The Brigadoon Restaurant - Menu completo

Kim Crawford New Zealand

Pascual Toso Argentina

Campoviejo Reserva Spain

Tom Gore California

Kim Crawford New Zealand

Villa Sandi Italy

Tedeschi Della Italy

Jacobs Reserve Australia

Ravenswood California

Bubbles Australia

Les Vénérables France

Ruffino Lumina Italy

Bodacious Niagara

Jackson Triggs Niagara

Solid Ground California

Kim Crawford New Zealand

Asti Spumoni Italy

A mini selection of 3 desserts each dessert can be purchased separately for that small sugar bite or as a platter of 3

Two Shrimp tempura, two Mushroom cups, and two scallops and bacon and two brie pesto. Wine: Chablis

Mini wild blueberries baked in flakey pastry with homemade creamy custard

Tender steak strips, mushrooms and onions sautéed with a green peppercorn sauce served on a fresh soft roll topped with melted cheese and home cut french fries. Wine: Cabernet Sauvignon

Cesari Valpolicella Italy

Silky smooth and creamy crème caramel, baked and served with fresh cream

Chef Mark's famous cheesecakes, ask your server for the selection today served with fresh cream.

Rich chocolate fudge brownie bottom with layered white and dark Lindt chocolate cream topped with chocolate and rum truffles

Chocolate cookie crust filled with chocolate peanut cup ice cream and peanut butter swirl ice cream crowned with milk ganache and a peanut crunch

Our homemade sticky toffee pie served warm with a warm caramel sauce

Light chocolate cake layered with white Lindt chocolate and raspberry mousse served with raspberry coulis and fresh cream

Bacon and Mushrooms sauté served warm, over salad greens with a balsamic drizzle with a side of warm herb garlic toast. Wine: Cabernet Sauvignon

Tender steaks chopped with onion and mushrooms baked with short crust pasty, served with sherry jus, homemade french fries or garlic mashed potatoes and fresh vegetables. Wine: Cabernet Sauvignon

Crisp romaine lettuce tossed with homemade bacon bits, our famous creamy dressing and parmesan croutons sprinkled with freshly grated parmesan cheese. Wine: Pinot Grigio

Short crust pie shell filled with our own tart lemon filling topped with almond meringue and served with fresh cream

Cliff 79 Eastern Australia

Julienned vegetables combined in a light tempura batter, served with a creamy honey curry sauce. Wine: Sauvignon Blanc

Canada's finest beef charbroiled and served with sautéed mushrooms, potato of the day and fresh vegetables. Wine: Melbec

Our award winning soups are specially prepared with market ingredients. Ask your server for the creation today served with warm herb garlic toast

Six ounces of tender beef filet surrounded with bacon, grilled and served with mushroom, merlot sauce, today's potatoes and fresh vegetables. Wine: Melbec

Chicken breast with our crispy parmesan breading served over fettuccini pasta tossed with roasted red peppers, zucchini and cherry tomatoes in rose sauce and garlic toast. Wine: Pinot Grigio

Five ounce lobster tail and four jumbo shrimp baked served over fettuccini pasta in a seafood newburg sauce and a side of garlic butter. Wine: Chablis

Four large plump sea scallops wrapped in bacon, broiled and accompanied with a spicy seafood sauce. Wine: Oaked Chardonnay

Smooth Brie cheese baked with ripe tomato slices and a pesto sauce served with four pieces of toasted herb garlic bread. Wine: Chardonnay

Willm Reserve Alsace France

Tender baked chicken breast filled with prosciutto ham, chorizo sausage, onion sweet pepper relish served with our homemade cheese and pesto ravioli, tomato herb sauce. Wine: Pinot Grigio

Jumbo shrimp with a coconut batter served with mango chili sauce. Wine: French Rose

Our fish of the day ask your server for the meal today Priced accordingly. Wine: depending on what the fish is and how it is prepared

My Father's Old family recipe, beer battered haddock fillet served with tartar sauce and handmade french fries. Beer: English Ale

Tender sliced chicken breast sliced and sautéed with broccoli in a parmesan sauce, wrapped in paper thin crêpes served with Jasmine rice or caesar salad. Wine: Unoaked Chardonnay

Ask for the Chef's creation served with potato of the day and fresh vegetables. Priced accordingly Depending on availability

Chicken breast filled with apple, gruyere cheese, greens and finely chopped hazelnuts served with a rich Drambuie cream sauce, accompanied by potato and fresh vegetables. Wine: Pinot Grigio

Fresh salmon fillet filled with asparagus with crisp bread topped with jumbo shrimp and a creamy crab sauce served with fresh vegetables and potato or rice. Wine: Sauvignon Blanc

Beef short ribs slow roasted and served with a stout maple sauce, garlic mashed potatoes and seasonal vegetables. Wine: Cabernet Sauvignon

Homemade blue claw crab cakes sautéed and served with homemade chipotle tomato aioli. Wine: Med oaked Chardonnay

A splendid mix of fresh lettuce leaves topped with arugula, mini sprouts, green onion, vegetables, raisins, tomato, english cucumber and your choice of our chef's interesting dressings

Inniskllin Niagara

Short crust pastry cups filled with port sautéed mushrooms, topped with mixed cheese served with red wine reduction. Wine: Shiraz Cabernet

Chicken breast, fig, maple pear, fresh basil and prosciutto ham on a dough shell baked and topped with gruyere cheese served with caesar or chef salad. Wine: Pinot Noir

Sea scallops and shrimp in a creamy mushroom and leek sauce topped with cheese, served in a pastry shell over buttered garlic mashed potatoes topped with Jumbo shrimp. Wine: Pinot Grigio

Tender chicken breast seared with cranberry Grand Marnier glaze served over stilton, toasted hazelnuts assorted salad greens, sugared cranberries, maple pear mini sprouts tossed in raspberry orange vinaigrette accompanied with herb toast. Wine: Sauvignon

French vanilla bean Chocolate peanut butter Chocolate

Mussels sautéed in white wine and garlic cream sauce. Wine: Pinot Grigio

For a lighter meal. Fresh fillet of salmon, filled with asparagus and topped with crisp breadcrumb topped with mango chili relish accompanied by Chefs salad or Jasmine rice. Wine: French Rose

Pork tenderloin filled with onion sausage cranberry stuffing with a apple cider sauce potato and fresh vegetables. Wine: Ripasso

Six large escargot and mushroom caps sautéed in garlic butter topped with silky melted cheese. Wine: Ripasso

For that light dessert, try our smooth, flavorful and seed free sorbet

The very best Provini liver sautéed with onions, bacon, and sherry jus, served with mashed potatoes and fresh seasonal vegetables. Wine: Melbec