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Cassis 211
Menus
Our menus and pricing change regularly based on the
seasonal availability of produce, meats, seafoods and wines.
Click below on the menu of your choice to see samples of our fare!
Bon Appétit !!
| Appetizers | Dinner | Lunch | Dessert | Red Wines | White Wines |
| Cassis 211 | ||||
| We proudly support Ontario produced meats, dairy and produce | ||||
| Amuse Bouche | ||||
| Soupe du jour | ||||
| Chef’s creation of the day with baguette slices, | ||||
| French Onion Soup | ||||
| Traditionally garnished and baked to perfection. | ||||
| Escargots | ||||
| Stuffed into mushroom caps and topped with a traditional French garlic sauce. | ||||
| Salade de la Maison | ||||
| A medley of mixed greens, dried cranberries, tomatoes, cucumbers and seasonal fruits. Dressings: Mandarin Ginger, Wildberry Cassis, Dijon or Balsamic Vinaigrette |
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| Poached Pear Salad | ||||
| Danish blue cheese, peppered tomatoes and walnuts, drizzled with our balsamic vinaigrette. | ||||
| Caesar Salad | ||||
| Crisp Romaine lettuce tossed in our homemade Caesar dressing. | ||||
| Goat Cheese filled Phyllo Cups | ||||
| Warm Ontario goat cheese in phyllo cups, oven baked and topped with tomato concasser. | ||||
| Shrimp in Love | ||||
| Black Tiger Shrimp in a Pernod, garlic, dill & fennel cream sauce. | ||||
| Charcuterie Plate | ||||
| Chef's creation of meat & cheese. | ||||
| Mussels | ||||
| Beer steamed, Provencal (garlic, tomato, onion, white wine) or Malaysian (coconut curry sauce). | ||||
| Baked Brie Bundle | ||||
| Wedge of Brie wrapped in phyllo pastry. Served with crousades and a cranberry Cassis gastrique. | ||||
| Iron Seared Scallop | ||||
| Sea Scallop iron seared and finished with a Beurre Blanc. | ||||
| Smoked Salmon Napoleon | ||||
| Smoked Salmon layered between sheets of puff pastry, goat cheese and a caramelized onion caper relish. | ||||
| Bread Basket | ||||
| Menu subject to change without notification. There will be a 15% gratuity charge for groups of 6 or more. Please turn cell phone ringer to a low setting or off in consideration of our other guests. | ||||
| Last updated: June 2008 | ||||