If that excites your appetite visit the Terrace to enjoy specialty dishes, a fine wine selection and decadent desserts - the perfect conclusion to a day in the Rockies.
 |
|
Tomato and Roasted Pepper Bisque
Fresh tomato and red pepper purée, topped with chopped fresh basil and finished with sweet cream |
|
Nova Scotia Seafood Chowder
Classic chowder overflowing with an array of Atlantic seafood in a rich cream broth |
|
Signature Salad
Organically grown fresh baby greens, with pecans, grapes and homemade honey-dijon mustard dressing |
|
Classic Caesar Salad
Crisp romaine lettuce with our own Caesar dressing, aged parmesan and garlic croutons |
|
Spinach Salad
Classic style, with chopped eggs, hot country style bacon and a Balsamic Vinaigrette |
|
|
|
Chablis Mussels
Atlantic mussels steamed with Chablis, garlic, shallots and peppers, finished with herbs and cream |
|
Escargots en Croûte
French escargots in a light curry sauce, tucked into puff pastry and topped with béarnaise sauce |
|
Wild Sockeye Smoked Salmon
Thinly sliced and served with warm potato latkes, dill sour cream and salmon caviar |
|
Jamaican Shrimp with Grilled Bananas
Jumbo shrimp sautéed with banana liqueur and finished with a chili and garlic cream sauce |
|
Venison and Wild Mushroom Ravioli
Fresh made pasta stuffed with venison and wood mushrooms served with a trio of sauces |
|
|
Centre Cut Sirloin 8oz. 225g
|
|
*New York Striploin 9oz. 250g |
|
Filet Mignon 7oz. 200g
|
|
|
|
*Chablis Mussels
A dinner sized portion of our top selling appetizer |
|
Baby Walleye Filets
Boneless skinless fillets pan fried until golden brown, served with a red pepper aioli |
|
Salmon Filet and Digby Scallops
Wild Pacific salmon filet stuffed with plump scallops, roasted garlic, fresh basil and tarragon, served with a light lobster velouté |
|
Fresh Seafood Salad
A combinaton of jumbo prawns & Digby scallops sautéed and served hot on a bed of baby greens, basil, mint, peppers and tomatoes drizzled with a balsamic vinaigette |
|
|
|
Pepper Steak
AAA Canadian striploin, broiled, with black peppercorn cream sauce, flambéed at your table |
|
Chateaubriand
A Terrace favorite! AAA Canadian cooked to your specification, carved at your table and served with wild mushrooms, béamaise and pepper sauce |
|
Rack of Lamb Dijonnaise
Spring lamb roasted with fresh herbs, garlic and Dijon mustard, carved and served table side |
For One $37.00
For Two $70.00
|
|
|
| *Chicken Balsamico
Boneless, skinless chicken breast stuffed with prosciutto, mozzarella and fresh basil, served with balsamic sauce |
|
| Elk Medallions
Two tender succulent pan fried medallions, deglazed with with old port served with a poivrade sauce best served medium rare |
|
Brome Lake Duck Breast
Oven baked duck breast served with a lightly curried raspberry sauce. The Chef recommends risotto as an accompaniment |
|
Veal Striploin
Milk Fed Veal Medallions pan fried and deglazed with Cognac, served with a Jus and sautéed Shiitake Mushrooms |
|
Fettuccini Fruita de Mar
Freshly made fettuccini with shrimps and fresh mussels, tomatoes, peppers, oregano, and garlic infused olive oil. Served with aged Parmesan |
|
* For an additional $3.00 per person, these entrées can be split into two, with a full portion of accompaniments.
Entrées are served with choice of stuffed potato, rice pilaf, risotto or pasta and fresh seasonal vegetables.
Please refrain from smoking in the dining room.
Please inform your server of special food requirements.
Please ask about our Golden Age Menu exclusive to our guests over 60.
|
)
)
)
)
