F E B R U A R Y 1- 1 1, 2 0 1 4
$ 28 MENUS
THE BEACHCOMBER 162-1 Forks Market Road, 204-948-0020
APPETIZER Manitoba pickerel cheeks- lightly simmered in a heavy dill cream sauce with a hint of cognac MAIN Bison short ribs- Manitoba bison short ribs slowly braised in a rosemary-red wine broth DESSERT Wild rice pudding- Manitoba wild rice, dried blueberries, in a creamy maple-honey custard
BOMBOLINI 326 Broadway Avenue, 204-943-5066 APPETIZER Cream of asparagus soup with chicken and sun-dried tomato dumplings MAIN Arctic char topped with wild mushrooms wrapped in prosciutto with a roasted garlic caper and bell pepper salsa, served with Chef ' s choice of vegetables DESSERT Strawberry rhubarb crumble with vanilla bean ice cream
CAFE DARIO 1390 Erin Street, 204-783-2813
APPETIZER Rum soaked prawns and scallops with guava, chayote, chilangua and squash salpicon baked with puff pastry MAIN Lamb ossobuco with three cereal risotto and sun-dried gooseberries DESSERT Churros with hot cocoa and cinnamon
CLAY OVEN Goldeyes Stadium Downtown 204-982-7426 APPETIZER Assorted platter of spring roll, mixed vegetable tempura and Hakka pickerel MAIN Red chilli garlic chicken accompanied with Hakka veggie noodles and mixed green vegetables in housemade Manchurian sauce and rice DESSERT Mango fruit custard
- Vegetarian Option Available-
CORRIENTES ARGENTINE PIZZERIA
137 Bannatyne Avenue, 204-219-5398 APPETIZER Roast beef salad with arugula, goat cheese and honey dressing MAIN 8” pizza- Margarita, Crudo or Corrientes DESSERT Poached pear with sorbet( chefs choice)
THE LOFT 774 Corydon Avenue, 204-452-5006 FIRST COURSE AND MAIN Choose three from eight selections ranging from salads, charcuterie, surf & turf, braised pork belly and candied beet scallops DESSERT Death by Chocolate
THE MELTING POT 218 Sherbrook Street, 204-783-1317
APPETIZER Spiced up cheddar cheese fondue- Old cheddar in a beer base with sweet soy sauce and hot sauce MAIN Surf & Turf combination- Bouillon fondue with tiger prawns, bay scallops, beef tenderloin, pork tenderloin and breast of chicken DESSERT Toasty turtle chocolate fondue- Dark chocolate, caramel and pecans
NICOLINO’ S 4-2077 Pembina Highway, 204-269-5004
APPETIZER Italian panzanella salad- Artisan lettuce, cherry tomatoes, crostini and olives in a dijon vinaigrette MAIN Poached chicken supreme served with yellow potatoes purée and eggplant caviar DESSERT Warm dark chocolate brownie and vanilla ice cream
RESTO GARE 630 Des Meurons Rue, 204-837-3624
APPETIZER Salade d ' hiver- Kale, fennel, broccoli, spiced seeds, olives, lemon poppy seed dressing MAIN Pork chop stuffed with feta and cherries, sweet mustard mushroom chasseur sauce, smashed potatoes DESSERT Cromesquis au gâteau fromage- Fried batter dipped cheesecake bites, raspberry coulis
Reservations required. Prices per person, excluding beverages, taxes & gratuity.