|
|
Our Dinner Menu
LES HORS D'OEUVRES
Cold
- Jumbo Shrimp Cocktail Royal - WIth the traditional sauce.
- Smoked Nova Scotia Salmon - With garnish.
- Fresh Oysters in Season - With cocktail sauce.
- Scandanavian Herring - With sour cream.
Hot
- Sauteed Shrimps Poseidon- With garlic butter, feta cheese and flambeed with Ouzo.
- Oysters Rockefeller - Baked with Hollandaise sauce.
- Escargot Bourguignonne
- Blue Mermaid Calamari - With Vermouth sauce.
LES POTAGES
- Blue Mermaid Seafood Chowder - New England style.
- French Onion Soup - Baked au gratin.
- Lobster Bisque - Canadian lobster soup flavoured with Armagnac.
LES SALADES
- Greek Salad - Feta Cheese, black olives and greens of the field.
- Caesar Salad (Serves Two) - Romaine lettuce and aromatic herbs.
- House Chef's Salad - Lettuce, seasonal greens and Balsamic dressing.
SIDE ORDERS
- Sautéed Fresh Mushrooms
- Asparagus Hollandaise
- Garlic Bread with Cheese
LES ENTREES
All dinners served with House garlic bread, relish tray, daily vegetables and potatoes.
From The Sea
- The Catch of the Day - The freshest fish available today. Ask your server.
- Fresh Atlantic Salmon - Perfectly Poached in white wine and served with Hollandaise sauce.
- The Dover Sole - With your choice of Meuniere or Almandine.
- Chilean Sea Bass - With Meuniere sauce.
- Blue Mermaid Dainties (Scampies) - A real delicacy from the deep sea served with herb butter.
- Blue Mermaid Tiger Shrimp - Jumbo shrimp broiled in garlic butter, herbs and Cognac.
- Double Lobster Tails - With melted butter.
- The Centennial Platter- For seafood lovers, a treasure of shellfish broiled to perfection.
- Alaska King Crab Legs - Crab legs are split, broken and served with melted butter.
- Live New Brunswick Lobster - With melted butter.
From The Land
- Surf and Turf Manor - A superb combination of lobster tail and filet mignon.
- Filet Dianne - Prime filet steak cooked with onions, mushrooms and flamed in Brandy and red wine.
- Filet Mignon - With Bernaise sauce.
- Peppercorn Sirloin Steak - Prime sirloin topped with mushroom peppercorn sauce.
- New York Sirloin Steak - Traditional prime sirloin steak with herb butter.
- 24oz. Rib Steak - Charbrolied to your liking.
- Roast Rack of Lamb - With mint sauce.
- Veal Francais - Thin slices of veal sautéed in herb butter, lemon and wine sauce.
- Stuffed Breast of Chicken - With mushroom wine sauce.
- Chateaubriand (Serves Two) - A double centre cut of filet steak carved at your table and served with a bouquet of fresh vegetables and Bernaise sauce.
LES DESSERTS
| Cognac, Eaux De-Vie |
|
Calvados Boulard
Courvosier V.S.O.P.
Henessy V.S.O.P.
Remy Martin V.S.O.P.
Grand Marnier Cuvee Du Centenaire |
Armagnac Sempe
Bas Armagnac 1982
Henessy X.O.
Remy X.O.
Courvosier X.O. |
| |
|
| Beverages |
Liquor Coffee |
Coffee
Tea, Milk
Espresso
Cappucino |
Blue Mermaid
Spanish or Irish
B52
Monte Cristo |
| |
|
| Dessert Wines |
|
Inniskillin (Canada)
Samos (Greece) |
|
- Cherry Jubilee (for two or more) - Prepared table side and served over ice cream
- Chocolate Mousse Cake - Served with dark rum
- Spumoni Ice Cream - Italian Ice Cream
- Fresh Strawberries (in season) - Served over ice cream with Grand Marnier
- Creme Brulee Cheese Cake - Topped with cherry sauce
- Vanilla Ice Cream - With crème de menthe
- Butter Pecan Pie - A la mode
- Tiramisu Cake - An excellent choice
- Baked Alaska (serves two) - Sponge cake, variety of ice cream, meringue, flambéed table side
Menus subject to change
|
|
We Are Open Monday to Saturday for Dinner.
And Monday to Friday for Lunches.
Reservations Please
(905) 684-7465 (905) 684-7466
10 Market Square
Opposite City Hall Downtown St. Catharines
Closed Sunday
|
| |
|
