the patio at lake breeze Menu

 TO START

Dungeness crab, argula and celeriac slaw in a grilled peach vinaigrette
- 16 -

Puree of summer vegetable soup with mint cream
- 8 -

Antipasto Platter - chef's selection of meats, cheeses, marinated & grilled veg with breads and crackers
- 14 per person - 

 Roast garlic and fresh rosemary foccacia
-5-

 MAINS

Thyme roasted chicken breast salad with pears, toasted almonds, goats cheese and garden greens in an
apple brandy vinaigrette
– 16 –

Grilled vegetable panini with feta cheese, tomato confit & herbes de provence
– 12 -

Flash grilled seafood in a chipotle & lime cream served with watercress and
sweet bell pepper cornbread
-20-

Spaghetti with picholine olives, semi-dried tomatoes, fresh basil, extra virgin olive oil and
freshly shaved parmesan
– 15 -

Sirloin burger with cambozola cheese & cabernet braised red onions on a freshly baked
rosemary and black pepper bun.  Served with whole grain mustard and chive potato salad
– 17 - 

Pan seared halibut in a rich prawn & ginger bisque and seasonal vegetables
– 24 -

Roast grain fed duck breast, peppered asparagus and new potatoes, with summer berry
and aged balsamic reduction
– 23 -

OPEN DAILY FROM 11:30 TO 3:30 P.M. (May 1 thru mid October)
Reservations only accepted for tables of 6 or more—call 250-496-5659