The Lodge Restaurant
Menu for the weekend of August 15, 2008
Appetizers
Baked brie cheese with red pepper coulis
A wedge of Comox Brie, baked in a crunchy crust,
served with sweet red pepper coulis
Satay pork or chicken skewers
Skewered pieces of tender pork or chicken served with our
spicy peanut dressing
Chicken liver paté with spicy red pepper jelly and crispy fruit toasts
Our own home-made pate accompanied by Watrin Orchards spicy apricot and red pepper jelly, and Kusam Krisp bread, our version of the famous West Coast Crisps
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 wild mushroom sauce
A fresh beef medallion cooked to order,
finished with a buttery wild mushroom and red wine sauce
Grilled Spiced Cornish Hen
Grilled Cornish game hen, fresh from the farm in Courtenay,
served with a lemon, sumac and date relish
Roasted salmon with creamy dill and horseradish sauce
Locally caught wild pink salmon filet
with a creamy dill and horseradish sauce
Roasted Vegetable Strudel
Roasted vegetables
baked in a filo pastry crust
Desserts
Orange mousse with fresh cream
A tangy citrus mousse
served with cream and fruit
Fruit tart
A homemade fruit tart topped with a sweetened Balkan yogurt
flavoured with saffron, cardamom and pistachios
Profiteroles
A traditional choux pastry filled with fresh cream and
topped
with a rich chocolate sauce, accompanied by fresh local fruit
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