ENTREES

Chicken Parmesan – grilled chicken breast, tomato sauce, linguini noodles baked with Parmesan

Stuffed Chicken Supreme – River's Edge goat cheese and spinach

Apple and Raisin Stuffed Ontario Pork Chop – Ontario pork stuffed with an apple and raisin chutney

Surf and Turf – 6oz Highland beef tenderloin, lobster tail

Roasted Rack of Lamb- with a mint jus

Braised Lamb Shanks Grilled Ostrich – White Rock Ostrich tenderloin, cherry and red wine glaze

Barbequed Quail - with spicy hoisin sauce

Salmon Tournedos – River's Edge goat cheese, baby spinach, red peppers rolled in a filet of salmon and baked

Duck roulade – mash potatoes, fresh herbs, Riverglen duck wrapped in bacon

Tilapia – pan fried fish, rich lemon cream sauce

Vegetarian Lasagna – layers of eggplant, zucchini and mushrooms baked with tomato sauce and mixed cheese

Linguini Puttanesca – tomatoes, black olives, capers, linguine noodles, basil tomato sauce

SIDES

Mushroom Risotto – Arborio rice, Portobello mushrooms, creamy Parmesan sauce

Grilled Asparagus

Seasonal Vegetables

Whipped Potatoes

Potatoes Dauphinoise – sliced potatoes baked in milk, cream and cheese

Frites – regular or sweet potato

Twice Baked Potatoes – baked potatoes scooped out and mixed with leeks, bacon and cheese, then baked again

Roasted Potatoes

Spaetzle – small egg noodle dumplings

Bistro Rice – red and white rice, marinated tomatoes and spinach