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 . . .