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Winterlicious 2007 - Richlee's Restaurant Winterlicious Menu
1959 Avenue Road
416-483-9818
Menu $20 Lunch, $35 Dinner
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$20 Lunch
plus taxes and gratuity
Choice Of:
Cream of artichoke soup: purée of fresh artichoke, potato and onion, garnished with parsley
or
Mint, watercress and green leaf lettuce with chunks of feta cheese, topped with sweet red onion and dressed in a honey walnut vinaigrette
or
Pan seared East Coast sea scallops drizzled with leek vinaigrette and garnished with grilled zucchini
or
Classic Tuscan orecchiette pasta with savoury collard greens, capers and red pepper flakes, tossed in a light white wine and truffles olive oil sauce with Parmesan cheese
or
Grilled fresh calamari over tender rapini greens, sautéed with garlic and a touch of chili, finished in a reduction of balsamic vinegar, virgin olive oil and black olives
Choice Of:
Fresh grilled Atlantic salmon with richly flavoured Creole sauce of tomatoes, onion, celery and green pepper, seasoned with fresh herbs and spices
or
Free-range chicken breast stuffed with goat cheese, fresh thyme and wild mushrooms in a fresh basil and light white wine cream sauce
or
Oven-roasted lamb shank, marinated in olive oil, rosemary and mint – braised in Chardonnay, white wine vinegar and Dijon mustard
or
Ocean skewer of seared sea scallops, tiger shrimp and grilled monkfish mirrored in a reduction of onion, mushroom, tomato and tarragon with Cinzano sweet vermouth
or
Ontario pork tenderloin, roasted and slivered, served over creamed leeks and wild mushrooms with a cranberry-mustard glaze
Choice Of:
Crème brulée topped with caramelized hazelnuts
or
Crêpes Suzette: Grand Marnier flambéed crepes with a braised orange sauce
Lunch Portions
$35 Dinner
plus taxes and gratuity
Choice Of:
Cream of artichoke soup: purée of fresh artichoke, potato and onion, garnished with parsley
or
Mint, watercress and green leaf lettuce with chunks of feta cheese, topped with sweet red onion and dressed in a honey walnut vinaigrette
or
Pan seared East Coast sea scallops drizzled with leek vinaigrette and garnished with grilled zucchini
or
Classic Tuscan orecchiette pasta with savoury collard greens, capers and red pepper flakes, tossed in a light white wine and truffles olive oil sauce with Parmesan cheese
or
Grilled fresh calamari over tender rapini greens, sautéed with garlic and a touch of chili, finished in a reduction of balsamic vinegar, virgin olive oil and black olives
Choice Of:
Fresh grilled Atlantic salmon with richly flavoured Creole sauce of tomatoes, onion, celery and green pepper, seasoned with fresh herbs and spices
or
Free-range chicken breast stuffed with goat cheese, fresh thyme and wild mushrooms in a fresh basil and light white wine cream sauce
or
Oven-roasted lamb shank, marinated in olive oil, rosemary and mint – braised in Chardonnay, white wine vinegar and Dijon mustard
or
Ocean skewer of seared sea scallops, tiger shrimp and grilled monkfish mirrored in a reduction of onion, mushroom, tomato and tarragon with Cinzano sweet vermouth
or
Ontario pork tenderloin, roasted and slivered, served over creamed leeks and wild mushrooms with a cranberry-mustard glaze
Choice Of:
Crème brulée topped with caramelized hazelnuts
or
Crêpes Suzette: Grand Marnier flambéed crepes with a braised orange sauce
Dinner Portions
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