Sample Dinner Menu

(Sample Menu only – our Chef is always creating new exciting dishes)

Starters

Evening Soup Feature
your server will describe this evening’s offering

House Salad
Mixed baby greens with a rice wine and soy vinaigrette topped with a vegetable slaw and baby sprouts

38 Caesar Salad
A classic salad of romaine hearts in a creamy garlic dressing with herb croutons and bacon topped with asiago cheese

Pear Salad
Poached pear salad with cranberries, toasted almonds and local goat cheese finished with a cider vinegarette

Feta Bruschetta
A Mediterranean salsa of tomato, kalamata olive and scallion tossed in extra virgin olive oil and balsamic, served with baked basil olive foccacia

Baked Brie
A wdege of soft brie cheese baked in phyllo pastry, accompanied with sweet onion and rosemary jam and topped with a balsamic reduction drizzle

Charcuterie Board
A selection of cured meat and local sausage with house-made pickle and marinated olives accompanied by spreads and crostini

Green Curry Shrimp
Large black Tiger shrimp poached in a thai green curry and coconut cream finished with fresh cilantro and lime

Escargot
Sauteed jumbo snails in a sun-dried tomato and pesto cream served on a puff pasty pillow

Mains

Lamb Rack
A full grilled rack of New Zealand lamb served with a red currant glace de viande accompanied by house mashed potato
(available in Half or Full Rack)

Beef Tenderloin
Traynor Beef Farms 6oz tenderloin served on house mashed potatoes and finished with a cipolini onion and whiskey demi glace

Pork Tenderloin
Grilled pork tenderloin finished with a pear and mulled cider gastrique, served on roasted Pine Haven Farms potatoes

Cedar Plank Salmon
Broiled cedar plank salmon served on basmati rice and finished with a maple-brandy and walnut butter sauce

New York Strip
Traynor Beef Farms 10oz strip loin served on mashed potatoes and finished with a mushroom and rosemary dijon cream

Duck Breast
Five spice marinated and pan seared breast of Ontario duck served medium rare and topped with a maple-ginger and scallion sauce served on roasted potato

Bombay Chicken
Grilled breast of chicken marinated in an East Indian tandoori sauce and topped with a fresh mango chutney, served with house mashed potato

Seafood Risotto
Shrimp anbd scallops served in a creamy coconut, roasted red pepper and lemongrass risotto finished with asiago cheese

Mushroom Risotto
Creamy arborio rice tossed with scallions and wild mushrooms, all finished with asiago cheese and white wine

Boscolini Pasta
Chicken and leeks, mushrooms and peppers in a soy ginger sage cream sauce tossed with fettucini noodles and topped with asiago cheese

Seafood Pasta
Shrimp and scallop fettucini in a tomato Pernod cream sauce

Fettuccini Prima Vera
Sauteed vegetables with garlic, tomatoes and a basil pesto tossed with fettuccini noodles and served in a tomato sauce, topped with asiago cheese

Today’s Fish Feature
Your server with describe the daily fish feature – always fresh, always delicious
***

* all entrees served with 38 Degrees signature vegetables and mashed yukon gold potatoes unless otherwise specified