The Lodge Restaurant
Menu for the weekend of September 27, 2008
Appetizers
Satay pork skewers
Skewered pieces of tender pork served with our spicy peanut dressing
Roasted garlic tartlet
A small tart filled with creamy roasted garlic and herbs
Corn and shrimp soup
A delicious soup made with fresh corn and local shrimps
Salad
Salad of the day
Our salad is made from local garden fresh ingredients, with a home-made house
dressing,
and changes from day to day depending on what is available
Entrées
All entrées are served with a selection of seasonal vegetables
Beef tenderloin medallions with peppercorns and wild
chanterelles
A fresh beef medallion cooked to order, and
finished with green peppercorn, wild chanterelle mushrooms, brandy and cream sauce
Roasted Spiced Cornish Hen
Cornish game hen, fresh from the farm in Courtenay,
roasted with lemon and sumac and served with date relish
Pan-roasted cod with walnut and coriander sauce
A filet of pacific cod served with a variation of a
classic Turkish spicy relish
Squash kibbeh with spiced feta
A Turkish dumpling made of bulgur wheat and butternut squash,
stuffed with a spicy feta cheese filling
Desserts
Espresso crème brulée
A coffee-flavoured custard with a toasted sugar crust,
accompanied by fresh local fruit
Molten lava cake
A chocolate cake with a delicious gooey chocolate ganache centre,
served with whipped cream
Orange and lemon tart
A tangy homemade tart topped with orange confit and
sweetened yogurt flavoured with saffron, cardamom and pistachios
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