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Winterlicious 2007 -
Trapper's Restaurant Winterlicious Menu
3479 Yonge Street
416-482-6211
Menu $20 Lunch, $35 Dinner
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$20 Lunch
plus taxes and gratuity
Choice Of:
Roasted Butternut Squash & Lobster Chowder
With cognac and fresh chives
or
Trapper's Salad
Romaine lettuce, barbequed bell peppers, feta cheese, Kalamata olives tossed with oregano, lemon dressing
or
Warm Grilled Vegetable Salad
With portabello mushrooms, eggplant, zucchini, sweet peppers with a
Sherry thai basil dressing
Choice Of:
Grilled Breast of Spring Chicken
With poach pears, caramelized oranges, ginger and Grand Marnier sauce
or
Grilled or Seared Bass Fillets
With new potatoes with a citrus coriander buree blanc, mango, pineapple and roast corn salsa
or
Penne Pasta
Tossed with barbequed vegetables, sundried tomatoes, garlic, basil,
extra virgin olive oil, gratin with asiago cheese
or
Jump fried Angus Beef Tenderloin
With wild mushrooms, truffles, fresh thyme cracked peppercorn sauce
Choice Of:
Trapper’s Four Fruit Pie
Rhubarb, strawberry, blueberry and apples on a hazelnut crust finished with a streusel and served with vanilla ice cream
or
Crème Brulee
Amaretto sundried cranberry crème brulee
or
Chocolate Truffle Cake
A decadent layering of chocolate
$35 Dinner
plus taxes and gratuity
Choice Of:
Roasted Butternut Squash & Lobster Chowder
With cognac and fresh chives
or
Trapper's Salad
Romaine lettuce, barbequed bell peppers, feta cheese, Kalamata olives tossed with oregano, lemon dressing
or
Poached Sea Scallops, Shrimps & Mussels
With white wine light saffron, tomato, tarragon broth and garlic toast
Choice Of:
Grilled Breast of Spring Chicken
With poached pears, caramelized oranges, ginger and Grand Marnier sauce
or
Grilled or Seared Bass Fillets
With new potatoes with a citrus coriander buree blanc, mango, pineapple and roast corn salsa
or
Penne Pasta
Tossed with barbequed vegetables, sundried tomatoes, garlic, basil,
extra virgin olive oil, gratine with asiago cheese
or
Roast Angus Rib eye Steak
On scallion mashed potato with Merlot truffles, wild mushroom, fresh thyme reduction
Choice Of:
Trapper’s Four Fruit Pie
Rhubarb, strawberry, blueberry and apples on a hazelnut crust finished with a streusel and served with vanilla ice cream
or
Crème Brulee
Amaretto sundried cranberry crème brulee
or
Chocolate Truffle Cake
A decadent layering of chocolate
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