March 09, 2010
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The Ivy Restaurant
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The Ivy Restaurant
 

 Captains Table Bar
 
The Ivy Restaurant
 

SOUPS, SALADS & APPETIZERS

INSIDE OUT FRENCH ONION SOUP
Cream of gruyere cheese soup Topped with toasted bagel Finished with caramelized onions

♥ SHRIMP ROLLS
Shrimp and marinated vegetables wrapped in rice paper Served with an orange ginger dipping sauce

HEARTS OF ROMAINE SALAD
 Whole hearts of romaine topped with a focaccia crustini and maple bacon strips Finished with our homemade Caesar dressing

SMOKED CHICKEN SPRING ROLLS
Smoked local chicken, sautéed baby spinach and Mariposa farms goat cheese Served with a tangy BBQ sauce

THE IVY SALAD
Roots down organic greens tossed with lavender honey vinaigrette, Topped with local julienne apple & duck confit. Finished with limestone dusted cheese fritters

MAIN COURSES

ROASTED PORK TENDERLOIN
Soy and ginger marinated pork tenderloin Served on smoked apple mashed

♥ SEARED SALMON
Pan seared Atlantic salmon Topped with an apple slaw Served with basmati rice

OVEN ROASTED RACK OF LAMB
Lightly smoked rack of Ontario lamb Topped with an blueberry gastrique Served with a potato and red lentil hodge podge

SEARED SEA SCALLOPS
Chorizo sausage crusted jumbo sea scallops Served on a bed of swiss chard Finished with a Porto reduction

CAJUN BAVETTE
Cajun Rubbed hanger steak Cooled by a lime creme fraiche Served with roasted garlic mashed potatoes

LOBSTER CASARECCIA
Butter poached lobster, roasted butternut squash, grilled rapini and casareccia pasta in a blue cheese cream sauce Finished with crispy pancetta

♥ OVEN ROASTED CHICKEN SUPREME
Topped with triple cream brie and red pepper jelly Served with a warm potato salad

MUSHROOM CRUSTED HALIBUT
Line caught Pacific halibut crusted with a wild mushroom duxelle Served on pulled BBQ baby back rib meat

STEAK AND FRIES
Sterling Silver beef tenderloin grilled to your specifications Served with our truffle French fries

MAPLE BOMBAY PASTA
Maple glazed vegetables and chicken sautéed and tossed with casareccia pasta in a red curry cream sauce

DESSERTS

HOT STICKY TOFFEE PUDDING
Soaked in Maple caramel sauce Topped with fresh whipped cream

MAPLE GLAZED PEACH
Oven roasted peach with Ontario maple syrup Topped with citrus sorbet

DUO OF HOME MADE SORBET or ICE CREAM
Our daily “spin”

TAHITIAN VANILLA BEAN CRÈME BRULE
A classic accompanied by fresh berries

DARK CHOCOLATE MOUSSE
Dark chocolate mousse
Finished with a white chocolate creme anglaise

♥ Healthier alternatives

Due to seasonal availabitlty and freshness, Menu items subject to change.

SOUPS, SALADS & APPETIZERS

INSIDE OUT FRENCH ONION SOUP
Cream of gruyere cheese soup Topped with toasted bagel Finished with caramelized onions

♥ SHRIMP ROLLS
Shrimp and marinated vegetables wrapped in rice paper Served with an orange ginger dipping sauce

HEARTS OF ROMAINE SALAD
 Whole hearts of romaine topped with a focaccia crustini and maple bacon strips Finished with our homemade Caesar dressing

SMOKED CHICKEN SPRING ROLLS
Smoked local chicken, sautéed baby spinach and Mariposa farms goat cheese Served with a tangy BBQ sauce

THE IVY SALAD
Roots down organic greens tossed with lavender honey vinaigrette, Topped with local julienne apple & duck confit. Finished with limestone dusted cheese fritters

MAIN COURSES

ROASTED PORK TENDERLOIN
Soy and ginger marinated pork tenderloin Served on smoked apple mashed

♥ SEARED SALMON
Pan seared Atlantic salmon Topped with an apple slaw Served with basmati rice

OVEN ROASTED RACK OF LAMB
Lightly smoked rack of Ontario lamb Topped with an blueberry gastrique Served with a potato and red lentil hodge podge

SEARED SEA SCALLOPS
Chorizo sausage crusted jumbo sea scallops Served on a bed of swiss chard Finished with a Porto reduction

CAJUN BAVETTE
Cajun Rubbed hanger steak Cooled by a lime creme fraiche Served with roasted garlic mashed potatoes

LOBSTER CASARECCIA
Butter poached lobster, roasted butternut squash, grilled rapini and casareccia pasta in a blue cheese cream sauce Finished with crispy pancetta

♥ OVEN ROASTED CHICKEN SUPREME
Topped with triple cream brie and red pepper jelly Served with a warm potato salad

MUSHROOM CRUSTED HALIBUT
Line caught Pacific halibut crusted with a wild mushroom duxelle Served on pulled BBQ baby back rib meat

STEAK AND FRIES
Sterling Silver beef tenderloin grilled to your specifications Served with our truffle French fries

MAPLE BOMBAY PASTA
Maple glazed vegetables and chicken sautéed and tossed with casareccia pasta in a red curry cream sauce

DESSERTS

HOT STICKY TOFFEE PUDDING
Soaked in Maple caramel sauce Topped with fresh whipped cream

MAPLE GLAZED PEACH
Oven roasted peach with Ontario maple syrup Topped with citrus sorbet

DUO OF HOME MADE SORBET or ICE CREAM
Our daily “spin”

TAHITIAN VANILLA BEAN CRÈME BRULE
A classic accompanied by fresh berries

DARK CHOCOLATE MOUSSE
Dark chocolate mousse
Finished with a white chocolate creme anglaise

♥ Healthier alternatives

Due to seasonal availabitlty and freshness, Menu items subject to change.

For booking information, please call the Main Office: (613) 659-2329 reception@ivylea.ca
For The Ivy Restaurant, please call (613) 659-2486 chef@ivylea.ca
For Marina information, please call (613) 659-2380 tim@ivylea.ca
Fax: (613) 659-2351
Toll Free (888)659-2329
61 Shipman's Lane - Lansdowne, Ontario - K0E 1L0

For booking information, please call the Main Office: (613) 659-2329 reception@ivylea.ca
For The Ivy Restaurant, please call (613) 659-2486 chef@ivylea.ca
For Marina information, please call (613) 659-2380 tim@ivylea.ca
Fax: (613) 659-2351
Toll Free (888)659-2329
61 Shipman's Lane - Lansdowne, Ontario - K0E 1L0