 |
|
|
Spring Dinner Menu 2008 |
Thank you for choosing to dine with us at Eganridge Inn and Country
Club. Our Spring menu was created by executive chef Steve Moghini,
his pastry chef Hana, and his culinary team. Together they proudly
use fresh organic vegetables and herbs, dairy products, honey and
sweets supplied by local Kawartha businesses. Bon Appetit!
|
|
Appetizers
|
Soup of the Day
Chef’s selection prepared daily
$6.75
Caesar Salad “Augusta”
Fresh romaine, shaved Pedano
Parmesan, and herbed croutons
in our own light, creamy garlic dressing
$7.50
Warm Salad of Baby Spinach and
Spaghetti Squash
Glazed in a maple and grainy mustard
vinaigrette, topped with crumbled
Mariposa Dairy goat cheese, air dried
cranberries
and toasted walnuts $8.95
Casserole d’escargots en Croute
French escargots in a ragout of
forest mushrooms, flavoured with grainy
mustard,
in a demi-glace sauce, caged with puff
pastry and baked $8.95
Pear, Mariposa Goat Cheese &
Prosciutto
Red wine poached Bartlett pear filled
with Mariposa goat cheese, presented
with baby greens and shaved domestic
air-cured prosciutto $9.75
Napoleon of Smoked Salmon
Hickory smoked Atlantic salmon
and cucumber dill coleslaw towered on
baby greens, topped with crème fraiche
and finished
with a maple Dijon dressing $9.95
Authentic Elk Terrine
A blend of “Peterborough County”
elk meat and spices combined and rolled
into a terrine, accompanied with a Bala
cranberry chutney and presented around a
bouquet
of organic baby greens and Belgium
endive $9.75
|
|
Entrees
|
Grilled Peppered Lamb Tenderloins
On couscous and Spring vegetables,
finished with a demi glace
Reduction and a minted red pepper relish
$25.95
Thai Black Tiger Shrimp & East Coast
Scallops
In a red curry coconut glaze
around steamed basmati rice and
an Oriental cut of fresh vegetables
$23.95
Grilled Filet Mignon of Alberta Beef
Aged to 28 days, topped with a
blue cheese filled mushroom cap, and
flavoured with
a Pinot Noir reduction, the filet is
accompanied with roasted fingerling
potatoes,
sautéed green beans, sweet carrots
batonnets and caramelized shallots
$32.95
* Packaged dinner guests $3.00 premium
Fresh Atlantic Salmon
Broiled filet of Bay of Fundy
salmon rubbed with citrus peel and
honey, presented on a
medley of fingerling potatoes, baby
spinach, fresh mangoes and toasted
cashew nuts, finished with a pomegranate
glaze $23.95
Labella Fettuccini Pasta & BBQ
Chicken Breast
Fettuccini with sugar snap peas
and artichoke hearts, in a white wine
and spinach
pesto sauce, finished with a touch of
cream, Pedano parmesan and topped
with a peach BBQ marinated chicken
breast $18.95
Fettuccini & Sautéed Black Tiger Shrimps
$19.75
Vegetarian $17.50
Kawartha’s Bounty
Beef brisket simmered in black
currant wine, lamb patty and an
Octoberfest sausage
presented on Anna potato, glazed squash
and fresh beans complimented with an
organic herbs demi-glace. This dish is
composed of
Kawartha produce only $23.95
The Chef’s Feature
Chef Moghini’s opportunity to
create a feature dish with seasonal
flair
according to mother Nature’s offerings
priced daily
|
|
|
|
|
|
|
