Evergreen Signature Tomato Soup
accented with a basil pesto cream, basil oil and Valbella double smoked bacon
Lyonnaise Style Baked Onion Soup
Evergreen version of a classic bistro favorite
sweet caramelized onions in a rich beef broth, scented with thyme and port baked with imported Gruyere cheese
Tempura Crab Roll
spicy snow crab meat roll with avocado and cucumber
fried in a crisp tempura batter accompanied with
pickled ginger, soy and wasabi
St Mary's River Canadian Smoked Salmon
The finest cold smoked Canadian salmon from Nova Scotia
accompanied with a horseradish cream, shallots and capers
Escargots à la Bourguignonne
traditional burgundy style imported french escargot, baked in their shells with classic herb and garlic butter
East Coast Lobster Ravioli
sweet east coast lobster ravioli accented with an orange scented
shellfish butter sauce, finished with a mascarpone cognac cream
Crispy Lemon Pepper Calamari
Accompanied with a traditional Greek salad of
red onions, cucumber, tomatoes, black olives and feta cheese
Panko Crusted Goat Cheese Salad
goat cheese fried in crispy panko crumbs served on a bed of butter leaf lettuce tossed with a hazelnut oil vinaigrette, orange segments and walnuts
Traditional Caesar Salad
Laced with our special caesar vinaigrette, fire roasted garlic
focaccia croutons and Grana Padano
Tender Butter Leaf Salad
Accompanied with tomatoes and cucumber
choice of signature Swiss dressing or balsamic vinaigrette
Enhance your salad with
center cut Filet of Beef
New York Steak
Classic Rib Eye
Select cuts are served with baby roast potatoes, seasonal vegetables
and your choice ofbrandy peppercorn sauce, black truffle butter or classic béarnaise
Lobster Tail
Three Tiger prawns
Classic Steak Diane
classic preparation of 6oz beef tenderloin, pan seared
and finished with a sauce of cognac, mushrooms, mustard and cream accompanied
with whipped potato and seasonal vegetables
Evergreen Signature Steak and Shrimp Salad
Tender butter leaf lettuce enhanced with a light vinaigrette with
avocado, tomatoes, cucumber and feta cheese
accompanied with a 6oz new york steak and three grilled prawns
Canadian Elk Medallions
pan seared and enhanced with a port wine and cherry sauce
accompanied with a stilton butter and seasonal vegetables
Pan Seared Filet of Canadian Arctic Char
presented on buttered cabbage with valbella double smoked bacon
and whipped potatoes paired with a chardonnay cream
Braised Alberta Bison Shortribs Bourguignon
bison shortribs, slow cooked in pinot noir and presented
in the classic burgundy style with pearl onions, mushrooms and bacon
Pan Roasted Supreme of Corn Fed Chicken Breast
with a chanterelle and porcini mushroom sauce
scented with truffles and white truffle oil
Spaghetti Carbonara
valbella double smoked bacon, pancetta and shallots in a light cream sauce with white wine, garlic and grana padano cheese
Fettuccine and Shellfish Provencal
shrimp and lobster presented on fettuccine in the classic provencal style tossed in tomatoes, garlic and basil with extra virgin olive oil
Royal Canadian Lodge Burger
8oz AAA Canadian Angus Beef on a sesame seed Kaiser roll
with Valbella bacon and cheddar cheese
Center Cut New York Steak Sandwich
hand cut 6oz Alberta Striploin on a toasted baguette
with crispy onions and our Café de Paris butter
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