Brigadoon Restaurant

Warm brie bacon &mushroom salad

bacon mushrooms and green onions sauteed and placed over butter greens, drizzled with a balsamic reduction, topped with arugula and lettuce sprouts surrounded by herb croutons topped with creamy melted briedrizzled with strawberry vinaigrette. Wine merlot

Garden greens

A splendid mix of fresh butter lettuce leaves, topped with arugula and mini sprouts, green onion, served with tomato, cucumber, and your choice of our chef's interesting dressings

Caesar

Crisp romaine lettuce and freshly grated parmesan cheese, homemade bacon bits., tossed with our famous homemade creamy dressing grated parmesan cheese and herb crouton.Wine: oaked chardonnay

Shrimp and crab salad

cold poached jumbo shrimp and crab salad served with a honey soy dip, accompanied by avocado, fennel, straberry, lettuce greens and sprout salad with strawberry vinaigrette, served with garlic herb toast. Wine:chablis

Citrus chicken salad

Tender chicken breast seared with a grand marnier orange glaze, served over stilton, candied walnuts, apple and butter greens, and with honey maple herb vinaigrette, served with garlic toast. Wine:sauvignon blane

Homemade dressing

balsami, straberry, creamy garlic, spiced mango, french, herb maple, creamy blue cheese

Chicken sizzle

Chicken breast sliced and sauteed with julienned vegetables and lightly spiced mandarin sauce, served in a wonton basket with seasoned jasmine rice. Wine:Gewürztraminer

Crab croissant

blue crab meat salad layered with avocado mousse and lettuce, served on a fresh croissant with sweet potato chips or strawberry, butter greens, arugula salad sprinkled with spiced walnuts. Wine:sauvignon blane

Steak sandwich

tender steak strips, mushrooms, and onions sauteed with a green peppercorn sauce and topped with melted cheese, served on a fresh baguette with home cut french fries or sweet potato chips.wine: rioja

Rainbow frout filet

For a lighter meal, fresh filet of rainbow trout sauteed and served with a lemon caper sauce, chef salad and sweet potato chips.wine: riesling

Calves liver

The very best provini liver sauteed with onions, bacon, and sherry jus, served with mashed potatoes and fresh seasonal vegetables.wine:shiraz

Slow roasted ribs

our prize winning ribs, tender roasted baby bacak danish pork ribs with our homemade jamaican sauce, served with french fries and slaw. Wine:malbec

Mediterranean pasta

asorted sliced european sausage tossed with pasta and a roasted vegetable, tomato sauce topped with melted cheese. Wine:chianli

Seafood st jacques

shrimp and scallops sauteed in a seafood newburg sauce surrounded by mashed potatoes and topped with parmesan cheese and jumbo shrimp, served with jasmine rice.wine:pinot griogio

Chicken crepes

Tender sliced chicken and asparagus sauteed in a parmesan cream sauce, wrapped in paper thin crepes served with caesar or chef salad. Wine:dry riesling

Fish & chips

My father's old family recipe, beer battered haddock fillet, served with tartar sauce, slaw and handmade french fries. Wine british beer

Chicken & brie strudel

puff pastry rolled with roasted vegetables, brie cheese and grilled chicken, drizzled with a strawberry sauce, served with caesar salad and sweet potato chips. Wine :unoaked chardonnay

Beef and veal pie

Tender steaks chopped with onion and root vegetables, baked with short crust pastry, served with sherry jus, french fries or mashed potatoes and fresh vegetables.wine:petiti verdol

Italian chicken

cvtender chicken tournedo wrapped in prosciutto ham served over pappadella pasta tossed with ground chorizo sausage, roasted vegetable and spiced tomato basil sauce.wine:moscatel-gewurztraminer

Rack of lamb

new zealand rack of lamb, with an espresso crust and a red wine sauce, served with mashed potatoes and fresh vegetables. Wine:shiraz

Surf and jurf

six ounces of tender beef filet wrapped in bacon topped with onion fritter served with a four ounce lobster tail, garlic butter, sauteed mushrooms, potato of the day and seasonal vegetables.win:amarone

Duck breast

duck breast seared and served with an orange grand marnier sauce, potato of the day and fresh vegetables. Wine:oaked chardonnay

Fish of the day

for that lighter meal try our ever changing fish creation, ask your server for today's fish. Priced accodingly

Wild meat

ask your server for the chef's creation served with potato of the day and fresh vegetables. Priced accordingly

Veal scaloppini

Tender provimi veal scaloppini sauteed and served with a madeira wine sauce, potato of the day and fresh vegetables. Wine:pinot noir

Filet mignon

Six ounces of tender beef filet surrounded with bacon grilled and served with onion fritter, green peppercorn sauce and today's potatoes and fresh vegetables. Wine:ripasso

Rib eye steak

Ten ounces of tender rib of beef with a chili rub grilled and served with potato of the day and fresh vegetables. Wine: cabernet sauvignon

Lobster shirmp pasta

four ounce baked lobster tail with six garlic baked jumbo shrimp served over pappadella pasta tossed with a seafood newburg sauce.wine: pinot grigio

Chicken drambuie

chicken filled with brie and chicken mousse served with a rich drambuie cream sauce, potato of the day and fresh vegetables.wine:chablis

pork loin

the finest pork loin seared with herbs and sliced topped with a caramelized apple and cider sauce, served with the potato of the day and fresh vegetables.wine: merlot

Rainbow frout fillet

fresh pink trout fillets baked and served with a soy honey drizzle and topped with orange zest, fresh asparagus and jasmine rice cake.wine:oaked chardonnay

New york steak

canada's finest beef, charbroiled and served with sauteed mushrooms, potato of the day, fresh vegetables. Wine:red zinfandel

Lemon meringue pie

short crust pie chell filled with our own lart lemon filling topped with alomnd meringue and servedw tih fresh cream

Crème caramel

silky smooth creame caramel, baked with bailey's irish cream served with fresh cream

Chocolate glory

chocolate brownie bottom topped with layers of lindt white and milk chocolate mousse, topped with rum truffle and served with fresh cream

Ice cream pie

STARAberry, triple chunky chocolate and butterscotch ripple ice cream layered, topped with chocolate fudge topping, served with homemade caramel sauce and fresh cream

Berry bread pudding

traditional creamy bread pudding baked with assorted berries served warm with crème anglaise

Madeira frifle

layered meringue, madeira sprinkled, sponge, cake, fruit, crème anglaise, black currant and strawberry sauces, topped with fresh cream

Cheese platter

assorted canadian and european cheeses served with fresh fruit and homemade raisin melba toasts

Raspberry sorbet

For that light dessert, try our smoth, flavorful and seed free sorbet

Sticky toffee pudding pie

For the sweet tooth, brown sugar and date sponge cake baked in a pie shell served warm topped with sweet warm sticky toffee sauce

Banana strawberry phyllo

crisp phyllo pastry baked with pecan crumbs layered with crème brulee, topped with brandy flambeed bananas and strawberries

Cheesecake of the day

mark's famous cheesecakes, ask your server for the selection today served with fresh cream

Ice cream

French vanilla, butterscotch ripple, double chocolate chunk, strawberry

Shrimp tempura

four jumbo shirmp, dipped in a light coconut tempura batter, drizzled with a honey soy sauce. wine:chabits

Mushroom puffs

mini puff pastry, cups filled iwht port sauteed mushrooms, topped with melted cheese and served with a red wine reduction.wine:cabernel sauvignon

Crab cakes

Homemade blue claw crab cakes sauteed and served with brigadoon tomato salsa. wine:hoscatel-gewiirztraminer

Antipasto platter

An assortment of european meats, marinated olives, eggplant, peppers and a honey grainy mustard dip. A great appetizer to share with a friend and wine. Wine:chianli

Brigadoon st jacques

shirmp and scallops sauteed in a creamy seafood newburg sauce surrounded by mashed potatoes and topped with parmesan cheese and a jumbo shrimp. Wine: chablis

Scallops & bacon

six large plump sea scallops wrapped in bacon, broiled and served with a spicy seafoood sauce. Wine:pinot griqio

Bruschetta

Four pieces of french baguette brushed with garlic oil toasted and topped with finely diced spiced marinated vegetables, covered with melted cheese. Wine:sauvignon blane

Vegetable fritters

Julienne vegetables combined in a light tempura batter, served with a creamy sweet honey curry.. Wine:riesling

Escargot

Six large escargot and mushroom caps sauteed in garlic butter topped with silky melted cheese.Wine:rioja

Steamed mussels

Mussels steamed in whte wine, garlic, cream sauce topped with fresh parmesan and served with lemon.Wine:unoaked chardonnay

Shrimp cocktail

Four jumbo shrimp poached and served chilled served with a spicy cocktail sauce, fresh avocado and wonton crisp. Wine:moscatel-gewiirztraminer

Tomato brie pesto

smooth brie cheese baked with ripe tomato slices and a pesto sauce, served with four pieces of toasted herb garlic bread. Wine:chardonnay