, kalamata olives, red onion and bell peppers with a greek style vinaigrette

Atlantic Cod Tongues 12
Pan fried cod tongues with scrunchions and tartar sauce

Seafood Chowder 13
Tiger prawns, sea scallops, salmon and cod when in season

Steak and Cheese in Phyllo 14
Seared AAA Reserve Black Angus Beef tenderloin with a peppercorn cream cheese wrapped in phyllo pastry and finished with a Worchestershire reduction

Crab Cakes 18
Panko crumb crusted, spicy snow crab cakes, pan fried with a chipotle aioli

Escargot in Phyllo Cup 12
Sautéed escargot, shitake mushrooms and scallions with a boursin cheese cream sauce in a phyllo cup

Sweet and Spicy Tiger Prawns 16
Seared tiger prawns tossed in a thai style sauce with chiles and accompanied with an asian vermicelli salad

Sea Scallops 15
With a maple cream and bruléed gruyere cheese

Soup du Jour 10
Selection prepared daily

Cashew Chicken 28
Skin on chicken breast, pan roasted with a cashew and rosemary cream sauce

New York Striploin 40
Grilled AAA Reserve Black Angus Beef striploin with a roasted red pepper and snow crab sauce

Filet Mignon 39
AAA Reserve Black Angus Beef tenderloin with Béarnaise sauce

New Zealand Rack of Lamb 45
Full lamb rack roasted with a rosemary demi glace

Brome Lake Duck 30
Seared duck breast with a chili, port wine, honey and ginger glaze

Strawberry Salmon 29
Fresh salmon grilled and topped with a strawberry compote, crumbled goat cheese and balsamic drizzle

Panko Cursted Steelhead Trout 27
Fresh steelhead coated in a citrus and herb panko mixture and finished with an orange cream

Atlantic Cod Fillet 28
Pan fried with scrunchions, served only when fresh and in season

Lobster Tagliatelle 40
Steamed lobster tails, butter brushed on a bed of tagliatelle pasta with a fennel rosé cream