Dinner Menu

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Entrees

All entrees are served with seasonal vegetables and feature starch

Blackened Chicken – $28

Cajun blackened pan seared and oven baked fresh Fraser Valley full chicken breast.

Wild BC Sockeye Salmon – $24

Pan seared and oven baked wild Pacific sockeye salmon, topped with a citrus herb compound butter.

Quebec Brome Lake Duck – $25

Brome Lake pekin duck breast pan seared and oven baked seasoned with Chinese 5 spice and topped with a soy, ginger honey glaze.

Baby Back Ribs – Full $24 \ Half Rack $18

Slow roasted rack of pork baby back ribs smothered in BBQ sauce. So tender they fall off the bone.

AAA Canadian 10 oz Ribeye Steak – $32

AAA Alberta ribeye with a Madagascar green peppercorn red wine demi-glaze.

Chicken Cordon Bleu – $22

A tasty portion of pork tenderloin marinated in tequila and lime juice. Served with choice of potato and chef’s vegetables.

Prawn Linguini – $18

Tiger prawns, garlic, shallots, white wine, heavy cream, parmesan cheese, grape tomatoes, fresh herbs. Served with garlic toast.

Spaghetti Bolognaise – $16

Rich red wine tomato sauce with, ground pork and beef. Served with garlic toast.