Gluten Free at Chateau Louis Hotel Recipe by Abisaac

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Ingredients

Prawns with Roast Garlic: Jumbo prawns flambed with brandy 8 GF
Escargot a la Bourguignonne: Plump escargot sautéed with garlic herb butter, mushrooms & onions 7 GF
Mushroom Caps with Crab: Snow crab meat blended with fresh dill and cream cheese, broiled in mushroom caps 8 GF
Soup & Salad
Seafood Salad: Chilled mussels, clams, baby shrimp & crab tossed in a fresh basil vinaigrette Served on baby greens full 9 half 5.5 GF
Baby Spinach Salad: With crumbled wild boar bacon and pickled pearl onions Roast beet vinaigrette full 6.5 half 4 GF
Entrees
Fillet of Wild Sockeye Salmon: Brushed with Saskatoon berry butter 22 GF
Fillet of Red Trout Almondine: Pan fried in sweet butter with slivers of toasted almond 19 GF
Medallion of Veal: Tender milk fed veal with wild mushroom cream 21 GF
New York Steak: Canada Gold New York steak with tri coloured pepper corn sauce 28 GF
Atlantic Scallops: Sauteed with caramelized onions, flambed with Malibu rum finished with coconut cream and dried mango 28 GF
Roast Breast of Chicken: With roasted artichokes, sundried tomatoes & garlic cloves, deglazed with a splash of white wine 21 GF