Starters

Chef’s Soup Creation of the Day     9

Grilled Caesar Salad     14
Air Dried Prosciutto, Poached Egg, Caesar Vinaigrette Dressing

Caprese Salad     12
Roma Tomatoes, Fresh Warm Mozzarella Cheese, Roasted Garlic Basil Vinaigrette

Shrimp Cocktail     16
White Wine Poached Jumbo Prawns, Dragon Eye Sauce, Shrimp Crackers

Prairie Creek Pâté     14
Duck & Chicken Liver, Cumberland Sauce, Pickled Shallots, Crostinis

Entrées

Chicken Supreme     31
Pickled Mustard Seed & Mushroom Cream Reduction

Alberta Beef Tenderloin     39
Merlot Demi-Glace, Café de Paris Butter

Crab Stuffed Salmon     34
Prosciutto Wrapped, Heirloom Tomatoes, Lemon Butter Sauce

Beef Bourguignon     29
Beef Tenderloin Braised in Burgundy Wine, Wild Mushrooms, Vol-au-Vent Shells

Wild Boar Bacon Mac ‘n’ Cheese     27
Cheddar, Gruyere & Swiss Cheese

All entries come with Seasonal Vegetables & Chef’s Starch of the Day

Desserts

Vanilla Crème Brûlée     10
Rose Water Berry Cocktail

Bailey’s Cheese Cake     10
Cappuccino Chocolate Crust

GF Flourless Chocolate Cake     10
House Made Green Tea Ice Cream

White Chocolate Banana Bread Pudding     10
House Made Coconut Lime Ice Cream, Malibu Rum Crema

Executive Chef Tony Van Lent

Please note, the menu changes regularly. With advance notice, substitutions
may be available to accommodate special dietary needs. As at July 20, 2018