Entrees

Rack of Lamb50

Full rack (26oz) of Ontario Lamb slow roasted & served with verjus & red currant reduction, vintage balsamic roasted potatoes, fresh market vegetables

Chicken Supreme27

Locally raised free-range Supreme of Chicken pan roasted, wild mushroom cognac sauce, aromatic jasmine rice, fresh market vegetables

Stuffed Chicken Breast28

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.

Chicken Marsala27

Oven roasted breast of chicken served with our Marsala wine & mushroom cream sauce. Served with choice of roasted potatoes or fettuccini alfredo

Chicken Daniel27

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

Seared Salmon29

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

Lobster Ravioli30

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

Surf N Turf50

Center cut Angus Filet Mignon served with a Lobster Tail, aromatic jasmine rice.

Alaskan King Crab60

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.

New York Striploin 10 oz .30
New York Striploin 14 oz.39
Filet Mignon 7 oz.31
Filet Mignon 9 oz.37
Filet Mignon 12 oz.47
18 oz. Bone - in Rib Steak46
French Milk Fed Veal Chop35

Pan roasted with garlic & thyme, served with red currant reduction & roasted potatoes

Side Plates

Stuffed PEI Russet Baked Potato6

with chives, double smoked bacon & Cheddar Cheese

Duck Fat French Fries5
Potato Croquette5

topped with wild mushroom sauce

Roasted Potatoes Parisienne Potatoes5
Whipped Potatoes5
Fresh Asparagus7

with fleur-de-sel & caramelized butter

Sauteed Mushrooms with cognac5

served with fleur - de - sel & caramelized butter

Sauces

Green Peppercorn Cognac4

with red wine reduction and scented with Thyme & Truffle

Wild Mushroom & Brandy4
Roquefort Cheese4