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Victoria Station

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Restaurant Week

Three Course Prix Fixe- 25
Starters(Choose One)
Fall Harvest Salad
Roasted Butternut, Candied Pecans, Caramelized Apples and sliced white onions served on a bed of baby arugula dressed with cider mustard vinaigrette

Wild Mushroom Toastie
Mixed wild mushrooms on toasted ciabatta with creamy goat cheese plated on demi glace

Spicy Roasted Chicken and Leek Soup
Slow roasted spicy chicken soup with melted leeks and brown rice finished with shredded parmesan cheese

Entrees(Choose One)
Steak Frittes
10 oz. Top Sirloin grilled to order and served with hand cut shoestring french fries with a parmesan herb dust finished with a decadent shallot cream sauce

Mussels Marinara
Fresh P.E.I. mussels steamed in a white wine herb broth mixed with roasted tomato and served over fresh made fusilli pasta finished with Italian Pepato Cheese shred and fresh parsley

Crab and Lobster Risotto
Fresh lobster meat and blue crab risotto tossed with cream,shallots and melted leeks finished with feather shredded asiago

Grilled Cider Pork
Juicy cider brined center cut pork loin served with asian pear chutney and cranberry pecan Israeli Cous Cous

Dessert(Choose One)
Pumpkin Raviloi with Vanilla Bean Ice Cream and House made Caramel Sauce
Nutella Bread Pudding with Whipped Cream and Amaretto Anglaise
Sweet Apple Pancakes with Cinnamon Ice Cream

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