Thank you for choosing to dine with us at Eganridge Inn and Country Club. Dining Room manager and wine consultant, France Benoit, has carefully chosen a fine selection of Ontario VQA wines
to enjoy with our entrees, ask your server for the suggestions.
Bon Appetit!

Soup of the Day 8
Chef’s selection prepared daily

Cream of a trio of Onion 10
Accented with a Gruyere Crouton

Fall Beet Salad 14
Roasted duo of sweet beets and a heart blend of Tender greens.

Baby Arugula Salad 10
With Fresh Tomatoes and Shaved Parmasan

Selection of Farmhouse Greens 10
Drizzled with a fruit dressing

Balsamic Caesar Salad 10
Parmesan Crisp and Classic Caesar Dressing With Balsamic drizzled over top

Escargot and Woodland Mushrooms 12
On a Garlic Essence and glazed with Gruyere

AAA Alberta Dry aged New York Strip 7 oz. 28
With garlic shrimp, baked potato and seasonal vegetables

New Zealand Braised Lamb Shanks 23
With Roasted Garlic crushed potato and Root Vegetables

Pan Seared Ocean Perch 26
With Roasted Squash fresh market vegetables and a Lemon Butter Sauce

Oven Roasted Bay Scallops 29
On a Lobster Essence and a duo of Rice

Grilled Bruschetta Chicken Breast 25
On a Sweet Potato and Fall Hash

Veal Ossobucco 22
Veal shank braised in a tomato infused herb stock With root vegetables
and roasted garlic mash

Seafood Tomato Risotto 23
Tossed With Roasted Vegetables and Fresh Parmesan Cheese

Portabello Mushroom Ravioli 18
Tossed in a fresh Rose Sauce

Heart Smart

Grilled Boneless Skinless Chicken Breast 22
With fresh Seasonal Vegetables on a Roasted Tomato Broth