As for the 1st March, Le Cellier’s evening menu has been altered to reflect the new changes to the dining plan. Le Cellier is now classed as a “Signature” restaurant and will cost 2 credits in the evening only. The lunch menu has also had a few tweaks but stays at 1 credit. The new evening menu is as follows:

APPETIZERS

Black and Blue Beef Steak Tartar 16.00
with a Hot Spring Egg and Pommes Gaufrette

Crab and Heirloom Apple Salad 14.00
Celeric Remoulade, Lemon Oil, Radishes and Micro Celery

Steakhouse Caesar Salad 9.00
Crisp Romaine, Aged Parmesan, and Pretzel Croutons

Artisan Spicy Chicken and Chipotle Sausage 12.00
with Roasted Corn Polenta and Sweet Onion Jam

Heirloom Tomato Salad 12.00
Macerated Red Onions, Minus ‘8’ Vinegar, and Smokey Blue Cheese

Assortment of Artisanal Cheeses 14.00
accompanied with Chef’s selection of Dried Fruits and Preserves

Grilled Jumbo Asparagus Gratinee 11.00
with Sauce Hollandaise, Canadian Cheddar, and crunchy bacon

Canadian Cheddar Cheese Soup 9.00
made with Moosehead Beer and Bacon

“Le Cellier” Lobster Chopped Salad 16.00
Mixed field greens, haricot verts, avocado, tomatoes and “Lake Meadows” egg

ENTREES

“Le Cellier” Mushroom Filet Mignon 41.00
8oz Canadian AAA Beef Tenderloin with Wile Mushroom Risotto, White Truffle Butter Sauce, and Micro Chervil

Roasted Venison Medallions 37.00
with Celery Root Mouseeline, Forest Mushrooms, and Brussels Sprouts

Pacific King Salmon 34.00
with Parsnip Puree, Braised Greens, Pickled Pearl Onions and Mustard Sauce

Grilled Bone-In Rib-Eye 42.00
16oz Bone-In Rib-Eye with Herb-Parmesan Potato Wedges and Maple-Pink Peppercorn Butter

Roasted Duck Breast and Leg Confit 30.00
with Cheddar-Bread Pudding, Swiss Chard, and House-made Pepper Jelly

Charred Pork Tenderloin 32.00
with Maple Polenta, Sauteed Pea Tendrils, Baby Corn, and warm Bacon Vinaigrette

Canadian “Prime” New York Strip 42.00
12 oz Strip Steak with Gruyere-Yukon Gold Potato Gratin, Wilted Spinach and Vin Rouge Reduction

Seared Gooseberry Cod 33.00
with Braised Oxtail Ravioli, Shiitake Mushroom, Bok Choy and fragrant Oxtail Consomme

Potato-Leek and Goat Cheese Quiche 23.00
with melted Leek’s and Truffle-Butter Sauce

SIDES

“Poutine” Fries 8.00
Canadian Cheddar, Truffle Salt, and Red Wine Reduction

Baked Macaroni and Cheese 7.00
with White Cheddar

Creamed Spinach 7.00
with Parmesan

Maple-glazed Rainbow Carrots 7.00
in Maple Butter

Truffle Crushed Potatoes 8.00
Yukon Gold Potatoes, Truffle Oil, and European Butter

Sauteed Mushroom 7.00
with Herb Butter

DESSERTS

Trio of Chocolate 10.00
Canadian Club Chocolate Mouse, Chocolate Sorbet, and warm Chocolate Almond Cake

Le Cellier Mont Blanc Semifreddo 9.00
Semi-frozen White Wine Sabayon with Chilled Fruit Soup

Maple Creme Brulee 8.00

Seasonal sorbet 8.00

Lemon Cheesecake 9.00
with a citrus salad and mandarin ornage gelee

No Sugar Added Chocolate Mousse 9.00
with wild berry compote and no sugar added raspberry sorbet

What do you think? Is this worth two credits or will it put you off from visiting in the evening?