Dinner Menu

STARTERS

RED CRAB FILLED GOUGERES  11

savory gruyere pastries with crisp crab salad

INSALATA CAPRESE  9
steak tomato, fresh mozzarella, basil & balsamic syrup

PROSCIUTTO AND FIG FLATBREAD  12
caramelized onion, chevre & arugula

SESAME GINGER STEAK SKEWERS  10
thai peanut sauce

SOUP / SALAD

SOUP DU JOUR  3/5
ask your server about today's creation

HOUSE SALAD  3
cherry tomato, pickled onion & choice of dressing

ROASTED CAULIFLOWER AND PARSNIP  7
puffed wild rice & herb oil

PETITE ICEBERG WEDGE  6
mixed tomatoes, bacon & blue cheese

ENTREE SALADS

WWCC CAESAR  9
garlic croutons, parmesan, sun dried & plum tomatoes

CLASSIC LOUIE with RED CRAB  18
plum tomato, black olive, hard boiled eggs & 1000 island

RED CURRY THAI CHICKEN SALAD  16
spinach, cabbage, carrot, sweet pepper, cilantro, basil & peanuts

HOUSE FENNEL CURED SALMON SALAD  18
mixed greens, beets, grapefruit, pickled onion, rye croutons, horseradish creme & citrus vinaigrette


ENTREES

GRILLED TENDERLOIN MEDALLIONS  29/21
caramelized onion and parmesan croquette, creamed spinach & red wine demi

3 CHILI COFFEE RUBBED RR RIBEYE  42
buttermilk and gruyere mashed with chorizo bourbon demi

CHARDONNAY BRAISED KUROBUTA SHANK  25
marscarpone polenta, braising jus & balsamic port reduction

BLACKENED AHI  26
maple bourbon whipped yams & cajun cream sauce

LEMON FENNEL SEARED WILD SOCKEYE  27/20
mushroom leek risotto, chantrelle cream sauce & crispy leeks

BOUILLABAISSE  26
salmon, prawns, clams, mussels & potatoes in a saffron pernod broth

HERB GRILLED RACK OF LAMB  29/19
mascarpone polenta & pomegranate mint glaze

VEGETARIAN MEATLOAF  15
walunt, sweet pepper & cheddar studded with whipped potatoes & mushroom gravy
*DEPARTMENT OF HEALTH RECOMMENDS YOU NOT CONSUME RAW OR UNDERCOOKED FOODS
*PLEASE CONSULT WITH YOUR SERVER WITH ANY DIETARY REQUESTS