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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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| Smoked Salmon |
| Sliced Smoked Salmon with cream cheese, gherkins, caramelized onions, capers, lemon and croustades. |
| 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 a traditional French garlic sauce. |
| Coquille Saint Jacques Provencal |
| Scallops pan seared with shallots, garlic, Roma tomatoes in
an herbed white wine butter sauce. |
| Fromage Chaud de Chevre |
| Warm Ontario goat cheese served with house-made bruschetta and toasted baguette slices. |
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| Salade de la Maison |
| A medley of mixed greens, dried cranberries, tomatoes, seasonal fruits and cucumbers
with a house-made vinaigrette on the side. Choose from Mandarin Ginger, Wild-berry Cassis,
Dijon or Balsamic. |
| Poached Pear Salad |
| Fresh baby spinach, blue cheese, peppered tomatoes, walnuts and balsamic vinaigrette |
| Caesar Salad |
| Crisp romaine lettuce tossed in our homemade caesar dressing with croutons and parmesan. |
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| French Onion Soup |
| Traditionally garnished and baked to perfection. |
| Soupe du jour |
| Chef’s creation of the day with baguette slices. |
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| Dinner Entrees |
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| Braised Lamb Shank Provencal |
| Braised in red wine, herbs and tomatoes. Topped with fire-roasted tomatoes and roasted garlic |
| Eggplant Parmesan |
| Baked and breaded eggplant slices served on a bed of fire-roasted tomato basil sauce.
Finished with Asiago cheese, a streak of Balsamic gastrique and served with 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. |
| Fillet of Salmon |
| Grilled Atlantic Salmon topped with a 4 citrus marmalade sauce and served with
an aromatic rice blend and fresh vegetables. |
| Scallops |
| Sautéed in a rich mushroom cream sauce and served with an aromatic rice blend and fresh vegetables |
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| Pasta du Jour |
| Chef's creation of the day. |
| Pork Tenderloin |
| Grilled then roasted pork tenderloin, finished with a French brandy mushroom sauce.
Served with Pomme William and fresh vegetables. |
| Steak Roquefort |
| Beef tenderloin grilled to perfection and topped with a house-made Roquefort
butter and crispy leeks. Served with Pomme William and fresh vegetables. |
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Dinner includes a basket of fresh baked French baguettes.
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 6 or more.
Please turn cell phone ringer to a low setting or off in consideration of our other guests.
Last updated: January 2008 |
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