The main event
- Asian steak and noddle salas Korean style bbq'd flank steak on a bed of rice vermicelli, fresh veggies, peanuts tossed in a sweet and sour chilli dressing
- Pomegranate-glazed supreme of chicken Baked with a filling of goat cheese, sun-dried tomato, roast garlic and cilantro, served with yam-rosemary mash
- Vegetable-mango curry spiced strudel Zucchini, greens beans, chick peas, mango, red peppers baked in puff pastry. Served with Jasmine rice coconut peanut satay sauce and banana-raison raita
- Mo'rockin molasses lamb curry House specialty dince Day-One, slow-oven-roasted leg of lamb in a aromatic tomato based curry. Served with apple mint chutney and basmati rice
- Copper Door with salmon Baked in Canadian Club whisky, organic maple syrup & soy sauce. Topped with tarragon, chilli butter and served with jasmine rice & chef's veggies
- Portabello mushroom, yam and cauliflower korma With sundried fruits, toasted almonds, cashews and coconut served with a papadum and jasmine rice
- "Triple AAA" eh! Alberta beef tenderloin Topped with Madagascar green peppercorn sauce and gorgonzola butter. Served with sweet yam mash and vegetable of the day
- Blackened fresh halibut Slow baked with a honey orange chilli glaze. Topped with cilantro lime pesto and served with jasmine rice with chef's veggies
- Creamy chorizo and prawn fettucini Roasted red pepper, fresh spinach and sautée of mushrooms, yum !
- BBQ'd duck confit A brome lake duck leg, baked with spicy Vietnamese glaze and served over sesame scented rice noddles and veggies
- Adrian's ribs Black currant-wild turkey bourbon glazed baby back pork ribs with jasmine rice and veggies
- Asian BBQ flank steak Alberta prime flank steak marinated in sake, soy and chillies, grilled, then thinly sliced and served with cucumber kimchee and sesame garlic sauce. With Jasmine rice and vegetable of the day
- Taj Mahal Imperial Burger Indian spiced lamb topped with tomato, cucumber and ginger curry mayonnaise, served with fries
- Jose's rellenos poblanos Fresh poblano pepper stuffed with monterrey jack cheese, julienne poblano and yellow corn kernel. Baked with tomato sauce and served with rice and refried black beans