The Gates On Roblin

Calamari

Breaded and fried, drizzled
with sweet chili sauce and served
with tzatziki dip.

Pork & Wild Mushroom Flatbread

Sautéed pork tenderloin with wild
mushrooms, sweet peppers, caramelized
onion and fennel served over sun dried
tomato pesto flatbread

Seared Scallops

Blackened with spice rub and served over
sweet scallion aioli, topped with bacon
and chili tomato coulis

Baked Double Cream Brie

With roasted whole garlic, sun dried
tomatoes, pine nuts, and served with
grilled baguette

Prawn Cocktail

Poached and served in a roasted tomato
and horseradish gelee.

Smoked Duck Carpaccio

With fennel, fig, pea shoots,
and prosciutto and Shiitake
mushroom salad

Escargots

with garlic, shallots, mushroom fricassee,
bleu cheese, tomatoes, a port wine
reduction and topped with
crispy pomme frites

Tuna Duo

Seared rare tuna sliced over Asian slaw
with wasabi aioli and diced with
fire caper, sunny side quail egg,
and sweet soy vinaigrette.

Dip Trio

Baba ganoush, bruschetta and hummus
served with grilled baguette.

Crispy Dry Ribs

Manitoba pork side ribs tossed with
sea salt, black pepper and scallions.

Chefs daily soup creation

French onion soup with gruyere cheese

Manitoba wild rice and mushroom cream soup

The House Salad

Baby lettuces with shaved fennel, cucumber, tomato, chives, and radishes
drizzled with an apple cider and lavender honey vinaigrette.

Caesar Salad

Crisp Romaine tossed in creamy garlic dressing with thyme croutons
and Padano parmesan cheese.

Beet Salad

Chilled roasted beets with chevre, arugula, orange, candied pecans
and orange balsamic vinaigrette

Asparagus and Chevre Salad

Grilled and shaved asparagus with radishes, almonds, baby greens,
grape tomato, and an orange balsamic vinaigrette.

Tuna and Fingerling Potato Salad

Seared rare tuna sliced with chilled fingerling potatoes, Asian slaw,
sweet onion and wasabi aioli, and served with garlic chips and sesame seeds

Truffeld Sweet Pea Risotto

Shaved asparagus, shitake mushrooms, sweet pea puree,
vegetable bouquet and Padano parmesan cheese.
Add prawns and scallops 13.00

Gnocchi Trio with Beef

Sautéed shallots, chillies, shaved asparagus, roasted garlic and sweet pepper
and onion with grilled beef brochette served over House made trio of gnocchi
in a port and roasted tomato rosé sauce

Seafood Linguini

Roasted garlic, chillies, shallots, fennel, and shaved asparagus
over house made linguine in a roasted garlic and herb wine sauce

Manitoba Berkshire Pork Tenderloin

Prosciutto wrapped and spice rubbed, topped with fig and
Port jus, served with smashed baby potatoes.

Duck Confit with Mac and Cheese

Confit duck leg topped with maple, orange and cognac demi glace,
served with grilled broccoli and a baked smoked cheddar and macaroni cake.

Manitoba Pickerel

Seared and topped with herb and citrus chutney,
and served with creamed fingerling potatoes.

Atlantic Salmon

Pan seared and topped with warm sweet pepper, fennel, and shallot relish,
and a smoked jalapeno maple glaze, and served with wild and tame rice pilaf.

Seared Tuna

Herb and spice crusted sushi grade tuna, seared and served with spinach,
corn and chive creamed wild rice risotto.

Herbed Drunken Chicken

Zinfandel brined half chicken with a zinfandel jus, served with
house made trio of gnocchi in a sweet pea cream sauce

Half Rack of Lamb

Sweet onion herb crusted rack of lamb with mint oil and fig jus.

Bison Short Ribs

Braised with pearl onions, bacon, mushroom,
fresh herbs, and a roasted tomato and port jus.

Veal Chop

Marinated and grilled to medium.
Topped with port and roasted tomato jus.

Canadian Beef Tenderloin

Sea salt and cracked black pepper crusted, grilled,
and topped with bone marrow Bordelaise sauce.

Grilled Canadian Striploin

Sea salt and cracked black pepper crusted, grilled,
and topped with brandy peppercorn sauce.

Grilled Canadian Bone-in Rib Steak

Sea salt and cracked black pepper crusted, grilled, and
topped with bone marrow bordelaise sauce.

Slow Roasted Canadian Prime Rib of Beef

Served with Yukon Gold garlic whipped potatoes, Chefs daily vegetables,
Yorkshire pudding, and au jus. Available in limited quantities after 5:00 pm.

Chateaubriand for Two

Finished and carved tableside. Served with basil pesto roasted tomato,
bouquetiere of grilled vegetables, sautéed mushrooms, au jus,
and Béarnaise sauce.

Garlic Sautéed wild and tame mushrooms

Seared garlic prawns with tomatoes, shallots, and fresh herbs

Rock Lobster Tail with hot drawn butter

Steamed Asparagus with Béarnaise sauce

Bouquetiere of Grilled Vegetables

Add Bleu Cheese to your steak 5.00