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Cassis Bistro
Menus
Our menus and pricing change regularly based on the
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 !!
| Cassis Bistro Dinner Menu |
We proudly support Ontario produced meats, dairy and produce
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| Appetizers |
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| Baked Brie Bundle |
| Wedge of Brie wrapped in phyllo pastry and baked golden brown. Served with croustades then finished with a cranberry Cassis gastrique. |
| Escargots |
| Stuffed into mushroom caps and topped with Café de Paris
butter. |
| Coquille Saint Jacques Provencal |
| Sea scallops pan seared with red onion, garlic, Roma tomatoes in
an herbed white wine butter sauce. |
| Fromage Chaud de Chevre |
| Four phyllo cups stuffed with warm Ontario goat cheese
and topped with bruschetta. |
| French Onion Soup |
| Traditionally garnished and baked to perfection. |
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| Salade de la Maison |
A medley of mixed greens, dried cranberries, tomatoes,
cucumbers, julienne beets and carrots.
Choose from Sweet Onion, Wild-berry Cassis,
Dijon or Balsamic vinaigrette. |
| Poached Pear Salad |
| Fresh baby spinach, blue cheese, peppered tomatoes, walnuts and balsamic vinaigrette |
| Caesar Salad |
| Crisp romaine lettuce tossed in our house made caesar dressing with croutons and parmesan. |
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| Soupe du jour |
| Chef’s creation of the day with baguette slices. |
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| Dinner Entrées |
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| Braised Lamb Shank Provencal |
| Braised in red wine, herbs and tomatoes. Topped with fire-roasted tomatoes and roasted garlic |
| Vegetarian Parcel |
| Puff pastry stuffed with vegetables and served on a bed
of fire-roasted tomato basil sauce. Finished with a
parmesan crumble and served with an aromatic rice blend |
| Cassis Duck Confit |
| Duck legs, pan roasted with a Cassis cinnamon glaze.
Served with an aromatic rice blend 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. |
| Dinner includes a basket of fresh baked French baguettes. |
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| Pasta du Jour |
| Chef's creation of the day. |
| Pork Tenderloin |
| Seared, grilled and finished with a bacon, carmelized
onion and port sauce.
Served with Pomme William and fresh vegetables. |
| Steak Dijon |
| 6 oz. Beef tenderloin grilled to perfection then topped with a house made
Dijon butter and crispy leeks. Served with Pomme William and fresh vegetables. |
| New York Peppercorn |
| 8 oz. New York steak grilled and smothered with our
house made peppercorn sauce. Served with Pomme William and fresh vegetables. |
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Please inform your server immediately of any allergies or starch substitutions.
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 2008 |
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