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Pacific Shrimp Cocktail
Escargot "Chablisienne"
B.C. Smoked Salmon
Vol Au Vent "Pompadour"
Shrimp "Mignonette"
Lentil Soup
Goulash Soup
French Onion Soup
"Au Gratin"
Combination Of all the Above
Black Forest (Caesar) Salad
Tomato Salad
Spinach Salad
Cucumber Salad
Mermaid
"Sautèed Tiger Prawns in a garlic, mushroom and white wine sauce, served with a generous portion of our Caesar Salad"
Schnitzel and Caesar Salad
"Wiener Schnitzel with a generous portion of our Caesar Salad"
Seafood Salad
"Tiger Prawns, Crabmeat and baby Shrimps on a bed of assorted lettuce and garnished with tomatoes, cucumbers, boiled egg and asparagus. Served with our homemade dill dressing.
Schnitzel Champignon
Breaded and topped with fresh mushrooms, covered with Sauce Béarnaise.
Schnitzel Scandia
Slivers of tenderloin sautéed with fresh mushrooms, white wine and sour cream, served with homemade Spaetzle.
Jaeger Schnitzel "Hubertus"
Beef Tenderloin sautéed with mushrooms, ham and tomatoes in a red wine demi glaze.
Schnitzel Oscar
Breaded, topped with a generous serving of crab, asparagus and Sauce Béarnaise.
Wiener Schnitzel
A traditional Austrian favourite!
Rack of Lamb
Baked to order.
Schnitzel Cordon Bleu
Breaded and stuffed with ham and cheese.
Kassler with Sauerkraut
Smoked pork loin, marinated in an old family recipe.
Bavarian Bratwurst
Served with sauerkraut.
Steak & Lobster Combination
New York steak and one lobster tail.
Seafood "Saint Jacques"
Shrimps, scallops and mushrooms, simmered in a cream sauce and flavoured with white wine, served with rice.
B.C. Spring Salmon Fillet
Baked and served with rice and vegetables
Lobster Dinner
Two broiled lobster tails.
Kootenay Trout
Baked and stuffed with baby shrimps.
Crab Dinner
Steamed King Crab Legs
The Carpet Bag
280 gr./10 oz. New York cut stuffed with crabmeat, topped with asparagus and Sauce Béarnaise.
Filet Mignon
230 gr./8oz. Alberta Grade "A" Tenderloin, done to your liking.
New York
230 gr./8 oz. Alberta Grade "A" strip loin, done to your liking.
Steak "Au Poivre
8 oz. New York, seasoned with whole green peppercorns, flambéed with cognac.
Filet "Neptune"
Beef tenderloin topped with crabmeat, asparagus and sauce Béarnaise.
Chateaubriand for Two
Surrounded by a bouquetiere of fresh vegetables, Sauce Béarnaise.
(Inquire For Availability)
Stuffed Breast of Chicken
Skinless, boneless breast of chicken stuffed with wild rice and apples with a white wine, cream sauce.
Duck "A l'Orange"
Glaced with orange sauce.
Black Forest Cake
Homemade
Apple Strudel
Homemade
Crème Caramel
Cheese Cake
Peach Melba
French Vanilla Ice Cream with peaches and raspberries
Coupe Stanley
French Vanilla Ice Cream with strawberries
Coupe Denmark
French Vanilla Ice Cream with Callebaut chocolate sauce
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