The Meritage

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Appetizers

  • Duck and Chestnut in Phyllo

    pieces of duck with chestnuts and herbs, wrapped in phyllo dough, baked and served with madeira wine sauce – twelve dollars

  • Crab Cake

    colossal lump crab, lightly breaded, sautéed and served with seaweed salad and tartar, cocktail and herbed coulis sauces – twelve dollars

  • Lollipop Lamb Chops

    lamb chops breaded with panko crumbs, fried and served with champagne mustard – sixteen dollars

  • Short Ribs of Beef

    short ribs provincial served on a bed of horseradish mashed potatoes – fifteen dollars

  • Scallops Lejon

    sea scallops brushed with honey, stuffed with horseradish and wrapped in bacon – thirteen dollars

  • Coconut Shrimp

    beer battered shrimp, rolled in fresh coconut, fried and served with orange marmalade sauce – fourteen dollars

Soups

  • Wild Mushroom

    cepes, morels and cream with vegetable stock and madeira wine – eight dollars

  • Pheasant Soup

    pheasant stock combined with wild rice, mushrooms, pheasant meat and a touch of cream – nine dollars

Salads

  • Roasted Beet

    roasted red and golden beets on bed of mixed greens with goat cheese crumbs and served with grapefruit vinaigrette – ten dollars

  • Grilled Caesar

    grilled romaine hearts served with pumpernickel crouton and topped with our house made dressing – nine dollars

Entrées

All entrées are served with potato and vegetable du jour
  • Bone-in Pork Loin

    pecan encrusted pork loin with granny smith apple chutney and drizzled with maple syrup reduction – twenty-nine dollars

  • King Salmon Fillet

    salmon fillet baked with mussels, tomatoes and fresh herbs in a mussel stock and cream sauce – thirty-two dollars

  • Rib Eye Steak

    grilled USDA prime rib eye steak - thirty-nine dollars

  • Strip Steak Diane

    grilled NY strip steak with a shallot, mustard, cream and brandy sauce – forty-two dollars

  • Airline Chicken Breast

    boneless breast of chicken sautéed and served with a sauce of brandied cherries, three kinds of mustard, shallots and heavy cream – twenty-nine dollars

  • Shrimp and Pasta

    jumbo shrimp, sautéed with grape tomatoes, fresh herbs, french feta cheese with a touch of cream, served on bed of mantova pasta – twenty-nine dollars

Desserts

  • Cheesecake Du Jour

    a creamy cheesecake topped with a layer of sour cream – ten dollars

  • Peanut Butter Torte

    bed of chocolate graham cracker crumbs filled with chunky creamy peanut butter stuffing and topped with a layer of dark chocolate – ten dollars

  • Apple Custard

    apples baked in custard topped with pecan caramel sauce and cinnamon whipped cream – ten dollars

  • Bête Noire

    rich flourless chocolate torte served with crème anglaise – ten dollars