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 .