F E B R U A R Y 1- 1 1, 2 0 1 4
$ 36 MENUS HERMANOS RESTAURANT
AND WINE BAR 179 Bannatyne Avenue, 204-947-5434
APPETIZER Cream of wild mushroom soup( vegetarian)- cream based soup with crimini, oyster, button & shiitake mushrooms MAIN Small Argentinean 8 oz. Angus Reserve New York strip seasoned with coarse salt, acompanied by a side of chimichurri DESSERT Spiced Chai Crème Brûlée- spiced chai custard with a burnt sugar crust
MISE 842 Corydon Avenue, 204-284-7916 APPETIZER Wild rice and cheddar chowder MAIN Tourtière- Pork and veal in fresh pastry with smoked cheddar mashed potatoes, demi and vegetable
DESSERT Mocha praline dacquoise
PEASANT COOKERY 100-283 Bannatyne Avenue, 204-989-7700
APPETIZER Organic king salmon gravlax with frisée salad, citrus and radishes MAIN Beef cheek navarin DESSERT Goat cheesecake with sour cherry sorbet and shortbread
PRAIRIE 360 83 Garry Street, 204-505-2681
APPETIZER Vegetarian kimchi pancake MAIN 6 oz. pork tenderloin stuffed with a berries marmalade topped with a prune sauce. Served on a bed of mashed sweet potatoes perfumed with basil olive oil DESSERT Floating Island with caramel and crème anglaise
RESTO GARE 630 Des Meurons Rue, 204-837-3624
APPETIZER Savoy potato, cauliflower cakes, cucumber tzatziki sauce MAIN Duck confit gnocchi, roasted mushrooms, peas, wilted spinach in a rosemary brown butter sauce DESSERT Flambé brandied apricots, dark cherries over French vanilla ice cream
STEVE’ S BISTRO 3123 Portage Avenue, 204-831-5531
APPETIZER Salad- Spinach and goat cheese salad with pancetta dressing MAIN 10 oz Frenched veal chop served with grilled vegetables and garlic mashed potato DESSERT Our famous " not " a bread pudding served warm with ice cream on top
SYDNEY’ S AT THE FORKS 215-1 Forks Market Road, 204-942-6075
APPETIZER Escargot- provolone gougère, creamed spinach, chili panchetta lardon MAIN New York steak- red wine reduction, green peppercorn herb butter, horseradish gaufrette DESSERT White chocolate & lemon mousse- french meringue lemon gelée & candied
thyme
TAPASTRY 620 Niakwa Road, 204-256-7326 FIRST COURSE AND MAIN Choose three from six selections ranging from crab and guacamole salad to scallop and pork belly, pizza and porkloin DESSERT Chocolate Oblivion
TERRACE IN THE PARK B-55 Pavilion Cresent, 204-938-7275 APPETIZER Balsamic glazed roasted beet salad with hazelnuts and raspberries and gala apples MAIN Grilled, Cajun rubbed Berkshire pork chop with Jerk shrimp, creole sauce and basmati pilaf DESSERT White caramel chocolate hazelnut pâté with passionfruit coulis
Many restaurants have additional choices and vegetarian options. Visit ciaowinnipeg. com or call the restaurant for details. Reservations required. Prices per person, excluding beverages, taxes & gratuity.