FALL/WINTER 2005

2- COURSE DINNER

$25.00

(Not available in combination with other offers)

Menu

Choice of:

Fred's Borscht-sweet & sour savoy cabbage $ beet soup

Baked lobster & crab soup (add $2.00)

Green onion focaccia w/ slow roasted duck confit, roasted onions & goat cheese

Spicy Beef & Bison chili w/ melted monterey jack cheese nachos & jalapeno guacamole salsa

Romaine saladw/ radicchio, garlicy caesar dressing & grana padano

Confucius vegetarian pot stickers w/ shredded green papaya & wow wow chili sauce

BBQ lamb ribs "Terijaki"

Grilled calamari w/ roma tomato sauce

Choice of:

Grilled veal T-bone flavoured w/ fresh thyme, garlic, cracked pepper & lemon served w/ celeriac mash

Fred's "Shepherd's Pie"-slow braised lamb shank & shoulder in shiraz w/ sweet corn, peas & savoy cabbage parmensan potato gratin

Shrimp & roma tomato risotto-sauteed gulf shrimps w/ arborio rice cooked in aromatic shrimp stock, white wine, arugula, grana padano & butter

Crackling pork shank (osso bucco) w/ fire cracker apple sauce

Slow cooked confit of pheasant w/ braised red cabbage & celeriac potato mash

Slow oven braised venison ragu- w/butternut squash & roasted garlic gnocchi, toasted pine nuts & arugula

Pan roasted filet of sole w/ roasted garlic buter sauce, lemon fettuccine & baby spinach

Spit roasted herb & garlic basted chicken w/ celeriac potato mash, giblet gravy

Pad thai-stir fried rice noodle in bean sauce w/ grilled shitaki, young sprouts, peppers, baby bok choy, asparagus & crushed peanuts