DINNER MENU
Served every day from 5 pm to 10.30 pm
Tomatoes and English cucs with herb sour cream dressing 8
French potato “Olivier “salad 8
Roasted Eel salad , red wine brined cranberries and toasted almonds 19
Greek salad with dried beef, olive oil and squeeze of lemon 12
Grilled tuna salad with seaweed , soy and sesame 18
English cucs, avocado and cured salmon salad 15
Beet Borscht , served hot or cold with sour cream on a side 6
Lamb and rice soup 7
Assorted smoked fish platter (great for a company to share) 22
Alaskan wild Salmon caviar with warm crepes 16
Sturgeon caviar served with warm crepes and garnish 45
Atlantic herring accompanied with garlicky roasted potato 8
House made pork roast,marinated beef tongue, and spiced dried beef tenderloin 18
Oak barrel pickles 8
(Cabbage, marinated with red beets, pickled tomatoes and cucumbers)
Marinated mushrooms served with sunflower oil 8
Hot appetizers
Mushroom Julienne served with melted cheese 6
Crepes with mushrooms and white sauce 9
Home made Dumplings 8
Home made Potato pierogies with sautéed onions 9
French puff pastry turnovers with chicken 6
Garlicky fried potato with Shitake mushrooms 11
Main course
Golden cooked Chilean Sea Bass , seasonal veggie confetti 26
Grilled tuna steak on a top of Japanese seaweed salad 24
Atlantic Salmon filet served with roasted potatoes 18
Trout stuffed with shrimp and crab meat over Provencal sauce 22
French Kiss shrimps on a top of tender asparagus 18
Shrimp Termidor( mustard, scallions , cream, wine, cheese) 21
Pan fried frog legs in Chablis sauce 20
Meat and poultry
Flat open Cornish hen, cooked under heavy weight, touch of garlic 17
Chicken Kiev (tenderized fillet stuffed with herb butter) 17
Half of Canadian roasted duckling over black current and brandy 22
Duo of Quails in the nest of julienne cut fries, fruit sauce 19
Prime cut pork chop with a touch of home made tomato sauce 18
Kebobs: Pork or Chicken, seasonal vegetables and roasted potatoes 17
Marinated Grilled Rack of New Zeeland Lamb 27
Classic Beef Stroganoff 19
Veal rolls stuffed with mushrooms served with creamy wine sauce 22
Wild Rabbit, cooked in tenderizing garlic and dill sauce 19
Dessert
Red wine poached pear with cinnamon apple and vanilla ice cream 8
Three layer home made Napoleon cake 6
Crepes with cherries 6
Variety of ice cream and sorbet 6
Cappuccino, Latte, Coffee or Tea,