Full rack (26oz) of Ontario Lamb slow roasted & served with verjus & red currant reduction, vintage balsamic roasted potatoes, fresh market vegetables
Locally raised free-range Supreme of Chicken pan roasted, wild mushroom cognac sauce, aromatic jasmine rice, fresh market vegetables
Free-range chicken breast stuffed with prosciutto, asparagus, mushrooms & mozzarella with a white wine & leek béchamel sauce. Served with aromatic jasmine rice & fresh market vegetables.
Oven roasted breast of chicken served with our Marsala wine & mushroom cream sauce. Served with choice of roasted potatoes or fettuccini alfredo
Oven roasted breast of chicken flambé in a brandy cream sauce with mushrooms, artichokes, double smoked bacon, diced tomatoes, served with a potato croquette & fresh market vegetables
8 oz. fillet of fresh organic Scottish cold water Salmon, seared in caramelized butter, Tahitian vanilla bean & beurre blanc, aromatic jasmine rice, fresh market vegetables
Fresh egg pasta ravioli stuffed with P.E.I. lobster and served with bacon, saffron & white wine sauce, finished with con casse tomato & a drizzle of truffle oil
Center cut Angus Filet Mignon served with a Lobster Tail, aromatic jasmine rice.
Full pound of King Crab basted with garlic butter served on a bed of aromatic jasmine rice
Steak & Chops
Every Rose Bowl steak and chop is hand – cut Angus Reserved aged a minimum of 40 days.
Pan roasted with garlic & thyme, served with red currant reduction & roasted potatoes
with chives, double smoked bacon & Cheddar Cheese
topped with wild mushroom sauce
with fleur-de-sel & caramelized butter
served with fleur - de - sel & caramelized butter
with red wine reduction and scented with Thyme & Truffle