Mount Engadine Lodge - Menu complet

A muddling of cucumber and orange blended with Pimms #1, lemon juice and locally crafted Ginger Beer

Live it Wild! Kracken Black Spiced Rum with locally crafted Ginger Beer and Lime

Riesling – 2012

Pinot Grigio 2014

Pinot Gris – 2013

Chardonnay

Sauvignon Blanc 2013

Riesling 2011

Verdicchio dei Castelli di Jesi 2013

Merlot 2012

Rioja 2008

Pinot Noit 2012

Organic Bordeaux – 2012

Amarone Style Blend 2013

Merlot 2013

Syray – 2011

Athene – 2011

Amarone Della Valpolicella 2009

Cabernet Sauvignon 2012

Osoyoos Larose 2011

Cabernet Sauvigon 2012

Pinot Noir – 2012

Cotes de Provence Rose 2014

Steeped Earl Grey Tea rich with Cream, Kracken Black Spiced Rum and a touch of Anise

A touch of sweet with the zing of Ginger. Crown Royal Rye with locally crafted Ginger Beer

Locally distilled Eau Claire Three Point Vodka, clamato juice, special blend of spices and rimmed with a smokey paprika salt

750ml Apple

Canadian Pickerel in house-made corn tortillas, topped with chipotle aioli, avocado, mango salsa, crispy fish skin chips

House-made Gnocchi spike with curry, served on tangy broccoli lemon puree, with sauteed Oyster Mushrooms, crispy fried sage, brown butter

available Friday Saturday only

slow cooked all day in wintergreen and vanilla liquid. Served on a bed of savory Farro, topped with onion caramel and butternut squash puree. Sides: caramelized Brussels sprouts, roasted celery root

Soy brined, on a bed of sticky rice served w. fennel puree and topped with apple ginger and chili salsa. Sides: maple caramelized carrots blanched broccolini w. Sesame

Light and fluffy olive oil and lemon cake. Served with house made earl grey ice cream, apricot coulis, and sponge toffee

Covered in warm miso toffee, served with house-made tonka bean ice cream and candied nuts and berries

Fried Risotto filled with smoked cheddar cheese. Served with a butternut squash puree with apple and smoked paprika

Wit or Blonde

Beavertail Raspberry Ale, Rutting Elk Red or Pilnser Powder Hound

Grasshopper Ale or Traditional Ale

smoky dry rub, served w. Cumin au jus and crispy onion on a bed of Indian spiced green lentils. Sides: Cauliflower confit, dressed green beans, and tahini yogurt

Slow roasted, served on top of crispy potatos. Topped with beet dashi, and smoked leek puree. Sides: sweet roasted rainbow beets, kale sauteed w. vinegar

Smooth dairy-free navy bean soup, spike with lots of bourbon, vanilla, and licorice. Garnished with popped sorghum, fresh basil, pickled figs

Fresh, house-made fritters with a cinnamon sugar coating. Served with apple pie ice cream, oat crumble, and red wine poached apples