The Gates Restaurant

Snails

Pan seared and sauteed with roasted grape tomato, leek crisps, roasted shiitake mushroom, blue cheese aioli, and port demi glace

Ribs

Marinated and fried crispy then tossed with scallion, pink peppercorns, and citrus salt

Bruschetta

Grilled baguette topped with asparagus, roma tomato, kalamata olive, shallot, and basil

Squid

Herbed and flour crusted then served with chili lime tzatziki

Prawns

Pan seared with garlic and herbs then served with asparagus bruschetta

Beef or Tuna Tartare

Shaved rare and served with pickled onion, fried capers, sweet soy vinaigrette, and fried quail egg

Chef's Daily Soup Creations

Mushroom

With wild and tame, brown and wild rice

French Onion

With herbed croutons and gruyere

House

Baby lettuces, shaved fennel, sliced radish, cucumber, grape tomato, and a honey lavender vinaigrette

Tomato

Tomato trio with herbed vinaigrette, bocconcini, arugula, and a sunflower and hemp seed crumble

Tuna & Watermelon

Ahi tuna and texas watermelon in sweet soy vinaigrette with garlic chips, pickled daikon, and chorizo micro salad

Caesar

Romaine, creamy garlic dressing, herbed croutons, and padano parmesan

Beet

Roasted red and golden beets with candied orange vinaigrette, herbed chevre, arugula, and candied pecans

Portobello

Marinated and grilled with lettuce, tomato, roasted sweet pepper, and chipotle thousand island on a kaiser with your choice of side dish

Tuna Club

Sliced seared ahi tuna with tomato, lettuce, smoked bacon, and wasabi aioli on sourdough with pickled daikon and your choice of side dish

Salmon

House smoked and sliced thin, served open faced with cucumber, shaved red onion, and lemon caper aioli on pumpernickel with your choice of side dish

Chicken Livers

Lightly floured and sauteed with shallots, garlic, roasted tomato, and port jus; served alongside garlic grilled baguette

Burger

Ground bison, pickled onion, tomato, lettuce, bacon, forty creek barbecue sauce, fried quail egg, aged cheddar, and aioli on a kaiser roll with your choice of side dish

Omelette

Chef's daily omelette creation served with hash browns

Croque Monsieur

Ham, asparagus, Swiss, and grainy dijon on a croissant with your choice of side dish

Reuben

Corned beef, sauerkraut, Swiss, and thousand island on toasted pumpernickel with your choice of side dish

Flatbread

Seared and sliced prawns with asparagus bruschetta, padano parmesan, and truffled oil with your choice of side dish

Chicken

Roasted and sliced with bacon, tomato, lettuce, cucumber, and aioli wrapped into a large flour tortilla with your choice of side dish

Sliders

Shaved prime rib, forty creek barbecue sauce, shiitake, and Swiss then served with your choice of side dish

Catch

Our daily fresh catch of the day

Mushrooms

Sauteed wild and tame medley

Asparagus

Steamed with bearnaise

Prawns

Sauteed with garlic, tomatoes, herbs

Drinks

Coffee or Tea, Juice

Fresh Breads

Scones, and Croissants.

Traditional Breakfast Items

such as Bacon, Sausage, and Hash Browns.

Waffles

with Assorted Toppings, Strawberries, and Fresh Whipped Cream.

Gourmet Omelettes Made to Order

Carved Roast Beef

with Condiments and Sauces.

Daily Carvery Feature

Turkey, Ham, Leg of Lamb, etc.

Grilled Vegetables

with Balsamic Drizzle.

Our Signature Dark Chocolate Fountain

with Fresh Fruit.

Soup of the Day

Extensive Salad Bar

Relish Items, Pasta and Noodle Salads, etc.

Eggs Benedict

with Homemade Hollandaise.

Crepes Made to Order

with Hot and Cold Toppings.

Hot Entrée Items

such as Stirfries, Chicken, Fish, and Beef Selections.

Carved In House Smoked Salmon

Peel and Eat Shrimp and fresh PEI Mussels

Domestic and Imported Cheeses

Feature Hot Dessert

Apple Crisp, Berry Crumble, etc.

Assorted Breads and Butter

Smoked tomato bisque with goat cheese crème fraiche

Roasted chicken penne

with sun dried tomatoes, spinach, Kalamata olives and goat cheese cream

Ham and asparagus sandwich

with Gruyere cheese, tomato and grainy mustard on sourdough bread, served with Caesar salad

Carved slow roasted prime rib beef dip

with onions, on garlic baguette, natural pan juices and hand cut Yukon gold fries

Penne pasta

with grilled vegetables, artichokes, Portobello mushrooms, crumbled goat cheese in a roasted garlic tomato sauce

Drinks

Course #3: Coffee and Tea

Assorted Breads and Butter

Baby lettuce and spinach salad with sun dried cranberries, oranges, red peppers, goat cheese and a candied orange vinaigrette

Reuben sandwich

with corned beef, sauerkraut, Gruyere cheese and Thousand Island dressing on pumpernickel bread, served with Yukon gold fries

Exotic mushroom and asparagus risotto

with grilled vegetables and Padano parmesan cheese

Roasted lemon and rosemary grilled double breast of chicken

with wild rice pilaf and Chef 's medley of vegetables

Simply grilled Atlantic salmon

with a Meyer lemon and herb butter with wild rice pilaf and Chef 's medley of vegetables

Raspberry sorbet

with seasonal fruit and berry salad

Drinks

Course #3: Coffee and Tea

Assorted Breads and Butter

Broccoli and cheddar soup

Baby lettuce and spinach salad

with grapefruit and orange sections, red pepper curls and drizzled with a creamy honey poppy seed dressing

Grilled sterling silver New York strip steak

with Madagascar green peppercorn sauce served with garlic whipped potatoes and Chef 's medley of vegetables

Manitoba Arctic Char

crusted with pink peppercorns, topped with pea shoots, prosciutto, and shiitake mushroom salad and served with wild rice pilaf and Chef 's medley of vegetables

Grilled rosemary and lemon glazed chicken breast

served with wild rice pilaf and Chef 's medley of vegetables

Asian vegetable stir-fry

with cilantro basmati rice

Schmoo Torte

Angel food cake encrusted with pecans topped with caramel sauce

Drinks

Course #4 Coffee and Tea

Assorted Breads and Butter

Leek and potato soup

with pomme frites

Rosemary and lemon crusted Atlantic salmon

with roasted red pepper sauce, served with wild rice pilaf and Chef 's medley of vegetables

Spice rubbed grilled porkloin

with bourbon mustard jus, served with garlic whipped potatoes and Chef 's medley of vegetables

Fresh tarragon roasted chicken breast supreme

with truffled wild mushroom demi glace, served with garlic whipped potatoes and Chef 's medley of vegetables

Penne pasta

with grilled vegetables, artichokes, Portobello mushrooms, crumbled goat cheese in a roasted red pepper coulis

Raspberry sorbet

with whipped cream and fresh fruit and berry salad

Drinks

Course #4: Coffee or Tea

Assorted Breads and Butter

Baby lettuces

with mandarin oranges, fresh strawberries, toasted almonds with raspberry balsamic vinaigrette

Pan fried pickerel

with saffron and chardonnay butter sauce, served with wild rice pilaf and Chef 's medley of vegetables

Roast breast of chicken

stuffed with smoked cheddar and broccoli, with rosemary shallot jus, served with garlic whipped potatoes and Chef 's medley of vegetables

Slow roasted prime rib of beef

with natural pan jus, with Yorkshire pudding served with garlic whipped potatoes and Chef 's medley of vegetables

Exotic mushroom and asparagus risotto

with grilled vegetables and Padano parmesan cheese

Apple strudel

with vanilla bean ice cream and bourbon caramel sauce

Drink

Course #4: Coffee or Tea

Assorted Breads and Butter

Maple roasted butternut squash soup with goat cheese crème

Baby lettuce

with sun dried cranberries, red peppers, shaved carrots, candied pecans and creamy chive dressing

Pan fried Arctic Char

with orange rosemary beurre blanc, served with wild rice pilaf and Chef 's medley of vegetables

Slow roasted prime rib of beef

with natural pan jus, served with garlic whipped potatoes and Chef 's medley of vegetables

Portobello mushroom "Wellington"

goat cheese and spinach baked in puff pastry with a roasted red pepper coulis

Feta, spinach and artichoke

stuffed breast of chicken with roasted red pepper jus, served with garlic whipped potatoes and Chef's medley of vegetables

Grilled sterling silver New York strip steak

topped with peppercorn jus, served with garlic whipped potatoes and Chef 's medley of vegetables

Lemon Raspberry Torte

with strawberry and whipped cream

Drinks

Course #4: Coffee or Tea

Fresh Breads

Scones, and Croissants.

Soup of the Day

Traditional Breakfast Items

such as Bacon, Sausage, and Hash Browns.

Extensive Salad Bar

Relish Items, Pasta and Noodle Salads, etc.

Waffles

with Assorted Toppings, Strawberries, and Fresh Whipped Cream.

Eggs Benedict

with Homemade Hollandaise.

Gourmet Omelettes Made to Order

Crepes Made to Order

with Hot and Cold Toppings.

Carved Roast Beef

with Condiments and Sauces.

Hot Entrée Items

such as Stirfries, Chicken, Fish, and Beef Selections.

Daily Carvery Feature

Turkey, Ham, Leg of Lamb, etc.

Carved In House Smoked Salmon

Peel and Eat Shrimp and fresh PEI Mussels

Grilled Vegetables

with Balsamic Drizzle.

Domestic and Imported Cheeses

Our Signature Dark Chocolate Fountain

with Fresh Fruit.

Feature Hot Dessert

Apple Crisp, Berry Crumble, etc.