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    HoltRenfrew SpringMenu

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    cceatt
    This document is a menu from Cafe Daily featuring soups, salads, entrees and desserts made with fresh seasonal ingredients. Menu items include an English pea and fava bean soup, spinach salad with strawberries and goat cheese, herb crusted scallops, chicken stuffed with goat cheese, smoked salmon, and desserts such as mango creme brulee. It also lists a selection of wines, beers and beverages.

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    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd

    HoltRenfrew SpringMenu

    Uploaded by

    cceatt
    111 views2 pages
    This document is a menu from Cafe Daily featuring soups, salads, entrees and desserts made with fresh seasonal ingredients. Menu items include an English pea and fava bean soup, spinach salad with strawberries and goat cheese, herb crusted scallops, chicken stuffed with goat cheese, smoked salmon, and desserts such as mango creme brulee. It also lists a selection of wines, beers and beverages.

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    HoltRenfrew_SpringMenu

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    This document is a menu from Cafe Daily featuring soups, salads, entrees and desserts made with fresh seasonal ingredients. Menu items include an English pea and fava bean soup, spinach salad with strawberries and goat cheese, herb crusted scallops, chicken stuffed with goat cheese, smoked salmon, and desserts such as mango creme brulee. It also lists a selection of wines, beers and beverages.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    111 views2 pages

    HoltRenfrew SpringMenu

    Uploaded by

    cceatt
    This document is a menu from Cafe Daily featuring soups, salads, entrees and desserts made with fresh seasonal ingredients. Menu items include an English pea and fava bean soup, spinach salad with strawberries and goat cheese, herb crusted scallops, chicken stuffed with goat cheese, smoked salmon, and desserts such as mango creme brulee. It also lists a selection of wines, beers and beverages.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    three Cs: Coffee, Cheese & Chocolate.

    Andrea Lenzner and Christie Smythe, Smythe designers

    I cant live without

    C A F DA I LY FEATURES

    m a d e w i t h f resh seasonal ingredients; please ask your ser ver for today s details, se l e c t i o n s w i l l change daily

    Soup, Sandwich, Panini, Chef s Pick, Cocktail

    S TA RT E R S & SALADS

    Truffle Chips with Foccacia se r ved

    sea salt and fresh chives, $6

    with cold pressed olive oil & balsamic vinegar, $3 a hint of mint , $8

    English Pea & Fava Bean Soup with Mixed Spring Greens Spinach Salad with

    with a maple blackberr y vinaigrette, $8

    fresh strawberries, avocado & a yogurt dressing, $9 with naan bread, $9

    Warmed Crab & Artichoke Dip ser ved

    Pecan Crusted Goat Cheese on spring greens with toasted Crostini, $12 Herb Crusted Scallop And Prawn Salad with cucumber, corn salad, & Champagne
    r itrus F ria Sang ine, Brandy, C Red W erbs, $10 H Fresh uits,

    vinaigrette, $16

    Holts Cobb Salad with grilled chicken, crisp pancetta, cherry tomato, avocado,
    feta cheese and a tarragon cream dressing, $15

    SAVO U R

    Chicken Breast Supreme stuffed with goat cheese, fresh basil, fire roasted peppers with grilled vegetables & tomato sauce, $13 Smoked Salmon Plate
    to Toma ber & m a Cucuini , Vodk art er Infused Gin M b 12
    m Cucu to Water, $ a & Tom

    open faced sandwich on r ye bread with red onions a n d ca p e rs w ith a fresh fruit cup, $14

    Holts Truffle Burger topped with aged white cheddar, toasted porcini and
    truffle aoli, $14

    Turkey Burger with gruyere cheese and crisp pancetta, $14 Tenderloin Tip Ragout Salmon Wellington
    with fingerling potatoes and spring vegetables, $15

    with a lobster bisque and fresh seasonal vegetables, $16

    Pan Seared Scallops on a green pea risotto, $16


    co rosec llini P

    Holts Prawn & Penne with asparagus, artichokes and zucchini topped with feta cheese,
    $15

    oured lla Be Cane h Bellini Flav c A Pea o, $10 cc Prose

    D E S S E RT S

    m a d e d a i l y, i n house, 8 ea.

    Mango & Cane Sugar Crme Brl with


    pa n n a co t t a

    a ginger molasses cookie.

    Saskatoon Berry Panna Cotta locally Black Cherry Tiramisu with Bacio Mousse chocolate

    produced berries in a buttermilk

    dark chocolate shavings and tart black cherries

    & toasted hazelnut mousse with a vanilla wa fer

    White Wine
    glass 500ml 30 bottle 45

    C hampagne and Sparkling Wine


    g l a ss bottle 55

    Burrowing Owl BC- Okanagan, Canada Pinot Gris 2009 Gray Monk BC- Okanagan, Canada Chardonnay 2008 Blasted Church BC- Okanagan, Canada Hatfields Fuse 2009 Rudolf Rabl Spiegel Kamptal, Austria Gruner Veltliner 2009 Lake Breeze Seven Poplars BC - Okanagan, Canada Sauvignon Blanc 2008 Angels Gate Ontario - Niagara, Canada Gewurtztraminer 2007

    10

    NV Domaine Chandon Blanc de Noirs Brut California, United States NV Canella Prosecco di Conegliano Veneto, Italy NV Veuve Clicquot (375ml) Champagne, France
    11 32 47

    11

    26

    38

    45

    65

    Sumac Ridge Stellers Jay Brut BC - Okanagan, Canada 2006


    10 30 45

    55

    Beers
    P l ea se a s k yo u r se r ve r fo r se l e ctions
    9 28 45

    Do m est i c b e e r I m p o r te d b e e r

    6 7

    26

    38

    Beverages
    Mineral Water Small Large Iced Tea
    4 9 3 4.50 5 2.50 2.50 2.50 3 4 4 4

    Red Wine
    Cedar Creek Estate Select BC - Okanagan, Canada Syrah 2006 Henry of Pelham Ontario - Niagara, Canada Baco Noir 2008 RJ Viedos Joffr e Hijas Mendoza, Argentina Merlot 2005 Maculan Brentino Veneto, Italy Cabernet Sauvignon-Merlot 2005 Sandhill BC - Okanagan, Canada Gamy Noir 2008 Generation Seven Ontario - Niagara, Canada Cabernet Sauvignon-Merlot 2009

    glass 8

    500ml 26

    bottle 38

    Iced Lemonade Fresh Squeezed Orange Juice Soft Drinks Illy Coffee

    26

    38

    Tea Espresso

    11

    32

    47

    Cappuccino Cafe Latte Hot Chocolate

    10

    30

    45

    28

    45

    26

    38

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