This is a menu I created for the restaurant in a resort in British Columbia.
DINNER MENU
Salads:
House Salad curly endive, Belgian endive, radicchio, green leaf lettuce, iceberg lettuce and grated carrot, tossed with balsamic vinaigrette.
Classic Caesar romaine hearts, herb croutons, bacon bits, Parmesan cheese and our tangy dressing.
Chicken Salad Fitness our gourmet lettuce mix, grilled chicken breast, sliced peaches, sesame seeds and sweet sesame-ginger dressing.
Soups:
Cream of Mushroom; Pasta Fagioli; Soup of the Day
Appetizers:
Escargot in Mushroom Cups with garlic butter sauce, topped with melted provolone cheese. (Add $2 for shrimp-filled mushroom cups instead of escargot).
Antipasto Platter for 2 thinly sliced prosciutto, calamata olives, provolone cheese, marinated artichoke, roasted red peppers and mozzarella cheese.
Scampi Provencal 4 tiger shrimp, sautéed with diced peppers and tomatoes in fresh herb & white wine cream sauce.
Baked Asparagus Spears with fresh herbs and butter, sprinkled with a combination of sharp cheeses.
Entrees:
Baked Salmon Fillet 6 oz. salmon fillet, oven baked in blush sauce with fresh thyme and tarragon.
Chicken Calvados a plump, boneless, skinless chicken breast sautéed with Calvados brandy, dried cranberries and sliced local apples.
Char Grilled NY Steak 8 oz. strip loin steak, grilled the way you like it and served with Gorgonzola sauce or portabella and port wine demi-glace.
Prosciutto-Wrapped Pork Loin brushed with olive oil and sea salt and roasted, served with green peppercorn-cream sauce.
Eggplant Parmesan Eggplant breaded in seasoned Italian breadcrumbs, pan-fried and baked with tangy tomato sauce and Provolone cheese on top.
Pasta:
Penne Florentine sliced San Danielle prosciutto, mushrooms and spinach, tossed in a delicate Parmesan-cream sauce.
Spaghetti Gamberollo grilled tiger shrimp and chicken breast strips in a spicy tomato sauce. (Ask your server if you would like it non spicy)
Penne al Salmone Afumicato penne with smoked salmon in vodka-blush sauce.
Gnocchi Montanesca sautéed mushrooms, roasted red peppers, sweet peas and fresh basil in blush sauce.
Risotto:
Mare e Monte tiger shrimp, mushrooms, sweet peas, Parmesan cheese and fine Italian Arborio rice.
Risotto Pollo e Asparagi asparagus, diced chicken breast and sun-dried tomato.
Burgers:
Swiss Burger Gourmet beef patty, fire grilled and topped with Swiss cheese, mushrooms, dill pickle, lettuce, tomato and mayo.
Veggie Burger Grilled vegetable patty, topped with aged cheddar, lettuce, tomato and roasted red pepper mayo.
LUNCH MENU
Prosciutto and Provolone with lettuce, tomato and roasted red pepper mayo in a crusty Italian bun.
Cajun Chicken Breast Sandwich in a bun with lettuce, tomato, marinated red onion and Honey-Dijon sauce. (Also, available with grilled chicken breast instead of Cajun).
Veggie Burger Grilled vegetable patty, topped with aged cheddar, lettuce, tomato and roasted red pepper mayo.
Aussie Burger
Tomato & Avocado
Smoked Salmon Club
Chicken Salad Fitness our gourmet lettuce mix, grilled chicken breast, sliced peaches, sesame seeds and sweet sesame-ginger dressing.
Mains:
Grilled 5 oz. Salmon Fillet
Chicken Quesadilla
Char Grilled 6 oz. Steak Sandwich served on a bun and topped with portabella demi-glace.
Spaghetti Pesto Primavera extra virgin olive oil, seasonal vegetables, basil pesto sauce and a hint of garlic.
More Menus:
My Tapas Restaurant Menu | Weekly Features Menu | Party Food
Below is a sample restaurant menu that I have created and designed just for pleasure. It has a strong emphasis on the seafood - especially in the appetizer section - because I like seafood.