On The Green Bistro At The Rocky Crest Golf Club - Meniu complet

Blend of 1 oz Brandy ½ oz Kahlua, finished with a sugar rim, whipped cream and a cherry

Blend of 1 oz Irish Whiskey ½ oz Irish Mist, finished with a sugar rim, whipped cream and a cherry

Blend of 1 oz Grand Marnier ½ oz Amaretto, finished with Orange pekoe tea

Pan-seared chicken breast deglazed with Marsala wine, wild mushrooms and figs, served with garlic mashed potatoes and grilled vegetables

Blend of 1oz Crème De Cocao, ½ oz Baileys, hot chocolate topped with whipped cream and a cherry

Broiled salmon filet, beet infused couscous, vanilla parsnip puree, grilled asparagus

Seaweed salad, togarashi aioli, soy sauce

House-smoked chicken breast, wild mushrooms, roasted garlic and truffle oil, topped with fresh Parmesan cheese

16oz-bone in

Pan-fried Pickerelserved with roasted new potatoes, seasonal vegetables, finished with fresh dill caper butter and a lemon wedge

Pan-roasted tenderloin placed on baked puff pastry with sautéed mushrooms and spinach, served aside garlic smashed potatoes finished with a Marsala reduction

Classic Muskoka maple custard, burnt sugar with a chocolate biscotti

crusted striploin

Jumbo black tiger shrimp served with our house-whiskey cocktail sauce and lemon

Available in 12oz, 52oz

Yes it is! Deep fried butter tart topped with maple walnut ice cream

Blend of ½ oz Baileys, ½ oz Kahlua, ½ oz Grand Marnier,finished with a sugar rim, whipped cream and a cherry

Buffalo mozzarella cheese, Tomato carpaccio, olive oil, Balsamic vinegar reduction

Blend of 1 oz Kahlua, ½ oz Grand Marnier, finished with a sugar rim, whipped cream and a cherry

Slow braised legumes, peppers, tomatoes, Yukon gold potatoes, celery and onion seasoned with fresh garlic, cumin and cilantro, served with steamed basmati rice and grilled naan

Red Argentinian shrimp, asparagus, green peas, saffron threads

7oz beef tenderloin steak topped with Roquefort cheese and crunchy leeks, served aside garlic smashed potatoes with peppercorn sauce and grilled asparagus

Beef tenderloin tips simmered in a decadent peppercorn sauce, served over penne noodles

Locally sourced hand-picked assorted field greens, grape tomatoes and shaved apple with sun-dried cranberries, candied walnuts and white balsamic vinaigrette

Crisp Romaine lettuce, double smoked bacon, fresh Parmesan cheese with balsamic toast points, Caesar dressing

On the Rocks with ½ oz Amaretto, ¼ oz Polar Ice Vodka and ¼ oz Kahlua

Cuban lobster tail duo split and slow baked, served with roasted new potatoes and grilled vegetables, finished with roasted garlic and lime butter

Baked in our special garlic butter and gratinated with gruyere cheese, served with toasted baguette

Vanilla cheesecake topped with carrot cake chunks and caramel

Deep fried crispy pastry, sprinkled with cinnamon and sugar

Layer of luscious chocolate cake. Topped with smooth white chocolate truffle mousse. Finished off with silky dark chocolate ganache glaze

Cinnamon apples and spice tart served warm with butterscotch sauce