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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 !!
| Dinner | Lunch | Dessert | Red Wines | White Wines | Spirits & Other Drinks |
| Cassis 211 Dinner Menu |
| Amuse Bouche |
| Chef's Platter |
| Chef's creation of paté & cheese, fruit, vegetables & Croustades. |
| Goat Cheese filled Phyllo Cups |
| Warm Ontario goat cheese in phyllo cups, oven baked and topped with tomato concasse. |
| Mussels & French Bread |
| Provencal (garlic, tomato, onion, white wine) or Malaysian (coconut curry sauce) |
| Baked Brie Bundle |
| Wedge of Brie wrapped in phyllo pastry. Served with croustades and cranberry gastrique. |
| Iron Seared Scallops |
| Sea Scallops, iron seared and finished in a sherry cream. |
| Escargots |
| Stuffed into mushroom caps and topped with a traditional French garlic sauce. |
| Shrimp in Love |
| Black Tiger Shrimp in a Pernod, garlic and dill cream sauce. |
| Artichoke Dip |
| Warm artichoke dip with spinach,
red peppers, feta cheese, cream cheese & pineapple. Served with vegetables & croustades |
| Salade de la Maison |
| A medley of mixed greens, dried cranberries, tomatoes, cucumbers and julienne vegetables. Dressings: Wildberry Cassis, Dijon, Citrus or Balsamic Vinaigrette |
| Poached Pear Salad |
| Baby spinach, blue cheese, ,peppered tomatoes, walnuts then drizzled with balsamic vinaigrette. |
| Caesar Salad |
| Romaine lettuce tossed in our homemade Caesar dressing & house-made croutons. |
| French Onion Soup |
| Topped with Swiss & Gruyere cheese, than baked to perfection. |
| Soup du Jour |
| Chef's creation of the day with baguette slices. |
| Bread Basket |
| Lighter Fare |
| Pasta du Jour |
| Chef's creation of the day. |
| Chicken Caesar |
| Romaine lettuce tossed in our house-made Caesar dressing and topped with house-made croutons & Parmesan cheese |
| Steak Sandwich & Frites |
| 6 oz New York Striploin with sautéed onions. Served open-faced on French baguette with waffle fries. |
| Seafood Crepe |
| House-made crepe filled with salmon, shrimp, crab and scallops |
| Mussels & Frites |
| Provencal (tomato, onion, garlic & white wine) Malaysian (coconut & curry) |
| Eggplant Fresco |
| Breaded & baked sliced eggplant served on a bed
of fire-roasted tomato basil sauce. Finished with Asiago cheese and a streak of Balsamic gastrique |
| Seafood Crepe and Eggplant Fresco are served with a house salad or soup du jour |
| Entrées |
| Pork Tenderloin |
| Encrusted with walnuts, grilled then roasted & finished
with a Dijon cream. Served with Pomme William and fresh vegetables |
| Duck Breast |
| Grilled Duck breast finished with a mixed berry & Cassis sauce. Served with an aromatic rice blend and fresh vegetables. |
| Steak Roquefort |
| 8 oz Beef tenderloin filet grilled to perfection, topped with
our house-made Roquefort butter & leek crisps. Served with Pomme William and fresh vegetables |
| Steak & Frites |
| 10 oz. New York steak, dusted with cracked peppercorns, grilled and finished with a French Brandy pepper cream. Served with a waffle fries and fresh vegetables. |
| Fillet of Salmon |
| Grilled Atlantic Salmon topped with a lime cilantro
butter and served with an aromatic rice blend 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. |
| Menu subject to change without notification. There will be a 15% gratuity charge for groups of 8 or more. Please turn cell phone ringer to a low setting or off in consideration of our other guests. |
| Last updated: June 2009 |