Sirocco Golf Club

Appetizers

• Lobster BisqueCAD 10.00

  House made lobster crème reduction topped with lobster meat, lime zest & micro greens

• Wild Mushroom RisottoCAD 8.00

  Wild mushrooms sautéed in butter, shallot, garlic, white wine, on a bed of creamy arborio rice with fresh grated grana padano, fresh thyme leaves, sea salt & cracked pepper

• Pan Seared ScallopsCAD 18.00

  Pacific scallops seared in a house infused garlic oil, served with a butter, shallot, garlic, and white wine reduction, with julienne red pepper and lemon zest

• Crispy Pork BellyCAD 12.00

  Sous vide tender pork belly, pan seared crispy topped with an apple jalapeno relish, served with herb crostini

• Tuna TowerCAD 15.00

  Ahi tuna with cucumber, avocado puree, pickled ginger, sesame wonton crisps, spicy mayo

Salads

• Sirocco House GreensCAD 8.00

  Artisan baby greens, cucumber, cherry tomatoes, watermelon radish, spiced pumpkin seeds, feta crumble, house made herb vinaigrette

• Siraia Caesar SaladCAD 9.00

  Baby romaine leaves, with grana padano, herb crostini, smoked pancetta chips house made Caesar vinaigrette

• Heirloom Tomato & House Cured SalmonCAD 15.00

  Heirloom tomatoes with our house Cured Pacific salmon, arugula, drizzled with a smoked peach vinaigrette, and sweet pink peppercorns

Entrées

all entrées will come with daily fresh vegetables and accompanying starch

• 10oz Wild Rose Angus Striploin SteakCAD 38.00

  With a balsamic glazed wild mushroom ragout, with roasted fingerling potato

• Boneless Wild Rose Angus Short RibsCAD 32.00

  Slow roasted Alberta Angus beef short ribs in a savory broth served on black garlic smashed potatoes

• Frenched Wild Rose Elk RackCAD 48.00

  12oz elk chop with a blackberry & cracked peppercorn jus served with sauteed gnocchi

• Sable FishCAD 30.00

  Buttery sable fish pan seared with a soy ginger glaze served on a bed of rice noodles, and a light miso broth topped with fried leeks

• Steelhead SalmonCAD 26.00

  West coast steelhead salmon fillet pan seared with our infused citrus oil, topped with a dill & fried caper hollandaise. Served on a bed of creamy risotto

• Alberta Rack of LambCAD 45.00

  Oven seared lamb rack served with parsnip puree and a Village Blacksmith pomegranate molasses

• Veal ChopCAD 40.00

  10oz grilled bone on milk fed veal steak served with black garlic smashed potato with a sour cherry demi glaze

• Chicken SupremeCAD 26.00

  Pan Seared Chicken Breast served with a roasted red pepper coulis and sauteed gnocchi

• Lobster RavioliCAD 28.00

  Atlantic Lobster blended with ricotta and mozzarella cheeses, leeks and spices, wrapped in striped black squid ink and egg pasta, with a lobster cream sauce

• Prawn & Prosciutto FettucciniCAD 26.00

  Jumbo prawns with fresh fettuccini, blistered cherry tomatoes, white wine cream sauce, basil oil

• Butternut Squash RavioliCAD 24.00

  Butternut squash and ricotta cheese ravioli served with a brown butter fig sauce, with toasted pecans and fried sage