Executive Chef Nicky Dartiailh's skills are legendary on Lake of the Woods and he is able to prepare a menu customized to any pallette and dietary requirements - sure to delight and amaze.


DAY ONE

Veloute of Roasted Red Pepper Soup

Spinach Salad with Sliced Smoked Venison

Shrimp Baptiste
Sautéed Jumbo Prawns in Garlic Butter with a Celery and Pernod Sauce

Roast 1/2 Duck a L'Orange
Oven Roasted with Rosemary and Honey, draped in a rich Brandy and Orange Sauce

Stuffed Filet of Pork "De Noven"
Canadian Back Bacon and Swiss Cheese rolled in a Fillet of Pork accompanied by a creamy Wild Mushroom Sauce

Beef Medallions "Duo"
Two Beef Tenderloins flamed with Brandy and each with their own sauces of Mustard and Pepper

Chocolate-Raspberry Mousse Parfait


DAY TWO

Veloute of Roasted Red Pepper Soup

Spinach Salad with Sliced Smoked Venison

Shrimp Baptiste
Sautéed Jumbo Prawns in Garlic Butter with a Celery and Pernod Sauce

Roast 1/2 Duck a L'Orange
Oven Roasted with Rosemary and Honey, draped in a rich Brandy and Orange Sauce

Stuffed Filet of Pork "De Noven"
Canadian Back Bacon and Swiss Cheese rolled in a fillet of Pork accompanied by a creamy Wild Mushroom Sauce

Beef Medallions "Duo"
Two Beef Tenderloins flamed with Brandy and each with their own sauces of Mustard and Pepper

Chocolate-Raspberry Mousse Parfait


DAY THREE

Cream of Mushroom and Wild Rice Soup

Pepper Trio Salad

Filet of Halibut
Poached in white wine, served smothered in Herbed Tomato and Chopped Vegetable Sauce

Fettuccine "Celestine"
Jumbo Prawns, Scallops & Calamari sautéed in Parsley Butter mingled with Homemade Fettuccine and Garlic Mushrooms

Breast of Pheasant
Oven Roasted to perfection, draped with a Sour Cream and White Wine Sauce

New York Dijonais
Pan-fried New York stuffed with Pommery Mustard accompanied by a Red Wine Marrow Sauce

Cocoa Crêpes with Expresso Creme and Hazelnut Brittle