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| The Shuswap chefs : where friends meet! | |
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| Wine Beer and more click here Lunch menu | |
| to Start: | |
| Caramelized Jumbo Scallop nestled upon lemon greens with a wild mushroom and bacon butter sauce | 13.- |
| Potato Gnocchi simmered with a blue cheese cream sauce, laced with local port wine reduction | 11.- |
| Mixed spring greens with maple dressing, candied pecans, raspberry puree and creamy Cambozola | 11.- |
| Portabella Mushroom stuffed with roasted goat cheese and walnuts, garnished with mixed greens and basil oil garnish. | 13.- |
| Grain Fed Beef Carpaccio laced with white truffle oil, Dijon aioli, shaved parmesan and capers | 14.- |
| Crab Stuffed Risotto cakes, garnished with Cambozola cheese, fresh mango and port wine reduction. | 13.- |
| Truffle honey glazed Duck Leg Confit salad with balsamic apple and grainy Dijon | 14.- |
| Oven roasted garlic with Cambozola cheese melted on homemade bread, complimented with balsamic apples and maple roasted butternut squash. | 11.- |
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| Main events: | |
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All meals are served with: mashed
potatoes and vegetables (with the exception of the Elk which is served with candied beet risotto) |
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| Shuswap Chef style Shepherd's Pie with a base of beef Tenderloin braised in Crannog's Back hand of God organic beer | 23.- |
| Braised Lamb Shank with mashed potatoes ,demi glace and onion cream sauce | 29.- |
| Mushroom Dusted Tuscan Style Chicken Supreme with foie gras pistachio butter sauce. | 26.- |
| Peppered Beef Tenderloin garnished with lemon truffle oil scented greens, shaved Parmesan and red wine demi glaze | 30.- |
| Pan Roasted Elk with candied beet risotto, crumbled blue cheese and a wine jelly demi glaze | 29.- |
| Herb Marinated Pork Tenderloin in balsamic apple Dijon with blue cheese gnocchi and apple slaw | 26.- |
| Pan roasted Ling Cod nestled on creamy mashed potatoes surrounded by Hickory Smoked Chicken Cassoulet | 25.- |
| Duck Breast on fruit cake stuffing with tart apple chutney and Dijon aioli | 27.- |
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| To End: | |
| Chefs choice crème Brulee | 7.- |
| Balsamic apple tart with vanilla ice cream | 7.- |
| Italian semi freddo with fresh raspberry coulis | 7.- |
| Belgian Chocolate mousse | 7.- |
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 240B Shuswap St SE, Salmon Arm, BC V1E 4H7 (250) 832-5019 Open Wednesday to Sunday closed on Monday and Tuesday |
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Reservations recommended. |
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