TAKEOUT MENU

TRY & DISCOVER
Our dishes

THIS MENU IS NOT AVAILABLE FOR TAKE OUT  PLEASE CHECK THE TAKE OUT MENU

CAESAR SALAD romaine heart, house made Caesar dressing and Romano cheese                  12

GOAT CHEESE SALAD pear, candied pecans, grape seeds oil, Dijon mustard, orange balsamic vinaigrette                                                                                                                                                    12

SAUTEED ESCARGOT with black grapes, red wine garlic butter reductions                              12

SMOKED SALMON, tomato, cucumber, red onion and   capers                                                   14

OCTOPUS SALAD arugula, red wine, balsamic, vincotto and vegetables                 14

MAIN COURSE

BOUILLABAISSE braised monk fish, pacific snapper, and shrimp, in tomato, fennel, saffron, seafood broth and potatoes                                                                                                                     34

CUAQUILLES ST JACQUES seared scallops, with mushroom, tarragon, cream sauce baked with mashed potatoes and gruyere cheese                                                      36

SALMON FILET 7oz roasted filet, butternut squash, lemon butter, asparagus       27

BEEF BOURGUIGNON braised cheek with mushroom, bacon, carrot in red wine, tomato

Served with mashed potatoes and vegetables                                                                                      27

COQ AU VIN braised organic chicken, with bacon, mushroom in red wine tomato sauce                                                                                                                                     29

Please notify your server of any allergy

Elixir-Bistro-Restaurant-Fine-Dining-Dishes-About-Sea-Scallops-Cambridge-Ontario-Galt-Downtown
Elixir-Bistro-Restaurant-Fine-Dining-Dishes-Goat-Cheese-Beet-Beets-Salad-Cambridge-Ontario-Galt-Downtown
Discover
Our Wines
Discover
Full Menu
0
Chef's Dishes
0
Vintage Wines
0
Happy Guests
0
Established
Chef
Recommended

Sea Scallops

Smoked bacon, mushrooms , sauvignon blanc potatoes, seafood broth and cream sauce.

Chef
Recommended

Duck Confit

Roasted duck legs, port wine, apricot brandy and sweet balsamic reductions. Served with dried apricot, vegetables and roasted potatoes.

Chef
Recommended

Bouillabaisse

With shrimp, scallops in saffron, tomato fennel, potatoes, fresh vegetables and shrimp broth.