"Home of Fabulous Foods, Wicked Wines, and Mouth-Watering Martinis"
Martinis only $3.50 on Wednesdays, with over 20 varieties to choose from.
The food really is fabulous. I had the pork tenderloin and it was so tender and flavourful, as smooth as butter. And the martinis are awesome. So yummy!
Be sure you like meat and seafood, as they are accustomed to serving the rodeo crowd and there aren't many vegetarian options. We might even see some COWBOYS.
Soups and Salads
WILD MIXED GREENS
Topped with blue cheese, and oven roasted almonds.
Lightly dressed romaine with parmesan, pan seared capers.
ROASTED BEET SPINACH SALAD
Fresh spinach tossed with roasted beets, feta cheese, and our red wine shallot vinaigrette.
PRAWN & SCALLOP SALAD
Grilled scallops and prawns on a bed of spinach with strawberries and herb goat cheese
SOUP of the Day
Made with fresh ingredients daily but served the day after, as day old soup is always better!
Seasoned and served with garlic infused aiolo.
SMOKED SALMON on WONTON
Smoked lox with grainy mustard aioli, capers and red onion
PANKO CHILI CHICKEN
Panko crusted chicken strips with a sweet chili glaze and water cress aiolo.
Sauteed in butter and minced garlic, served on a bed of rice noodles.
Herb crusted and tossed in oyster butter and roasted almonds, served with sherry glazed spinach.
Thinly sliced beef tenderloin with a grainy dijon aioli, capers and parmesan cheese.
P.E.I. mussels in a tomato basil white wine.
AHI TUNA CARPACCIO
Thin sliced sesami crusted ahi tuna with wasabi soy and pickeld ginger
SHANGHAI SPRING ROLLS
Vegetable stuffed spring rolls with sweet chili dipping sauce
Tossed in coarse salt and pepper.
Fresh squid marinated in milk until tender then lightly breaded and served with tzatziki.
ITALIAN GARDEN PIZZA
Gourmet pizza dough with a herb tomato sauce, topped with asparagus, artichoke hearts and red peppers.
CHICKEN AND PRAWN PIZZA
Gourmet pizza dough with a pesto and herb tomato sauce, topped with banana peppers, mushrooms, chicken, prawns and goat cheese.
Supreme grain fed chicken breast in a pancetta and taragon cream.
8oz GRILLED SIRLOIN
Served with lemon sage butter.
8oz CALI CUT NEW YORK STRIPLOIN
Grilled and topped with lemon sage butter.
RACK OF LAMB
Herb and dijon crusted, then oven roasted and glazed with a rosemary cabernet au-jus.
SURF & TURF
Grilled Striploin & Alaskan king crab served with a lemon sage butter.
Seared to perfection then served with a apple maple demi glaze.
Cajun seared with a citrus yogurt dill sauce.
Fresh halibut filet crusted with herbs and baked until moist, topped with lemongrass burre blanc.
Sesame crusted ahi tuna, grilled to medium rare, accompanied by a wasabi soy.
10 tiger prawns pan seared in a sambucca fennel cream.
SCALLOPS & PRAWNS
Seared in a sweet chili beurre blanc.
MIXED SEAFOOD GRILL
Halibut, salmon, and prawns with an asian barbeque glaze.
Salmon, Halibut, Ahi, Prawns and Mussels in a coconut red curry broth with rice noodles
PENNE QUATTRO FROMAGGIO
Penne noodles in a parmesan, mozzarella, blue and goat cheese cream sauce.
CHICKEN & WILD MUSHROOM FARFALLE
Bowtie pasta, tossed with sundried tomatoes and artichokes in a herb cream.
Prawns, scallops, salmon and fresh mussels tossed with penne in a rose sauce.
COCONUT CURRY PRAWN PENNE
Yellow curry with coconut milk seared with prawns and red peppers.
Lobster stuffed ravioli with sweet brandy apple cream, grilled asperagus and seared Scallops
Please note additional "event fee"/donation of a loonie per person, to help cover the meetup web site costs (a 1-month term as organizer costs me $19, and while I am willing to foot the bill, I would like to offset some of the cost). You can pay this in advance via PayPal if you would like.