The Watermark

SOUPS

Roasted Butternut Squash Soup

Chef’s Daily Feature Soup

SALADS

Mixed Baby Greens with Herb Vinaigrette

Classic Caesar Salad with Shaved Parmesan
and Roasted Garlic Dressing

APPETIZERS

Sliced Smoked Salmon with Capers, Shaved Red Onions
and Honey Dijon Mustard Sauce

PEI Mussels Steamed in a Vodka-Tomato
and Basil Broth with Parma Ham

Panko crushed Camembert Cheese with Red Pepper Jelly

Chilled Gulf “Martini” Shrimp Cocktail

Fresh Crisp Fried Calamari with a Lemon and Basil Dip

Appetizer Platter for Two – Norwegian Smoked Salmon, Chilled Gulf Shrimp Cocktail,
Fresh Calamari and Panko Crusted Camembert

MAIN COURSES

Grilled Beef Tenderloin with Roasted Pepper and Artichoke Butter Cabernet
Reduction Market Fresh Vegetables Garlic Whipped Potatoes

Grilled Beef Tenderloin and Baked Lobster Tail Garlic Whipped
Potatoes and Market Fresh Vegetables,

Double Roasted Prime Rib of Beef, Salt Crusted Baked
Potato Fresh Herb Jus and Market Fresh Vegetables

Fresh Fettuccine with Tiger Shrimp, Mussels and Sea Scallops in
a Basil and Garlic Sundried Tomato Sauce

Grilled Breast Chicken with a Forest Mushroom Demi,
Garlic Whipped Potatoes Market Fresh Vegetables

Grilled 10oz New York Steak with Charred Marinated Leeks
and Black Trumpet Jus, Salt Crusted Baked Potato and
Market Fresh Vegetables

Roasted Rack of Ontario Lamb, with Pommery Mustard, Merlot Jus,
Garlic Whipped Potatoes and Market Fresh Vegetables

Fettuccine Primavera
Fresh Fettuccine Pasta with Extra Virgin Olive Oil
and Julienne Vegetables

Roasted Atlantic Salmon with Golden Vegetable Caviar, Red
Pepper Cream, Watercress Coulis and Lemon Sticky Rice and
Market Fresh Vegetables

Daily Feature from our Chef’s Repertoire

DESSERTS

Chocolate Fusion
White and Dark Chocolate Mousse with Fresh Berries and Raspberry Coulis

Apple Blossom
Fresh Baked Ontario Apple Pie Bundles with
Cinnamon Ice Cream served warm

Chocolate Fudge Cake
Served with Vanilla Anglaise…#1 Cake in Canada-Chatelaine Magazine

Chocolate Caramel Cheesecake
Served with Chocolate and Caramel Sauce

Bread Pudding
Traditional English Bread Pudding baked with Currants, Nutmeg
and Cinnamon served Warm with Scotch Whiskey Sauce

Ice Cream Truffle
Hand Crafted Ice Cream by “Gelato Fresco” served in a Crisp Pastry Cup with Fresh
Berries