Dinner Set Menu
Fish & Crustaceans
At Your Tableside
Escargots "En Croute"
French escargots sautéed in garlic butter with mushrooms and brandy. Baked with cheese
and a pastry cap.
Jumbo Shrimp Cocktail
The original recipe with five large black tiger-eye shrimp.
Served with traditional cocktail sauce.
Michael’s Crab and Smoked Scallop Cakes
Panko-crusted blue crab and house-cured bay
scallop patties pan-seared and served with
House Cured Atlantic Smoked Salmon
Our own smoked salmon with red onion, toasted pumpernickel, lemon, and dill sour cream.
Thai Spring Rolls
Three crispy spring rolls filled with a plump mixture of jumbo shrimp, house-smoked chicken, and fresh vegetables deep-fried and served with sweet and savory dipping sauces.
(Additional Spring Rolls - 3.00 each)
Plump juicy gulf oysters, baked with mushroom,
baby spinach, and red onion in Pernod-scented
fresh cream sauce.
Served au gratin
Wedges of Danish camembert lightly coated with almond breading, deep-fried and served with raspberry puree, orange segments, and Digon mustard.
Steamed Mussels "Meuniere"
Cultivated mussels steamed in white wine, fresh basil, garlic, and butter.
An authentic Cajun dish of shrimp lightly coated
in cayenne batter, deep-fried and served with
sherry wine sauce.
Calamari "Della Nonna"
Thin rings of freshly cut calamari lightly dusted in
our own seasoned flour, deep fried and served
with cocktail sauce and sour cream.
Soup du Jour
This market delight is prepared daily and ranges from garden fresh vegetables to ripened fruits.
Wild Mushroom Bisque
A medley of exotic mushrooms simmered in duck stock and cream with fresh tarragon, brandy, and leeks.
French Onion Soup "Au Gratin"
Sweet Spanish onion simmered with beef stock, sherry, and fine herbs. Served au gratin.
SPECIAL GARDEN SALADS
Market Tossed Salad
Prepared with seasonal and unique ingredients.
Served au naturel with your choice of dressing.
Chevre and Spinach Salad
Panko-crusted goat cheese presented on baby spinach with candied pecans, sundried cranberry, orange segments, and maple balsamic vinaigrette. Served with grilled focaccia
Caesar Salad (For Two)
Michael's renowned Caesar salad prepared
for you at your table.
(for two) 22.99
Michael's House Salad
Fresh organic greens tossed with smoked chicken, bacon, Feta cheese, tomato, red onion, and hard-cooked egg. Served with house dressing.
Insalata Alla Caprese
Fresh sliced seasonal tomatoes, Bocconcini cheese, and fresh basil leaves drizzled with extra virgin olive oil, balsamic vinegar, sea salt, and fresh ground pepper. Served with grilled focaccia.
Ontario Pork Tenderloin "Waldorf"
Canadian pork tenderloin lightly breaded and
pan-seared. Finished with maple walnut butter and apple sultana chutney.
Escalope of Veal "Oscar"
Milk-fed veal cutlets sautéed topped with asparagus and black tiger shrimp. Baked with Hollandaise sauce.
Chicken "Bouquet Garni"
Breast of chicken rubbed with lemon and fresh herbs, grilled and finished with a white wine butter sauce.
"The" Rack of Lamb
A complete rack of lamb roasted with fresh mint
and finished with demi-glace and port wine.
This is a house specialty.
(FULL RACK) Market Price
Brome Lake Duckling "Au Poivre"
One-half boneless duckling, crisply roasted and finished with a Madiera gourmet peppercorn, demi-glace sauce.
Veal "Osso Buco"
A classic Milanese dish of veal shank braised with white wine, veal stock, onions, tomatoes, and garlic.
Served on a bed of fennel, roasted red pepper risotto and garnished with traditional Gremolata.
Plump breast of Ontario chicken stuffed with asparagus, Asiago cheese, and fresh basil. Served
with a pimento cream sauce.
Penne Alla Patrizio
An Italian gathering of plump chicken breast, spinach, plum tomato and Bocconcini cheese mastered together with fine herbs, garlic, and fresh cream.
Tossed with penne noodles
Spaghettini "Terrae Mare"
Tender tips of Alberta beef and jumbo black-tiger shrimp sautéed in olive oil, white wine, and fresh basil leaves with diced plum tomatoes. Tossed with noodles and freshly grated Parmesan.
Linguine "Fruits de Mer"
Black tiger shrimp, Canadian sea scallops, calamari, fresh fish, and mussels sautéed with vegetables in olive oil then tossed with linguine noodles and roasted red pepper coulis or saffron cream sauce.
Vegetarian Pasta "Primavera"
Fresh seasonal vegetables sautéed in olive oil with fresh herbs, white wine, and Parmesan. Tossed with fettucine noodles and finished with cream or tomato sauce.
MICHAEL'S HOUSE STEAKS
Prime Rib of Beef
Our "AAA" Canadian beef is well aged, slow roasted to seal in the natural juices for the ultimate in taste perfection. Served au jus.
Captain's Cut 29.99 - First Mate's Cut 26.99
Freshly cut New York strip loin steak grilled to your liking. Finished with Maitre d'Hotel butter.
8oz. 26.99 - 10oz. 29.99
Traditional "Filet Mignon"
Fresh Canadian "AAA" charbroiled filet served with Maitre d'Hotel butter and whole fried mushrooms.
Grilled "Rib Eye"
10oz. "AAA" Canadian Red Brand
rib eye of beef, well seasoned. Served with
Maitre d'Hotel butter.
Surf & Turf
Add a rock lobster tail to our steaks.
FISH AND CRUSTACEANS
II Piatto Del Pescatore
Our fresh catch is prepared daily. An everchanging choice of local and exotic seafood.
Fresh Atlantic Salmon "Savoy"
Steamed fillet of Atlantic salmon served with a lemon and shrimp butter medallion and Hollandaise sauce.
A Valencian classic. Metzger's chorizo sausage, duck confit, shrimp, musssels, scallops and fresh cut vegetables, baked with rice in saffron broth.
Canadian Sea Scallops "Carbonara"
Large sea scallops sautéed in butter and white wine with crispy pancetta, garlic and leek. Finished with cream and Parmesan then baked in a
grilled portabello mushroom cap.
Fresh West Coast halibut steak seasoned with white wine, fresh herbs, and olive oil. Finished with caper, lemon beurre noisette.
Colossal black tiger shrimp, stuffed with crab, wrapped with pancetta. Baked and served with anise scented
risotto cake. Finished with pernod beaure blanc drizzle.
AT YOUR TABLESIDE
Brome Lake Duckling A L'Orange
A split, deboned, crisply roasted duckling served with Valencia orange sauce. Flambéed with orange liqueur.
Tenderloin of beef cooked to your preference with shallots, mushrooms, and red wine.
Flambéed with brandy and fresh cream
Chateaubriand "Bouquetiere" (For Two)
Canadian beef tenderloin served in the grand traditional manner, enhanced with a medley of fresh vegetables and Béarnaise sauce.
(for two) 69.99
Pepper Steak "Dorchester"
A striploin steak sautéed with four peppercorn
varieties flamed with brandy demi-glace.
Finished with fresh cream.
Whole Dover Sole "Meuniere"
English Dover sole pan-fried with butter, white wine, freshly squeezed lemon, delicately filleted at your table.
SPECIAL FLAMBEED DESSERTS
Prepared at your table by your Captain
Cherries Jubilee (For Two)
The traditional recipe including pitted
black bing cherries.
(for two) 24.99
Strawberries Alla "Marco"(For Two)
Fresh strawberries sautéed in brown cane sugar, brandy, orange liqueur, strawberry liqueur, Amaretto and served on strawberry ice cream. Topped with whipped cream and sponge cake
(for two) 24.99
Donatello Romantico (For Two)
Peaches and bananas sautéed with brown cane sugar, brandy, Amaretto, apricot brandy, orange liqueur and served on ice cream
(for two) 24.99
Lemon, raspberry, or pistachio flavours served
with tradional garnishes.
The true Italian ice cream lightly coated in cocoa crystals and served on cream and a
chocolate syrup web.
French vanilla custard baked, and then
glazed with sugar.
A traditional favourite and original recipe -
a true Italian delight!
Select from a delicious dessert display, prepared daily.
We are proud to support local Ontario producers