Apres ski menu for 2011/12 prepared by Executive Chef Richard Cartwright

Join us for drinks and apres ski from 4.00 pm

The Apres ski menu is available before our set dining evenings on Monday (Fondue), Friday and Saturday (Fine Dining) for more details look at Fine Dining and Special tab

Appetizers
Soup of the day, freshly made house soups $6.00
Smoky Braised Pork tender smoked & slow braised pork with seared tomato, hand cut potato chips & mock crème fraiche $14.00
Duck & Chorizo “Tacos" crisp wonton skins filled with duck confit, chorizo, feta & salsa Verde $16.00
Beef Carpaccio shaved tenderloin & roasted artichoke with garlic custard & Grana Padana wafer $12.00
Potato Fritter Poutine hand rolled bacon & potato fritters with curds, pepper gravy & chive $12.00
Crab Cakes sweet crab blended with cream cheese, herbs & citrus. Panko crusted over mustard cream & root vegetable slaw $14.00
Goat Cheese herb and Garlic Goat cheese roulade & Scottish oat cake with roasted onion jam $14.00
Charcuterie A selection of cured meats artisanal cheeses & accompaniments (serves 2-4) $26.00
Bread & Butter $2.50

Children's Menu
Children’s grilled cheese for the little ones in the family $6.50
Spaghetti and Meatballs lodge made meatballs in rich tomato sauce with spaghetti $12.00
Chicken Fingers and homemade fries $11.00

Dessert
Double Chocolate Cookies served warm with vanilla dulche de leche $8.00
Apple Crisp a festive winter classic served "au pot" with vanilla bean ice cream and warm whiskey caramel $9.00
Cheese Cake, Maple Cinnamon with tart apple chutney and Sambuca drunken raisins $9.00
Lodge Cake buttery cookie dough & rich ganache baked together and served with vanilla bean ice cream & Saskatoon berry jam $9.00
Vanilla bean ice cream with warm chocolate ganache or cinnamon maple dulche $6.00
Gelato Martini with buttery short bread $6.50
We use the freshest ingredients available and may need to make menu alterations due to delivery shortages.
A 16% gratuity is applied to groups of 6 or more.