The Octagon Restaurant

LOBSTER BISQUE

Pieces of fresh lobster in a rich, creamy, tomato broth.

CLAM CHOWDER

GREEK SALAD

Romaine lettuce with olives, tomatoes,
onions and feta cheese tossed with our
own olive oil and garlic dressing

CAPRESE SALAD

Buffalo mozzarella & field tomatoes in
balsamic vinaigrettes, garnish with
heirloom tomatoes, fresh basil & black olives.

ESCARGOTS

BLACK TIGER SHRIMPS SAUTE

Sautéed in garlic butter and white wine.

BACON WRAPPED SCALLOPS

Four large scallops from Nova Scotia, broiled
and wrapped in crispy bacon.
Market

SHRIMP COCKTAIL

Served on iceberg lettuce with our own cocktail sauce.

GLAZED FRENCH ONION SOUP

Our famous onion soup liberally glazed with melted Parmesan and mozzarella cheese.

HOUSE SALAD

Selected greens with balsamic dressing.

TOMATO SALAD

Ripe field tomatoes with balsamic vinegar,
Spanish onions, virgin olive oil, and choice of
blue cheese dressing or Asiago cheese.

BBQ RIBS STARTER

Half a rack of charcoal broiled back ribs smothered
in our own BBQ sauce.

SMOKED ATLANTIC SALMON

OYSTERS ROCKEFELLER

Six East Coast oysters topped with spinach and bacon,
glazed with a warm sauce of aged cheddar, Asiago and Parmesan cheese.

NEW ORLEANS CRAB CAKES

Two home made crab patties in Panko, served with garlic aioli.

CAESAR SALAD

Prepared at your table for a minimum of two guests.

FILET MIGNON

PEPPERCORN STEAK

PORTERHOUSE

A classic cut combines the New York strip flavour
and the tenderness of the filet mignon.

BROILED LAMB CHOPS FROM WASHINGTON STATE

Served with mushrooms.

MARINATED CHICKEN BREAST

Fresh broiled double breast of chicken seasoned with herbs.

VEAL OSCAR

Provimi veal topped with crab meat,
asparagus tips and hollandaise sauce.

STEAK NEPTUNE

Broiled filet mignon served with crab meat,
topped with asparagus tips and hollandaise sauce.

NEW YORK STRIP STEAK

RIB EYE

BARBECUED BACK RIBS

Baby back ribs served with our BBQ sauce.

ROAST PRIME RIB OF BEEF AU JUS

USDA prime rib prepared to your
liking with our own au jus.

FILET OF SOLE MEUNIERE OR ALMONDINE

Meuniere: butter, lemon, parsley.
Almondine: roasted sliced almonds

CHARBROILED VEAL STRIP

Provimi veal served with cream mushroom sauce and asparagus.

CHICKEN “BON RIVER”

Chicken breast sauteed in white brandy
cream sauce, garnished with veal julienne,
artichokes, prosciutto and peppercorns.

CHATEAUBRIAND FOR TWO

centre cut tenderloin sliced at your table,
served with vegetables.

CHICKEN NEPTUNE

Breast of chicken topped with crab meat,
asparagus tips and hollandaise sauce.

LOBSTER TAILS

broiled lobster tails served with rice and drawn garlic butter.

SEAFOOD PLATTER FOR TWO

Shrimps, Scallops, Alaska king crab legs and fresh live lobster.

SINGLE LOBSTER TAIL

tail erved with melted garlic butter.

MERMAID PLATE

Combining a filet mignon steak, broild shrimps
with Alaska king crab legs and scallops, served
with drawn garlic butter and rice.

LIVE LOBSTER

A two pound East Coast lobster,
steamed or broiled with melted garlic butter.

BROILED JUMBO BLACK TIGER SHRIMPS

Served with rice and drawn garlic butter.

BROILED SCALLOPS

Enhanced with garlic butter sauce, served with rice.

BAKED ALASKA KING CRAB LEGS

One and a half pounds of crab legs
served with melted garlic butter.

STEAK AND LOBSTER

8 oz. New York steak with 9 oz. lobster tail
served with rice and drawn garlic butter.

CHICKEN PARMESAN

Panko crusted, served with seasonal vegetables.

GRILLED FILET OF SALMON

served with seasonal vegetables.

FILET MIGNON

served with seasonal vegetables.

NEW YORK STRIP

strip steak served with seasonal vegetables.

CHILEAN SEA BASS

served with seasonal vegetables.

TARTUFO

With a truffle center.

WARM CHOCOLATE CAKE

Intense warm chocolate cake with a moist center.

CRÈME BRULÉE

Soft and creamy vanilla custard with
a glazed sugar topping.

FRESH STRAWBERRIES (when in season)

Served with a Grand Marnier cream sauce.
Seasonal Price

CHOCOLATE MOUSSE

Belgian chocolate mousse topped with
a luscious dart ganache.

PECAN PIE

Sweet and thick pecan filling set in a flaky buttery crust.

TIRAMISU

Espresso infused ladyfingers layered with mascarpone mousse, finished with a dusting of cocoa.

COCONUT CREAM PIE

Fashion coconut custard topped with
cream and chocolate curls.

BALSAMIC VINAIGRETTE SALAD

MARINATED CHICKEN BREAST

8OZ NEW YORK STRIP STEAK

BROILED FILET OF SALMON

PRIME RIB OF BEEF

CRÈME BRÛLÉE

NEW YORK CHEESE CAKE

PECAN PIE

ICE CREAM

Chocolate, Vanilla, Spumoni, Orange Sherbet

TIRAMISU