The
Lodge Restaurant
Menu - weekend of September 25, 2009
Reservations are
recommended.
This gives us a chance to make sure that we can offer the freshest
ingredients possible. Call ahead if you want vegetarian options not on the
menu, or to request other specialized choices.
We will be happy to suggest local beer and wine pairings for each course.
Appetizers
Spicy lamb triangles
Ground lamb with Mediterranean spices and pine nuts, wrapped in triangles of filo pastry
Beef skewers
Skewered beef tenderloin pieces, grilled and served with peanut sauce
Roasted vegetable soup
A delicious soup made with roasted seasonal vegetables
Salad
Salad of the day
Our salad is made from seasonal 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
Bison bourguignon en croute
A puffed pastry crust filled with a delicious stew of local
bison meat, red wine and mushrooms
Stuffed rolled chicken
A chicken breast stuffed with goat cheese, sundried tomatoes and basil,
with a smoked red pepper sauce
Cedar plank roasted salmon
A filet of wild salmon roasted on a cedar plank, with spicy birch
syrup sauce
Couscous cake
A cake of couscous, feta and pine nuts on a bed of swiss chard with
a smoked red pepper sauce
Desserts
Triple chocolate cake
A homemade chocolate cake with dark chocolate ganache, milk chocolate and white chocolate butter cream
Chocolate Kahlua mousse
Milk chocolate and Kahlua mousse with a raspberry coulis
Poached pears
Poached organic pears with buttermilk pannacotta
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