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Apres ski menu for 2011/12
The Apres ski menu is available before our set dining evenings on Monday (Fondue), Friday and Saturday (3 course Fine Dining) Call 250 341 3641 for more info
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Appetizers
Soup of the day, freshly made house soups $6
Smoky Braised Pork tender smoked & slow braised pork with seared tomato, hand cut potato Duck & Chorizo “Tacos" crisp wonton skins filled with duck confit, chorizo, feta & salsa Verde $16
Beef Carpaccio shaved tenderloin & roasted artichoke with garlic custard & Grana Padana wafer $12
Potato Fritter Poutine hand rolled bacon & potato fritters with curds, pepper gravy & chive $12
Crab Cakes sweet crab blended with cream cheese, herbs & citrus. Panko crusted over mustard cream & root vegetable slaw $14
Goat Cheese herb and Garlic Goat cheese roulade & Scottish oat cake with roasted onion jam $14
Charcuterie A selection of cured meats artisanal cheeses & accompaniments (serves 2-4) $26
Savoury Bread Pudding cheddar & mushroom bread pudding with crisp pancetta & garlic custard $12
Button Bones tender slow braised pork with pomegranate glaze, toasted pistachio & spiced apple chips & mock crème fraiche $14
Bread & Butter $2.5
Children's Menu
Children’s grilled cheese for the little ones in the family $6.50
Spaghetti and Meatballs lodge made meatballs in rich tomato sauce with spaghetti $12.00
Chicken Fingers and homemade fries $11.00
Dessert
Double Chocolate Cookies served warm with vanilla dulche de leche $8
Apple Crisp a festive winter classic served "au pot" with vanilla bean ice cream and warm whiskey caramel $9
Maple Cinnamon Cheese Cake with tart apple chutney and Sambuca drunken raisins $9
Lodge Cake buttery cookie dough & rich ganache baked together and served with vanilla bean ice cream & Saskatoon berry jam $9
Vanilla bean ice cream with warm chocolate ganache or cinnamon maple dulche $6
Gelato Martini with buttery short bread $7
We use the freshest ingredients available and may need to make menu alterations due to delivery shortages.
A 16% gratuity is applied to groups of 6 or more.
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