Chicken Liver Pate

Creamy style pâté laced with cognac, served with ranch house rye bread, cucumber chips & spanish olives

Snow Crab Cakes

Flaked snow crabmeat, minced vegetables & mushrooms traditionally accented with a touch of chili & lemon, lightly breaded and baked - lime zest cream.

Wild Mushroom Strudel

Shiitake, portobello & morel mushrooms sautéed with fresh herbs & onion wrapped in filo dough and baked - mushroom & wine cream sauce.

Shrimp Remoulade

Large prawns served chilled with a sauce made of green onions, celery, cilantro, dijon mustard and olive oil.

A Daily Selection of Fresh Soups

Mixed Baby Greens

Mixed​ baby greens tossed with gorgonzola & prosciutto in a fig balsamic vinaigrette.

Grilled Quail Salad

A semi-boned quail marinated in red wine, dijon mustard, fresh thyme and honey, grilled and served with assorted baby lettuce & pine nuts tossed in toasted sesame oil & gingered rice vinaigrette.

Grilled Swordfish Salad

Grilled swordfish over assorted baby lettuce tossed with walnut oil, lime juice, garlic& fresh dill garnished with red onion and avocado.

Smoked Salmon Salad

Slow cured smoked salmon served with assorted baby lettuce and sweet red onion tossed with walnut oil, limejuice, garlic & fresh dill garnished with caper berries and lime.

The Nest Salad

Griced carrot and zucchini nest on a bed of mixed baby greens with an italian wine vinaigrette - cherry tomatoes nested with a dijon mustard sour cream garnish with fresh basil and parmesan.

Grilled New York

Choice​ new york steak served with a tellicherry pepper cream sauce with fresh basil, blue cheese, oyster mushrooms and ranch house herb salt.

Grilled Flat Iron

Prime flat iron steak seasoned with ranch house herb salt grilled and served with a roasted bell pepper, caper and tellicherry pepper cream sauce.

Tournedos of Beef

Beef tenderloin grilled and served on a ragout of crimini mushrooms, onions, merlot and wild mushroom broth – béarnaise sauce on the side.

Rack of Lamb

Rubbed with olive oil, garlic and rosemary - broiled and roasted served with pineapple guava chutney on the side.

Poulet Avec Brie

Jidori free range breast of chicken lightly rolled in bread crumbs and fresh herbs, stuffed with brie - baked & served with a brie and sherry sauce.

Chipotle Chicken Chevrie

Jidori free range breast of chicken stuffed with wilted spinach, wild mushrooms,, chevrie, toasted walnuts & thyme, rubbed with a sun dried tomato pesto - baked - served with a cranberry tequila glaze.

Grilled Swordfish

Swordfish steak brushed with lemon thyme butter, grilled and served with a creole sauce.

Grilled Diver Scallops

U-10 diver scallops grilled and served on lightly curried corn sauce with dry vermouth – grilled whole kernel corn and shredded bok choy.

Broiled Seabass Aioli

Fresh seabass marinated in olive oil, sherry and fresh herbs, broiled with a parmesan lime aioli.

Vegetarian Entree

Fudge Pie

Served a la mode with coffee, vanilla, peppermint stick or island coconut ice cream.

New Orleans Delight

Baked meringue, coffee ice cream, praline sauce and pecans.

Crème Brulee

Traditional crème brulee flavored with brazillian coffee and myers’s dark jamaican rum.

Fresh Lime Cheesecake

Made with cream & hoop cheese with fresh lime juice, baked in a graham cracker crust.

Tiramisu

Ladyfingers soaked in espresso and rum heavy cream custard with chocolate & cocoa powder.

Mcconnell's Ice Cream

Brazillian coffee, french vanilla, peppermint stick or island coconut

Desserts Du Jour

Chicken Liver Pate

Creamy style pâté laced with cognac, served with ranch house rye bread, cucumber chips & spanish olives.

Snow Crab Cakes

Flaked snow crabmeat, minced vegetables & mushrooms traditionally accented with a touch of chili & lemon, lightly breaded and baked - lime zest cream

Wild Mushroom Strudel

Shiitake, portobello & morel mushrooms sautéed with fresh herbs & onion wrapped in filo dough and baked - mushroom & wine cream sauce.

Shrimp Remoulade

Large prawns served chilled with a sauce made of green onions, celery, cilantro, dijon mustard and olive oil

Mixed Baby Greens

Mixed​ baby greens tossed with gorgonzola & prosciutto in a fig balsamic vinaigrette - filo nest garnish

Grilled Quail Salad

A semi-boned quail marinated in red wine, dijon mustard, fresh thyme and honey, grilled and served with assorted baby lettuce & pine nuts tossed in toasted sesame oil & gingered rice vinaigrette

Grilled Swordfish Salad

Grilled swordfish over assorted baby lettuce tossed with walnut oil, lime juice, garlic& fresh dill garnished with red onion and avocado

Smoked Salmon Salad

Slow cured smoked salmon, assorted baby lettuce and sweet red onion tossed with walnut oil, limejuice, garlic& fresh dill garnished with caper berries and lime

The Nest Salad

Griced carrot and zucchini nest on a bed of mixed baby greens with an italian wine vinaigrette - cherry tomatoes nested with a dijon mustard sour cream garnish with fresh basil and parmesan

Smoked Salmon Fettuccine

Fettuccine​ tossed with smoked salmon cream served with mixed greens. 17

Grilled Sausage

Grilled fresh local westridge basil and garlic sausage over sautéed sweet onions, red and yellow bells served with a whole grain mustard on the side

Eggs Dijonnaise

Two eggs baked in a ring of fresh spinach, sauce made with white wine, dijon mustard and fresh tarragon

Sour Cream Pancakes

Made with sour cream, white & whole wheat flour, old fashioned rolled oats and sunflower seeds - whipped maple butter

Snow Crab Cakes Brunch

Flaked snow crabmeat, minced vegetables & mushrooms traditionally accented with a touch of chili & lemon, lightly breaded and baked - lime zest cream

Wild Mushroom Strudel Brunch

Shiitake, portobello & morel mushrooms sautéed with fresh herbs & onion wrapped in filo dough and baked - mushroom & wine cream sauce

Grilled Pork Loin

Boneless pork loin - cream sauce with blue cheese & vermouth sauce with toasted chopped pecans