Victorian Mansion Dinner Menu
Breakfast | Lunch
| James Harris Lounge
Dinner (Monday
to Saturday) 5:00 p.m. to 9:00 p.m.
Dinner (Sunday) 4:30 p.m. to 8:00 p.m.
Soups | Appetizers | Salads | Entrées | Certified Angus Beef | Chefs' Choice Menu
Soups
- Victorian Ingersoll Cheddar and Upper Canada Ale Soup
-
with sweet peppers; The Inn’s Favourite
$ 7.00 - Roasted Garlic and Butternut Squash Bisque
-
Garnished with salsa fresca
$ 7.00 - Parisian Onion Soup
-
under gratin of French bread and gruyeré cheese
$ 7.00
Appetizers
- Sesame Key West Gulf Prawn Tempura
-
Japanese cucumber salad; cilantro-mint vinaigrette
$ 14.00 - Escargot Cassoulet “En Croute”
-
Braised root vegetables, garlic, herbs, pernod & cream, encased in a pastry crust
$ 9.00 - Pan-Seared Green Thai Curry Diver Scallops
-
Roasted sweet corn and wild rice pancake; apple-scallion cream
$ 10.00 - Anjou Pear, Prosciutto & Gorgonzola Pissaladiere Tart
-
Arugula lettuce, caramelized macadamia nuts & fig balsamic syrup
$ 9.00 - Retro 70's Martini Shrimp Cocktail
-
Chilled poached gulf shrimp; vodka spiked horseradish marinara sauce
$ 12.00
Salads
- Elm Hurst Manor Greens
-
Micro-organic mixed lettuce greens, seedlings, market vegetables with a honey-cider vinaigrette
$ 7.00 - Caesar Salad
-
Romaine hearts accented with cured, smoked bacon and parmigiano-reggiano
$ 8.00
Entrées
All entrées are served accordingly with fresh seasonal vegetables and potatoes, freshly baked multi-grain bread, whipped butter and herb cream cheese
- Skillet Roast Chicken Breast Fromage
-
Filled with roast yellow & red bell peppers, mascarpone cheese, served with a wild mushroom risotto & salsa verde
$ 22.00 - Cajun Salmon Supreme
-
Vanilla & maple glazed, served with stir-fried wild rice, apples, sun dried cherries & toasted pecans
$ 24.00 - Pan Seared Veal Tenderloin Medallions
-
Forked truffle scented celery root puree, wilted spinach, sautáed cremini mushrooms; gorgonzola cream sauce
$ 31.00 - Pistachio-Mustard Crusted Roast Rack of Lamb
Boulangére fingerling potatoes & puy lentils; fig & madeira chutney
$ 34.00- Pan-Roast Pork Tenderloin “au Poivre”
With blackberry BBQ sauce, southern vegetable succotash; tropical fruit-basmati rice
$ 24.00- Roast Mediterranean Vegetable & Goats Cheese Strudel
Wrapped in fillo pastry served on wilted baby spinach, pinenuts and rustic Italian tomato ragout
$ 19.00- Prawn & Sea Scallop Whole Linguini “Marinara”
Lemon, basil gremolata & parmigiano-reggiano
$ 23.00
- The Elm Hurst Nightly Feature
-
Each day the chef prepares a very special entrée for your enjoyment. Please ask your server about today's inspiration
Market Price
Certified Angus Beef
- Elm Hurst Prime Rib
Tender and juicy prime rib of beef with yorkshire pudding, creamy horseradish and natural jus
$ 28.00 ~ size up at $3.00 per oz.- Filet Mignon
Grilled filet of beef, Stilton butter, onion marmalade, celeriac-fontina roesti; port wine sauce
$ 36.00- Grilled New York Steak
Sautéed thyme & garlic king mushrooms, green thai curry fingerling potato, whole-grain mustard sauce
$ 33.00- Add a side dish (with any main course)
- Baked Caribbean Lobster Tail, drawn butter ~ Market price
- Sautéed Garlic Shrimp Quartet ~ $ 8.00
- Medley of Sautëed Mushrooms ~ $ 6.00
Chefs' Choice Menu
- Appetizers
Roasted Garlic and Butternut Squash Bisque Garnished with salsa fresca
or
Caesar Salad Romain hearts accented with cured, smoked bacon and parmigiano-reggiano
or
Caprese Salad Vine-ripened tomatoes, bocconcini cheese & red onion salad with basil-balsamic viniagrette- Entrées
Skillet Roast Chicken Breast Fromage Filled with roast yellow & red bell peppers, mascarpone cheese, served with a wild mushroom risotto & salsa verde
or
Pan-Roast Pork Tenderloin “au Poivre” With blackberry BBQ sauce, southern vegetable succotash; tropical fruit-basmati rice or
Elm Hurst Prime Rib Tender and juicy prime rib of beef with yorkshire pudding, creamy horseradish and natural jus
or
Cajun Salmon Supreme Vanilla & maple glazed served with stir-fried wild rice, apples, sun dried cherries & toasted pecans Selection of Delictable Sweets
$35 per person
Applicable Taxes Are Not Included.
Executive Chef: Michael Davies
Dining Room Manager: Debra Jibb