Father's Day Menu Sunday, June 15th, 2008 First Course (choice of one)
Tomato olive puff pastry tart with basil pesto, fennel, radish, petite mixed greens salad and lemon vinaigrette
Chilled heirloom tomato gaspacho with cilantro espuma and cucumber
Smoked wild Scottish salmon served with toast points and traditional accompaniments
Mixed fruits and berries with Tahitian vanilla whipped cream Main Course (choice of one) Saddle Peak Lodge “Eggs Benedict” with apple wood smoked bacon, sautéed spinach and country potatoes
Brioche French toast served with berry compote and warm maple syrup
Sliced prime Angus roast beef sandwich served open face with caramelized onions, oven roasted tomatoes, watercress, arugula, lemon rosemary aioli and sweet potato fries
Seared line caught salmon with glazed teardrop tomatoes, green onions, tomato coulis and basil coulis Dessert (choice of one) Cappuccino style coffee crème brulee with home made biscotti
Brownie marshmallow “smore” with graham cracker pudding, cinnamon ice cream and nougatine dust
Banana bread pudding with crème anglaise and berry compote $50 per person
$25 for children 12 years and under (choice of two courses)
(not including 8.25% tax & 18% gratuity)
Chef de Cuisine
Adam Horton
No smoking; no use of cell phones or other electronic devices in the dining areas. Smoking and cell phone use are permitted only in the valet area of the restaurant.
