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Fall 2008 $35 Prix Fixe Dinner

Appetizer Choice:

Trapper's Salad
- Romaine lettuce, barbequed bell peppers, feta cheese, Kalamata olives tossed with oregano, lemon dressing.
OR
Jump Fried Escargot
- with baked brie and gorgonzola cheese encroute, with fresh tomatoes,Riesling basil sauce
OR
Niagara Greens Salad
- locally grown Niagara baby greens with Belgium endive, radicchio, with a honey mustard and aged balsamic vinaigrette.
OR
Soup
- Cream of Carrot, finished with old white Canadian Cheddar Cheese


Main Entrée:

Charcoal Broiled Angus Striploin Steak
Tender, Portobello and Shitake Mushrooms with truffles, red wine reduction
OR
Grilled Or Seared Bass Fillet
With a citrus, coriander, buree blanc, mango pineapple salsa.
OR
Linguine Pasta
Tossed with grilled Portobello mushrooms, zucchini, bell peppers, eggplant, sundried tomatoes, basil, virgin olive oil, gratinne with asiago cheese
OR
Charcoal Broiled Breast Of Grain Fed Chicken
with a Grand Marnier, raspberry, strawberry glaze;


Dessert:

Crème Caramel ,with fresh oranges and berries
OR
Double Lemon Tart
A zesty lemon cream in a shortbread cookie crust with a layer of light lemon chiffon
OR
Truffle Buffet Cake
Devil’s food chocolate cake with whipped ganache, extra dark chocolate glaze and white chocolate curls.