Mardi Gras - Carnivale Dinner MenuEveryone loves a party...
Carnival dates back to pagan times in Europe where it was a celebration of winter's end and the beginning of spring. There are festivals throughout Europe and the Americas - the most famous being in New Orleans, from which we have drawn our inspiration. Louisiana's cuisine is a cultural melange that includes French, Spanish, Caribbean and Native influences. Our chefs have had great fun adapting traditional recipes using Ontario ingredients and some original ideas. We hope our efforts will help chase away any evil spirits from the winter blues and that you will have as good a time as we are having.
"Let the good times roll!" Small PlatesMardi Gras Platter for Two: Cajun seared jumbo shrimp, Creole spiced chick pea fritters and Okra poppers - fresh okra stuffed with sharp cheese, Chaurice Sausage and sweet peppers $23 Salad of frisee lettuce, baby greens, fresh blackberries and Clementine orange sections in a Creole vinaigrette $8 Spicy Southern Crab Cakes - with jicama slaw and a salsa of fresh golden pineapple, red pepper, lime and fresh cilantro $14 Forelle Pear and Spanish Blue Cheese Salad - poached pear, organic watercress, Belgian endive, honeyed cashews and Rouge River blue cheese in a cider vinaigrette $12 House made pate of wild boar with hot pepper jelly and an aromatic red cabbage slaw $12 Carnival Shrimp - shrimp, celery, onion, parsley, sweet peppers and cilantro baked in phyllo pastry and dressed with red pepper cream $14
Large Plates "French Quarter Tournado" - AAA Beef Tenderloin with Creole bourbon brown sauce & Roquefort blue cheese streak with Southern fried corn, Cajun smashed potato & collard greens $33 Louisiana smoked pork chop (thick cut from fresh Otonabee pork loin) with peach and pepper chutney served over collard greens with a baked Napoleon of yam, red carrot and pineapple $24 Chicken supreme braised with cippoline onion, smoked bacon, mushrooms, fresh thyme, garlic and white wine accompanied by green beans Almondine and potatoes "au gratin" $22 Creole bronzed MacFarlane Farms pork tenderloin with a corn bread and Andouille stuffing served with grilled pineapple, yam cassarole and Southern greens $21 Our chef offers special additions to the menu each day, including fresh fish |
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