Sweetgrass Aboriginal Bistro





Dinner Menu Summer 2010 STARTERS Soup of the day – Daily soup inspired by, weather, the season and the chef’s imagination 8 Corn and Wild Rice Chowder 8 Mixed Green Salad – Bryson farm greens with our signature Inuit crowberry tea and lemon vinaigrette w, tomatoes, cucumbers and carrots 8 Gathering Nations Salad – Our own lettuce blend, peppers, onions, cucumbers, tomatoes, carrots, pepitas and sunflower seeds with a maple mustard dressing IN BETWEENS Alaskan Crab Cakes – Cucumber Dill Sauce, lemon lime Vinaigrette, butterfly sky farms micro greens 12 Mahnoomin Spring Rolls – Pickled Radish and Jalapeno Salad, peach and ginger dipping sauce 12 “If a Buffalo had wings”– Chipotle Glazed Buffalo Ribs, Blue Cheese Dip, Carrots and Celery Sticks 14 Wabush (Rabbit) Rillete – Adobe Bread Toast, Sweet and sour Ontario cherry compote, cheese of the moment 12 In House Smoked Wild Salmon – Pickled onions, crème fraiche, Arugula and Toast 12 Elk Dumplings – Slow cooked elk stuffed dumplings, sautéed mushrooms and spring onions, mustard crème fraiche 14 Potlatch – Crab Cakes, Spring Rolls, Rabbit Rillete, Smoked Salmon or Elk Dumplings (choose 3) 24 MAINS Roasted Quebec Duck Breast – Wild Rice, Spinach, Lardons, wild blue berry vinaigrette. 26 Bistro Buffalo Burger – 100% Takwana Farm Bison Burger, Wild Boar bacon, 3 year old cheddar, mushrooms and “duck butter” on a grilled sesame seed bun with Fresh cut fries and Side Salad 20 Maple Chipotle Glazed Wild Salmon– Fingerling potatoes and Zuni Succotash 28 Pickle Patch Farm Organic Lamb Plate – We change it up often, ask your server about what we are doing today. 28 Grilled Tatonka (Buffalo) – Our signature 10 oz Bison Rib-eye steak, Christophes mushrooms, market vegetables and roasted Spicoli’s new potatoes and Sweetgrass steak sauce 36 Grilled Pheasant Supreme – Barbecue glazed with “Risotto Style” Potatoes and Wild Greens 26 Butter Poached Lobster and Pan Seared Scallops – New potatoes, Christophes Mushrooms, Pickled Wild Garlic and Green Beans 28 Zucchini and Carrot Fritters – With a warm lentils, rice and pasta salad, with spicy tomato sauce and cucumber crème fraiche 24 Our Specials - varies from week to week – the server will give you the basics; the kitchen will do the rest! SIDES Navajo Frybread/wild greens/Garlic mashedpotatoes/fries 2 /3 *Please inform your server of ANY allergies

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Dinner Menu

Summer 2010