Soup of the day

Enver's caesar salad
with double smoked bacon and shaved parmesan

Winter salad of Deerfield's mixed organic greens

with roasted beetroot, blood orange, walnuts and Chevre Noir

Shallow fried frog legs

tossed in sweet and sour hot bean sauce with pickled carrot and vegetable salad, crispy noodles and shallot frites

Butter roasted sea scallops

over apple parsnip puree with maple candied bacon and Apple gastrique

Enver's duck liver pate with pickles, chutney & onion confit

Pan seared Quebec foie gras

with toasted croissant rounds and vanilla spiced quince preserve

Appetizer Plate for two or more

Entrees

Red wine braised shortribs in natural jus with Harley Blue cheese pomme croquettes

Linguine pasta tossed with duck confit, fried baby broccoli, grilled red onions and walnuts in olive white wine sauce

Delft Blue tower veal ossobucco with traditional saffron, parmesan and porcini risotto

Roasted rack of venison with cracked pepper pomegranate glaze and squash gnocchi with papitas, dried cranberries and sage

Confit of Brome Lake duck with warm winter vegetables, endives, Du Puy lentils and ruby grapefruit drizzle

Slow roasted pork and cured foie gras bundles

with white wine braised sauerkraut, with beer mustard spaetzle and apple cider emulsion

Dry aged Canadian Angus AAA striploin 10oz

with grilled new potato, seasonal vegetable & homemade worcestershire ( larger cuts available)

 Fresh fish of the day    

Seasonal Vegetables

Handcut Yukon gold frites

with fresh thyme sea salt & aioli

"Tasting portions available upon request"

   ENVER'S LUNCH

        Appetizers

Daily Soup

Enver's caesar salad

whole hearts of romaine, smoked bacon and shaved parmesan

Enver's duck liver pate

with pickles, chutney & onion confit

Pan roasted sea scallops

with chili garlic and sweet soy glaze over Asian pickled carrot and vegetable salad, frites and crispy noodles

Winter salad

of roasted beets, blood oranges, toasted walnuts and Deerfield's organic mixed greens with shaved Chevre Noir cheese

            Mains

Charcuterie Board of duck liver pate, artisanal cheeses and cured meats, pickles, chutneys & grilled toasts

"Entree Salad" of warm winter vegetables, Deerfield's mixed organic greens, grilled potatoes, goat's cheese toast and a choice of grilled chicken breast, duck confit or fresh fish

Sandwich of the day served with salad or fries

Grilled sage and apple sausages           served with white wine braised sauerkraut, herbed spaetze  and whole grain mustard

Barbeque braised beef shortrib & caramelized onions stuffed in a yorkshire pudding with Harley blue cheese served with a side salad or fries

Grilled 8oz dry aged AAA Angus Striploin

with grilled new potato, vegetables and homemade worcestershire

Linguine pasta tossed with fried baby broccoli, walnuts, grilled red onions and duck confit in olive oil white wine sauce

Vegetarian Pad Thai  with fresh vegetables and roasted peanuts in chili tamarind sauce

Shaved homemade corned beef sandwich

with melted Gruyere cheese and spicy Russian dressing on rye served with sauerkraut and fries

12

14

12

 18

P/A

33

26

34

38

30

30

34

P/A

6

6

8

10

12

12

9

18

18

18

15

15

24

17

14

15

Warm flourless hazelnut chocolate cake with homemade ice cream

Brandied pumpkin bread pudding with homemade ice cream

10

10

Chef's daily selection of four artisanal cheeses

supplied by Chartelli's Fine Cheese

Wine of the day 6 oz

Domestic Beer

5.00

Please note our menu changes on a regular basis. Call the restaurant to confirm what is on the menu at the time of your reservation.

Choice of:

Enver's caesar salad with whole hearts of romaine, warm double smoked bacon and shaved parmesan

Winter salad of roasted beetroot, Deerfield's mixed organic greens, blood orange, walnuts and shaved Chevre noir

Roasted onion and Jack Daniels soup with Cambazola crouton

Giant Spanish prawns with soffritto, toasted almonds, dry chorizo and sherry

Choice of:

Bacon wrapped breast of pheasant over roasted chestnut and parsnip gnocchi with savoury jus

Pan seared fillet of beef tenderloin with gratin potato and peppercorn sauce

Pan roasted Arctic Char with herb roasted fingerling potatoes, wild mushroom roasted pepper compote and balsamic reduction

Butternut squash ravioli with slivered endives, baby broccoli, toasted pecans and confit shallots in herbed butter sauce

Confit of Brome Lake duck over sage and dried cranberry arancini with pomegranate peppercorn glaze

Choice of:

White chocolate peanut butter and honey cheesecake

Dark chocolate, cabernet and roasted cherry tart in a pinenut crust

Warm apple and calvados tart with vanilla bean ice cream