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Lunch menu served:
Tuesday-Thursday 10am to 8pm & Friday-Saturday 10am to 5pm
Ghyslain Richmond Hours
•Tuesday to Thursday 10am to 8pm
•Friday and Saturday 10am to 10pm
Dinner Menu Friday March 12th and Saturday March 13th
APPETIZERS
Chicken Thai Ginger Coconut Soup 3
Beet and Goat Cheese Salad 8
Small house blend of young lettuce with roasted beet, goat cheese and
orange hazelnut dressing.
Assiette de Charcuterie et Fromage 9
Assortment of pâté, salami and cheese served with assorted fresh fruits,
fig jam and fresh baked bread.
Pan Seared Scallop 10
Large diver scallop pan seared and served on garlic spinach and yuzu beurre blanc.
ENTRÉES
Three Bean Chili 14
Three bean chili served with corn polenta, fresh mozzarella, parmesan chips and fresh basil.
Italian Braised Pork 15
Leg of pork braised slowly and served on a bed of homemade parpadelle with herb au jus,
prosciutto, haricot vert and parmesan cheese.and honeyed carrots.
Pan Seared Skate 18
Fresh wing skate pan seared and served with white wine and mushroom sauce, a side of
basmati rice and curried California blend. Grilled Rib Eye Steak 20
Grilled as you like and served with red wine demi glace and gorgonzola cheese, a side
of roasted red potatoes and curried California blend.
CREME BRULÉE OF THE WEEK 6
Raspberry/Chocolate
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