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Tomato and Roasted Pepper Bisque
Fresh tomato and red pepper purée, topped with chopped fresh basil and finished with sweet cream |
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Nova Scotia Seafood Chowder
Classic chowder overflowing with an array of Atlantic seafood in a rich cream broth |
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Signature Salad
Organically grown fresh baby greens, with pecans, grapes and homemade honey-dijon mustard dressing |
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Classic Caesar Salad
Crisp romaine lettuce with our own Caesar dressing, aged parmesan and garlic croutons |
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Spinach Roquefort Salad
Baby Spinach, hot double smoked bacon with the Chef's famous Roquefort Cheese Vinaigrette |
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Chablis Mussels
Atlantic mussels steamed with Chablis, garlic, shallots and peppers, finished with herbs and cream |
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Escargots en Croûte
French escargots in a light curry sauce, tucked into puff pastry and topped with béarnaise sauce |
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Wild Sockeye Smoked Salmon
Thinly sliced and served with warm potato latkes, dill sour cream and salmon caviar |
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Jamaican Shrimp with Grilled Bananas
Jumbo shrimp sautéed with banana liqueur and finished with a chili and garlic cream sauce |
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Venison and Wild Mushroom Ravioli
Fresh made pasta stuffed with venison and wood mushrooms served with a trio of sauces |
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Centre Cut Sirloin 10oz. 285g
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*New York Striploin 8oz. 225g |
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Filet Mignon 7oz. 200g
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Wild Salmon Filet
Wild Sockeye Salmon baked with a black olive tapenade and served with a fresh basil cream sauce, seasonal vegetables and choice of Terrace sides. |
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Baby Walleye Filets
Boneless skinless fillets ob baby walleye (also known as pickerel), pan fried until golden brown, served with a white wine Florentine sauce. |
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Salmon Filet and Digby Scallops
Wild salmon filet stuffed with plump scallops, roasted garlic, fresh basil and tarragon, served with a light lobster velouté. |
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Chef's Seasonal Catch
Ask your server for seasonal catch, served with seasonal vegetables and your choice of Terrace sides. |
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Pepper Steak
AAA Canadian striploin, broiled, with black peppercorn cream sauce, flambéed at your table |
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Chateaubriand
A Terrace favorite! AAA Canadian cooked to your specification, carved at your table and served with wild mushrooms, béamaise and pepper sauce |
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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 |
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*Chicken Balsamico
Boneless, skinless chicken breast stuffed with prosciutto, mozzarella and fresh basil, served with balsamic sauce |
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Elk Medallions
Two tender succulent pan fried medallions, deglazed with with old port served with a poivrade sauce best served medium rare |
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Brome Lake Duck Breast
Oven baked duck breast served with a lightly curried raspberry sauce. The Chef recommends risotto as an accompaniment |
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Whiskey Pork Tenderloin
Pork Tenderloin marinated in Canadian Whiskey and served with a maple butter sauce over mashed potatoes with seasonal vegetables |
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Fettuccini Fruita de Mar
Freshly made fettuccini with shrimps and fresh mussels, tomatoes, peppers, oregano, and garlic infused olive oil. Served with aged Parmesan |
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* 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 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. |
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