Dinner
Smoked Salmon Wonton Stack 10.00
A new specialty of the house...a definite must try!
Prawn Shooters 12.00
Six jumbo prawns served in shooter glasses with cocktail sauce, wasabi sauce,
and a fresh lemon wedge
Oysters Jericho 12.00
Fresh West coast oysters baked on the half shell; with garlic, shallots and Parmesan cheese
Scallops Supreme 12.00
Grilled scallops prepared with a tomato-onion relish; presented atop a bed of mixed spring greens
Mushroom Crowns 10.00
Stuffed with crab and spinach; seasoned with curry
Soups & Salads
Caesar Salad for Two 19.00
Prepared tableside with romaine lettuce, home roasted croutons, homemade dressing and fresh Parmesan
Jericho Salad 10.00
Warm, breadcrumb encrusted herb goat cheese; presented atop a bed of spring greens with raspberry vinaigrette
Brock House Salad 8.00
Spring greens, tomatoes, cucumbers, and carrots; tossed with our infamous honey-lime dressing
Seafood Chowder 9.00
A scrumptious cream based speciality of the house topped with a golden puff pastry ~ a staff favourite
Soup of the Day 7.00
Entrées
Brochette of Beef 24.00
Tender pieces of brandy-peppercorn marinated beef with grilled vegetables;
presented atop a bed of rice and served with seasonal vegetables
Filet Mignon 30.00
8 oz., merlot infused, beef tenderloin; served with garlic mashed potatoes and seasonal vegetables
New York Steak
Certified Alberta beef, prepared to order; served with garlic mashed potatoes and seasonal vegetables
• Chef's Steak Seasoning: 8 oz 26 / 10 oz 29
• Montreal Crushed Pepper: 8 oz 27 / 10 oz 30
Rack of Lamb 34.00
Deliciously seasoned with fine herbs and wine; served with seasonal vegetables and garlic mashed potatoes
Roasted Chicken 23.00
Tenderly roasted chicken breast with a Chanterelle mushroom sauce; served with garlic mashed potatoes, and seasonal vegetables
Duck L'Orange 26.00
A crispy, herb-rubbed duck with an orange & ginger sauce; served with garlic mashed potatoes and seasonal vegetables
Roasted Portobello Florentine 23.00
Portobello mushroom cap stuffed with spinach, topped with hollandaise;
served with a baked risotto stuffed bell pepper and seasonal vegetables
Butternut Squash Ravioli 21.00
Pasta stuffed with a butternut squash and tossed in a rose sauce;
served with a piece of crunchy garlic bread
Seafood
Dill Salmon 24.00
Wild Pacific filet of salmon prepared with a dill mustard sauce; served with garlic mashed potatoes and seasonal vegetables
Mango Halibut 26.00
Atlantic halibut sautéed with white wine and topped with a mango salsa; served with mushroom risotto and seasonal vegetables
Black Cod 28.00
Fresh filet of cod with a ginger and Soya sauce glaze; accompanied by seasonal vegetables and mashed potatoes
Curried Scallops & Prawns 27.00
Lightly sautéed with shallots, garlic, and butter; served with seasonal vegetables and steamed white rice
Desserts 6.00
Chocolate Mousse A classic indulgence
Point Grey Pecan Pie Loaded with pecans, chocolate, Bourbon & Kahlua
Crème Carmel Baked custard served with seasonal berries
Italian Profiteroles Chilled, cream-filled pastry puffs drizzled with chocolate and dusted with icing sugar; a Brock House favourite
Homemade Cheesecake Served with a berry puree and whipped cream
Pears “Vanell” Pears sautéed in brandy and maple syrup, served warm with vanilla ice cream
Fresh Fruit Cocktail A healthy treat
Berry Sorbet Light & refreshing