Easter Weekend Dinner Menu

 Friday Apr. 19 – Monday Apr. 22

Appetizers & Soups& Salads

Salmon Crab Cakes

fresh blue crab and salmon with a sriracha aioli and a curried mango pineapple chutney


425px-Vegetarian.svg  Baked Brie

wrapped in filo pastry with roasted garlic and cranberry served on a bed of arugula and finished with a sweet red pepper jelly


425px-Vegetarian.svg  gluten-free-icon  Baby Spinach Salad

with candied pecans, dried cherries, red onions and goat cheese tossed in a honey mustard and sherry vinaigrette


Classic Caesar Salad

with a creamy garlic dressing, bacon, crostinis and parmesan cheese


425px-Vegetarian.svg  gluten-free-icon  Kale Crunch Chop Salad

tossed with dried cranberries, blue cheese, red onion, cucumbers and a creamy tarragon dressing topped with crispy potatoes


Fresh PEI Mussels

steamed with garlic, diced tomato, Bermuda onion and white wine


 Soup of the Day

our chef’s daily preparation


Semolina Crusted Calamari

served with a trio of dips; sweet curried aioli, sweet chili and basil pesto aioli



Braised Beef Short Rib

slowly braised with beer, dried cherries and pearl onions served with a parsnip puree, butter fried spaetzle and seasonal vegetable


 gluten-free-icon 10oz. Grilled New York Striploin

Served with parmesan roasted baby potatoes, a juniper rosemary jus and seasonal vegetables


Braised Moroccan Lamb Shank

with dates and exotic spices served on garlic whipped potatoes and seasonal vegetables


12oz Slow Roasted Prime Rib (Saturday only)

with house made savoury bread pudding, seasonal vegetables, garlic whipped Yukon gold whipped potato and a horseradish and pommary mustard jus


gluten-free-iconSeafood Paella for Two

PEI mussels, scallops, calamari, shrimp, lobster tail, roasted chicken, chicken chorizo sausage, mushrooms and primavera vegetables with a creamy saffron rice


Chicken Supreme

served with a wild mushroom and caramelized onion Marsala sauce, garlic whipped potatoes and seasonal vegetables


Shrimp and Lobster ‘Mac & Cheese’

Fresh tiger shrimp and potato gnocchi in a garlic cream sauce baked with mozzarella, parmesan, and goat cheese. Served with garlic toast and a 2oz lobster tail


Pecan Crusted Salmon

served with a sweet potato hash, a honey and Dijon cream sauce and asparagus


Catch of the Day

Only the freshest, seasonably available catch prepared daily

Market Price

Penne Pollo

with roasted chicken and toasted pine nuts in a rose pesto sauce


425px-Vegetarian.svggluten-free-iconMediterranean Risotto

A lightly grilled sage chicken breast cooked sous-vide and sliced over a risotto of butternut squash, oven roasted cherry tomatoes, cippiolini onions and finished with a balsamic dr4izzle and fried sage    28.95

Vegetarian or vegan on request    22.95

Tiger Shrimp Fettuccine

served with sundried tomatoes, spinach and wild mushrooms in a truffle cream sauce


425px-Vegetarian.svg = Vegetarian  gluten-free-icon = Gluten Free

gluten-free-icon Gluten free pasta add $2.50

**Menu descriptions do not include every ingredient, please inform your server of any food allergies or dietary restrictions.