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Wild Mushroom and Squash Chowder
mélange of wild mushrooms & butternut squash |
10 oz.
Sm. Cup |
$11.00
$9.00 |
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Roasted Bisque of Tomato Basil & Gin
basil oil, parmesan cup |
10 oz.
Sm. Cup |
$11.00
$9.00 |
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La Ronde Mixed Greens
mesculin greens, oven roasted roma tomato, carrot threads, raspberry balsamic dressing |
Large
Small |
$11.00
$9.00 |
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Traditional In-House Caesar Salad
a timeless classic garnished with locally produced hard parmesan |
Large
Small |
$12.00
$9.00 |
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Frisee and Oyster Mushroom Salad
grilled and chilled oyster mushrooms with candied walnuts, frisee greens tossed in cider vinaigrette |
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$13.00 |
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Tomato and Watercress Salad
vine ripe tomato sprouting watercress atop shaved fennel, scallion oil and balsamic reduction, feta crumbles |
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$13.00 |
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Petit Pear and Brie
truffle infused Canadian brie with baby pears and roasted onion relish, spinach blend drizzled with grape seed and pear vinaigrette |
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$17.00 |
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Crab Cakes
succulent crab cakes, finished with sweet chili sauce, pea shoots |
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$18.00 |
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House Smoked Maple Glazed Chilled Salmon
melba, arugula and frisee, dijon squid ink “paint” salmon pearls, tarragon buttermilk dressing |
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$17.00 |
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 Seafood Trio
sashimi style tuna and chilled spiced scallops with marinated shrimp served on miso ice, wakame and tempura “crunchies” |
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$19.00 |
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Escargot Vol au Vent
sauté of wild mushrooms, escargot and shallots in cognac cream topped with arugula and hard cheese shavings |
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$17.00 |
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A Daily Sampling of Cold and Hot Selections
(serves two) |
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$33.00 |
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$4.00 |
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$4.00 |
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Prime Rib of Alberta Beef
10 oz. Sterling Silver Prime Rib with buttermilk mashed potatoes and demi glace |
$36.00 |
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Deconstructed Beef Wellington
Sterling Silver Beef Tenderloin, mushroom duxelle, sauce perigueux, topped with a puff pastry trellis |
$40.00 |
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"Smoked" Veal Chop
apple cinnamon tea smoked chop of veal green lentil and mushroom ragout, spiced jus |
$40.00 |
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Lobster and Truffle Mac n' Cheese
cavatappi noodles tossed in four cheese cream sauce morsels of Atlantic lobster, parmesan shavings and truffle essence |
$36.00 |
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Bison Striploin
10 oz. Striploin of Canadian Bison wild mushroom ragout, 5-pepper berry whiskey jus |
$48.00 |
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Brome Lake Duck Breast
fingerling potatoes, pomegranate and roasted shallot jus |
$34.00 |
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Char Grilled Yellowfin Tuna
porcini mushroom powder crusted, fingerling potatoes, grape tomato preserve
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$36.00 |
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Alberta Rack of Lamb
mustard and herb crusted rack of lamb, triturate of potato, tuscan jus |
$48.00 |
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Ginger Sesame Roasted Arctic Char Fillet
miso seafood “broth” with sea asparagus and salmon pearls, scallion mash, charred fuji lemon |
$34.00 |
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Free Run Supreme Breast of Chicken
herb frenched chicken breast, wild rice herb and yam cake, baumanier lemon sauce |
$32.00 |
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Cyclopene of Alaskan Scallop and Prawn
Texture of sweet potato, asparagus spears, Orange amaretto cream sauce |
$38.00 |
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La Ronde’s Classic Chateaubriand
16 oz. of Sterling Silver Alberta AAA Tenderloin carved at your table, flambéed with Canadian whiskey, roasted fingerling potato, farm vegetables and bearnaise sauce |
$84.00 |
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Add to any Entrée
Seafood Melange
scallops, shrimp and lobster gratin |
$26.00 |
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Jumbo Shrimp (4) |
$16.00 |
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Executive Chef – Pierre J.B. Trudel
Restaurant Sous – Brian Messenger
Pastry Chef – Scott Parker |
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$62.00 |
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OceanWise is a Vancouver Aquarium conservation program created to educate and empower consumers about the issues surrounding sustainable seafood.
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To maintain the artful presentation of your meal, a split-plate charge is in effect.
For groups of eight or more 18% gratuity will be added to the bill
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