The Rainbow Room
"Quality is never an accident, it is the result of high
intention,
sincere effort, intelligent directions and skillful execution:
it represents a wise choice of many alternatives."
W.A. Foster
True
to these words, the Kaslo Bay Resort and Chef Dietmar Hahne, are please
to present this, our first Menu
Bon Appetit
The Appetizers
Fire Roasted Onion and Garlic Bread
Feta Cheese
Seasonal Mixed Greens
Caesar Salad with Jumbo Croutons
Alsatian Onion Soup
Seafood and Red Pepper Chowder
Calamares
The Steaks
Ribeye Steak - Eight, Ten and Fourteen ounce
Top Sirloin - Eight, Sixteen and Thirty two ounce
Tenderloin Prime Cut "Cafe de Paris" - Six, Eight and Ten
ounce
New York Cut Steak - Eight, Ten and Twelve ounce
With Your Steak
enjoy:
Lemon-Pepper or Cajun Tigerprawns
"Poseidon": Ice Water Shrimp and Sauce Hollandaise
Jack Daniels Green Peppercorn Sauce
Blackened Steak (Cajun Style)
The Duets
Mixed Grill - For Two
Lemon-Pepper Chicken Breast, Rosemary Lamb Chops, Tiger Prawn Skewer,
Top Sirloin Steak and Herb-crusted Pork Tenderloin Medallion,
accompanied by a fresh Sauce Bearnaise and Herb Butter
Chateau Briand -
For Two
Center Cut of prime Beef Tenderloinn, slowly oven roasted to your
liking, presented by the Chef with a medley of fresh Vegetables,
Potatoes, Sauce Bearnaise, Demi Glace & Herb Butter
(Twenty four hours advance notice/or at chef's discretion)
Tantalize your taste
buds further, see
the Entrees .
. .