BAILEY ' S 185 Lombard Ave, 204-944-1180
APPETIZER Assorted hors d’ oeuvre plate – Bruschetta crostini, beef satay, and calamari with tzatziki sauce MAIN Rib eye steak and Cajun prawns – Rib eye steak( 7 oz) charbroiled to perfection and topped with three jumbo prawns sautéed with onions and red bell peppers in a light Cajun spice DESSERT Cherries jubilee – Bing cherries sautéed and flambéed with brandy, served over vanilla ice cream
THE BEACHCOMBER 1 Forks Market Rd, 204-948-0020
APPETIZER Beet spinach salad – Spinach, beets, candied pecans, and feta cheese with a maple balsamic vinaigrette MAIN Stuffed Manitoba pickerel – Manitoba pickerel filled with a savoury portobello and shallot wild rice blend, finished with mushroom-scallion hollandaise sauce. Served with daily vegetables and your choice of rice or potato DESSERT Bananas foster crêpe – Housemade crêpe filled with sautéed bananas in caramel sauce
CAFE CARLO 243 Lilac St, 204-477-5544 APPETIZER Mussels with Pernod white wine and cream MAIN Seafood penne baked with shellfish, citrus cream, and gratin DESSERT Crème brûlée
CAFÉ CE SOIR 937 Portage Ave, 204-414-7647
APPETIZER Jumbo frog legs sautéed in garlic butter MAIN Duck a l’ orange – Grilled duck with orange sauce DESSERT Crème brûlées trio – White chocolate and black pepper, lavender, and espresso
F E B R U A R Y 3- 1 2, 2 0 1 7
$ 38 MENUS
FUSION GRILL 550 Academy Rd, 204-489-6963
APPETIZER Steamed Salt Spring Island mussels with BC Pinot Gris and crostini MAIN Grilled California cut beef striploin, frites, and mushroom butter DESSERT Buffalo bourbon tiramisu with mascarpone custard
IZAKAYA EDOKKO 190 Smith St, 204-615-5556
APPETIZER Tuna poke- Diced tuna with sweet yakiniku sauce Followed by tuna, salmon or assorted fish carpaccio MAIN Inside out roll- pick two from Alaska roll, bakudan maki, crazy crunchy roll, green california roll, or salmon bakudan maki DESSERT Fruit plate
NICOLINO ' S # 4-2077 Pembina Hwy, 204-269-5004 APPETIZER Mixed green salad – Cucumber, tomato, red pepper, carrots, red onion, tossed with our classic housemade basil vinaigrette MAIN Sous-vide certified Angus beef rustic tenderloin with green peppercorn sauce, beef steak tomato and house cut fries DESSERT Lemon vanilla cannolo Siciliano
PRAIRIE 360 83 Garry St, 204-505-2681 APPETIZER Pickerel ceviche- Citrus ceviche with pickled red onions, orange segments and sesame MAIN Pork medallions- Pork tenderloin seasoned with house rub and seared. Served with maple fig sauce, sweet potato mash, and seasonal vegetables DESSERT Chèvre cheesecake with blueberry cardamom preserve
Additional choices including vegan and gluten free options may be offered. Visit ciaowinnipeg. com or call the restaurant for details.