Oct/Nov 2015 June/July 2015 - Page 16

summer’s coolest restaurant ant event e July 1-31 2015 6 *ADDITIONAL MENU CHOICES CAN BE FOUND ON ciaowinnipeg.com *AMICI 326 Broadway, 204-943-4997 APPETIZER Pan seared sea scallops with asparagus heads, served with a citrus butter sauce. MAIN Chicken breast stuffed with caramelized pears and goat cheese with a wild mushroom cream sauce DESSERT St. Honore - puff pastry shell filled with chocolate sponge cake, chocolate pastry cream, strawberries and whipped cream. *BAILEY’S 185 Lombard Avenue, 204-944-1180 APPETIZER Assorted hors d’oeuvres plate - bruschetta crostini, prime Chef David Bergquist rib of beef in mini Yorkshire pudding with horseradish and 2 mini spring rolls. ciao! / june/july / two thousand twelve Chef Todd Bjornson CIAOWINNIPEG.COM MAIN New York Steak Madagascar - 10 oz New York steak, Madagascar green peppercorn sauce. DESSERT Cherries jubilee - Bing cherries sautéed and flambéed with brandy, served over vanilla ice cream. *BILLABONG 121 Osborne Street, 204-452-1019 APPETIZER Watermelon salad - seasoned watermelon, bocconcini, basil, balsamic pearls, EVOO, Maldon salt. MAIN White Alaskan Salmon - seared fillet Chef Frank McCann served with citrus salad, oranges, grapefruit, red onion, arugula, olives, mint. DESSERT Pavlova - crispy and creamy pavlovas, fresh fruit, lemon curd, whipped cream, almonds.