The Watermark RestaurantMenu
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SOUPS Roasted Butternut Squash Soup Chef’s Daily Feature Soup SALADS Mixed Baby Greens with Herb Vinaigrette Classic Caesar Salad with Shaved Parmesan and Roasted Garlic Dressing APPETIZERS Sliced Smoked Salmon with Capers, Shaved Red Onions and Honey Dijon Mustard Sauce PEI Mussels Steamed in a Vodka-Tomato and Basil Broth with Parma Ham Panko crushed Camembert Cheese with Red Pepper Jelly Chilled Gulf “Martini” Shrimp Cocktail Fresh Crisp Fried Calamari with a Lemon and Basil Dip Appetizer Platter for Two – Norwegian Smoked Salmon, Chilled Gulf Shrimp Cocktail, Fresh Calamari and Panko Crusted Camembert MAIN COURSES Grilled Beef Tenderloin with Roasted Pepper and Artichoke Butter Cabernet Reduction Market Fresh Vegetables Garlic Whipped Potatoes Grilled Beef Tenderloin and Baked Lobster Tail Garlic Whipped Potatoes and Market Fresh Vegetables, Double Roasted Prime Rib of Beef, Salt Crusted Baked Potato Fresh Herb Jus and Market Fresh Vegetables Fresh Fettuccine with Tiger Shrimp, Mussels and Sea Scallops in a Basil and Garlic Sundried Tomato Sauce Grilled Breast Chicken with a Forest Mushroom Demi, Garlic Whipped Potatoes Market Fresh Vegetables Grilled 10oz New York Steak with Charred Marinated Leeks and Black Trumpet Jus, Salt Crusted Baked Potato and Market Fresh Vegetables Roasted Rack of Ontario Lamb, with Pommery Mustard, Merlot Jus, Garlic Whipped Potatoes and Market Fresh Vegetables Fettuccine Primavera Fresh Fettuccine Pasta with Extra Virgin Olive Oil and Julienne Vegetables Roasted Atlantic Salmon with Golden Vegetable Caviar, Red Pepper Cream, Watercress Coulis and Lemon Sticky Rice and Market Fresh Vegetables Daily Feature from our Chef’s Repertoire DESSERTS Chocolate Fusion White and Dark Chocolate Mousse with Fresh Berries and Raspberry Coulis Apple Blossom Fresh Baked Ontario Apple Pie Bundles with Cinnamon Ice Cream served warm Chocolate Fudge Cake Served with Vanilla Anglaise…#1 Cake in Canada-Chatelaine Magazine Chocolate Caramel Cheesecake Served with Chocolate and Caramel Sauce Bread Pudding Traditional English Bread Pudding baked with Currants, Nutmeg and Cinnamon served Warm with Scotch Whiskey Sauce Ice Cream Truffle Hand Crafted Ice Cream by “Gelato Fresco” served in a Crisp Pastry Cup with Fresh Berries |
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