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Entree

Gourmet of European Deli Meat Platter
with Wild Mushroom Salad Accent
with Avocado Oil and Raspberry Vinegar

Baked Burgundy Snail
with Garlic Butter . Flaming at Brandy

Cream of Morel Scented
with Port . Baked en Puff Pastry





Main Course

Tepan-Slared Atlantic Salmon, Tiger Prawns and Scallops
Glazed with Maple Syrup.Avocado Salsa, Served on Couscous

 Pot-Fried Duck Breast and Fresh Duck Liver
 Enriched with Sherry Green Pepper Sauce

Alberta AAA Beef Tenderloin and Alaska Crab
Accent with Pinot Noir Anchovie Sauce