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
Organically grown fresh baby greens, with basil, mint, pecans, grapes and homemade Honey-Dijon mustard dressing
Classic Caesar Salad
Crisp romaine lettuce with our own Caesar dressing, aged parmesan and garlic croutons
Vine Ripened Tomato & Kalamata Olive Salad
Served on a bed of Earthbound Farm Organic Spring Mix with mountain grown fresh basil & mint vinaigrette. Topped with organic goat feta.
Atlantic mussels steamed with Chablis, garlic, shallots and peppers, finished with herbs and cream or a Red Thai curry sauce.
Escargots en Croûte
French escargots in a light tarragon cream sauce, folded 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 duo of sauces, tomato and poivrade.
Centre Cut Sirloin 10oz. 285g
*New York Striploin 8oz. 225g
Filet Mignon 7oz. 200g
Lime Grilled B.C. King Salmon
Naturally raised Canadian salmon with a vine ripened tomato & avocado salsa accompanied by a crisp Okanagan Chardonnay sauce.
Baby Walleye Filets
Boneless skinless fillets of baby walleye (also known as pickerel), pan fried until golden brown, served with a white wine Florentine sauce.
Salmon Filet and Digby Scallops
Wild salmon filet stuffed with plump scallops, roasted garlic, fresh basil and tarragon, served with a light lobster velouté.
AAA Canadian Silver Label Striploin, broiled, with black peppercorn cream sauce, flambéed at your table
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. Served with red wine mint jus and carved table side.
For One $37.00
For Two $70.00
*Free Range Alberta Chicken
Skin on stuffed with tomato, basil, havarti cheese and spinach served with a Balsamic cream sauce.
Two tender succulent pan fried medallions, deglazed with old port served with a poivrade sauce best served medium rare.
Whiskey Pork Tenderloin
Pork Tenderloin marinated in Canadian Whiskey and served with a maple butter sauce over mashed potatoes with seasonal vegetables.
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 $4.00 per person, these entrées can be split into two, with a full portion of accompaniments.
Entrées are served with choice of baby Yukon Gold potatoes, mashed potatoes, rice pilaf, wild mushroom and saffron risotto or pasta and fresh seasonal vegetables.
Please inform your server of special food requirements.