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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 |
| Dinner |
| Pasta du Jour |
| Chef's creation of the day. |
| Eggplant Parmesan |
| Gently baked then breaded sliced eggplant served on a bed of
fire-roasted tomato basil sauce. Finished with Asiago cheese, a streak of Balsamic gastrique and served with fresh vegetables. |
| Pork Tenderloin |
| Grilled then roasted pork tenderloin, finished with a French brandy mushroom sauce. Served with Pomme William and fresh vegetables. |
| Braised Lamb Shank Provencal |
| Braised in red wine, herbs and tomatoes. Topped with
fire-roasted tomatoes and roasted garlic. Served with Pomme William and fresh vegetables. |
| Free Range Chicken Breast Supreme |
| Grilled breast of free-range chicken and finished with a mixed berry
& Cassis sauce. Served with an aromatic rice blend and fresh vegetables. |
| Steak au Poivre |
| Beef Striploin encrusted with cracked peppercorns then
pan-seared and finished with a French Brandy cream sauce. Served with Pomme William and fresh vegetables. |
| Steak Gaufrette avec Roquefort Buerre |
| 6 oz. Beef tenderloin grilled to perfection and topped with a house-made Roquefort
butter. Served with Gaufrette frit and fresh vegetables. |
| Garlic Wine Shrimp |
| Sautéed in a rich white wine sauce and served with an aromatic rice blend and fresh vegetables. |
| Fillet of Salmon |
| Grilled Atlantic Salmon topped with a 4 citrus marmalade sauce and served with an aromatic rice blend and fresh vegetables. |
| 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 |