Thursday 6th September
Five course Tasting Menu
Drinks at 7.00 pm seating approximately
7.30 pm Price $85.00 (limited seating)
A cornucopia of different meats, fish and
seafood are prepared to present a unique gastronomic meal
each Thursday. Our Chef Marc LeBlanc prepares different
starches and vegetables and infuses the dishes with exotic
and sensual spices and condiments to create a meal with
a difference. Special dietary requests and allergies must
be notified at the time of booking.
Friday 7th September
Proscuitto wrapped pork tenderloin with
mango and apricot chutney
Broiled lamb rack with cranberry Brassica
mustard jus and herb gnocchi with Windermere Valley vegetables
Baked Alaska , mango & vanilla bean
gelato with Swiss meringue berry compote
Saturday 8th September
Lobster tail with crab ravioli and tomato
fennel Beurre blanc
Grilled beef tenderloin with wild mushroom
brandy jus, Asiago truffled bread pudding and Windermere
Valley vegetables
Chocolate profiteroles with Caramalised
banana mousse and toffee sauce
Our Friday and Saturday menus are priced
at $75.00 + taxes and includes Bar Hors D'Oeuvres, Appetizer,
Entrée, and Dessert. The Entrée can be substitution
for AAA Alberta Beef tenderloin if required.
We use the freshest ingredients available
and may need to make menu alterations due to delivery shortages.
Please advise us of any allergies at time
of booking. A 16% gratuity is applied to groups of 6 or
more
Closed Sunday, Monday, Tuesday
(Availability for groups of 8 + by reservation
on Tuesday)
Tel: 341 3641 for Reservations
info@earlgreylodge.com .
www.earlgreylodge.com
Wednesday 12th September
$45.00 menu
Bouillabaisse, saffron tomato broth, seafood
medley and roasted garlic Crostini
&
Seared pork tenderloin with Romesco sauce
or
Pan seared chicken supreme with Chimichurri
&
Choice of assorted daily desserts
Thursday 13th September
Five course Tasting Menu
Drinks at 7.00 pm seating approximately
7.30 pm Price $85.00 (limited seating)
A cornucopia of different meats, fish and
seafood are prepared to present a unique gastronomic meal
each Thursday. Our Chef Marc LeBlanc prepares different
sed Sunday starches and vegetables and
infuses the dishes with exotic and sensual spices and condiments
to create a meal with a difference. Special dietary requests
and allergies must be notified at the time of booking.
Friday 14th September
Organic chicken and pistachio roulade on an Arugula salad
with orange and ginger dressing
Proscuitto wrapped Halibut with Yukon and
sweet potato dauphine, charred vine ripened tomato, caramelized
onion fennel compote with market vegetables
Chocolate profiteroles with rum caramel
sauce
Saturday 15th September
Asian noodle salad with mixed seafood, sliced mangos and
ginger sesame dressing
Grilled AAA Alberta beef tenderloin and
sweet and Yukon Gold dauphine potato, chimichurri and market
vegetables
Strawberry Mille Fueille with Raspberry
coulis and crème Anglaise
We use the freshest ingredients available
and may need to make menu alterations due to delivery shortages.
Please advise us of any allergies at time
of booking. A 16% gratuity is applied to groups of 6 or
more
Closed Sunday, Monday, Tuesday
(The lodge will open for pre booked group of 8 + by reservation
on Tuesdays)
Tel: 341 3641 for Reservations
info@earlgreylodge.com .
www.earlgreylodge.com
Wednesday 19th September
$45.00 menu
Smoked bacon and sweet potato soup with
chili crème fraiche
Duck confit with pistachio cranberry jus
or
BBQ tiger prawns with mango chipotle glaze
Choice of assorted daily desserts
Thursday 20th September
Five course Tasting Menu
Drinks at 7.00 pm seating approximately
7.30 pm Price $85.00 (limited seating)
A cornucopia of different meats, fish and
seafood are prepared to present a unique gastronomic meal
each Thursday. Our Chef Marc LeBlanc prepares different
starches and vegetables and infuses the dishes with exotic
and sensual spices and condiments to create a meal with
a difference. Special dietary requests and allergies must
be notified at the time of booking.
Friday 21st September
Proscuitto wrapped pork tenderloin with
mango and apricot chutney
Broiled lamb rack with cranberry Brassica
mustard jus and herb gnocchi with Windermere Valley vegetables
Baked Alaska , mango & vanilla bean
gelato with Swiss meringue berry compote
Saturday 22nd September
Roasted sweet potato corn puree with spiced
oil, crème fraiche
Pan seared duck breast, grilled portabella
mushrooms, truffle polenta, chestnut tree scented veal
jus and market vegetables
Chocolate hazelnut crème Brulee
*****
Our Friday and Saturday menus are priced
at $75.00 + taxes and includes Bar Hors D'Oeuvres, Appetizer,
Entrée, and Dessert. The Entrée can be substitution
for AAA Alberta Beef tenderloin if required.
We use the freshest ingredients available
and may need to make menu alterations due to delivery shortages.
Please advise us of any allergies at time
of booking. A 16% gratuity is applied to groups of 6 or
more
Closed Sunday, Monday, Tuesday
(The lodge will open for pre booked group
of 8 + by reservation on Tuesdays)
Tel: 341 3641 for Reservations
info@earlgreylodge.com .
www.earlgreylodge.com
Wednesday 26th September
$45.00 menu
Mixed seafood Thai Tom Yum soup
Duck confit with pistachio cranberry jus
or
Curried beef with basmati rice and lemon
Riata and popadom
Choice of assorted daily desserts
Thursday 27th September
Five course Tasting Menu
Drinks at 7.00 pm seating approximately
7.30 pm Price $85.00 (limited seating)
A cornucopia of different meats, fish and
seafood are prepared to present a unique gastronomic meal
each Thursday. Our Chef Marc LeBlanc prepares different
starches and vegetables and infuses the dishes with exotic
and sensual spices and condiments to create a meal with
a difference. Special dietary requests and allergies must
be notified at the time of booking.
Friday 28th September
Beef Carpaccio with marinated vine ripened tomato's, Asiago
crisp and herb Crostini
Dijon meringue crusted lamb rack with smoked
bacon and onion hash, market vegetables and wildflower
honey jus
Banana bread layered with chocolate mousse,
vanilla bean ice cream, Frangelico Anglaise
Saturday 29th September
Roasted vegetable terrine with pistachio champagne vinaigrette,
goat cheese crumbles
Roast pork tenderloin stuffed with Proscuitto
and Arugula garlic infused whipped Yukon gold potatoes,
market vegetables and Anjou pear demi glaze
Chocolate mousse with cinnamon scented
phyllo cup and mango gelato
******
Our Friday and Saturday menus are priced
at $75.00 + taxes and includes Bar Hors D'Oeuvres, Appetizer,
Entrée, and Dessert. The Entrée can be substitution
for AAA Alberta Beef tenderloin if required.
We use the freshest ingredients available
and may need to make menu alterations due to delivery shortages.
Please advise us of any allergies at time
of booking. A 16% gratuity is applied to groups of 6 or
more
Restaurant closed until World Cup Week
World Cup Week Menu 21st to 25th November 2007
Limited Seating
Guests are invited to arrive at 7.00 pm
for seating at 7.30 pm. Tickets are available for each
evening, our menus are priced at $75.00 + taxes and includes
Bar Hors D'Oeuvres, Appetizer, Entrée, and Dessert.
The Entrée can be substitution for AAA Alberta Beef
tenderloin if required
Exclusivity of the lodge for 30 tickets,
seating available up to 50 people
Wednesday 21st November
Asian noodle salad with mixed seafood, sliced mangos and
ginger sesame dressing
Grilled AAA Alberta beef tenderloin and
Sweet and Yukon Gold Dauphine potato, chimichurri and market
vegetables
Strawberry Mille Fueille with Raspberry
coulis and crème Anglaise
Thursday 22nd November
Roasted Bromme lake duck with phyllo basket and duck confit
salad and goats cheese and tomato dressing
Lavender crusted lamb rack with Yukon mashed
potato with preserved lemon and honey jus
Chocolate profiteroles with rum caramel
sauce
Friday 23rd November
Grilled lamb chops with a smoked bacon & pistachio
vinaigrette with Arugula and peach salad
Wild Sockeye Salmon with a Nicoise compote & artichoke
and grilled vegetable couscous salad, warm brie
Kicking Horse Coffee crème Brulee
with chocolate biscotti
Saturday 24th November
Brie mousse wrapped with beet cured wild sockeye salmon,
candied horseradish vinaigrette and apple chips
Grilled AAA Alberta beef tenderloin with
spiced prawn and green pear risotto, Grapefruit and thyme
gremolata and market vegetables
Traditional Banana split:- Bananas, cherry
compote, dark chocolate sauce, cinnamon whipped cream
Sunday 25th November
Proscuitto wrapped pork with grilled pears and Arugula
tossed in a champagne pistachio vinaigrette
Free range breast of chicken with smoked
bacon Brie reduction, saffron apple polenta and market
vegetables
Raspberry & caramelized lemon Meville
Fueille with maple Anglaise
We use the freshest ingredients available and may need
to make menu alterations due to delivery shortages. |
