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Our dishes

STARTERS

Romaine hearths, house made Caesar dressing and Romano cheese                                          10

Goat cheese greens, red beets, candied pecans and orange balsamic vinaigrette                 11

Sautéed escargot with black grapes, red wine garlic butter reductions                                         12

Smoked salmon with tomato, cucumber, red onion, and capers                                                12

Pan seared marinated ground beef brisket, san marzano tomato, shard Parmigiano                  14

MAIN COURSE

Feature plate of the day will be introduced by your server

Braised beef cheeks in red wine,  tomato, crispy bacon, mushroom

carrot, caramelized pearl onion, Yukon gold  mashed potatoes and vegetables         29 

Baked sea scallops au gratin, gruyere cheese, mushroom, cream sauce & vegetables             34

Roasted duck legs confit with orange sauce, roasted potatoes and vegetables                           30

Mon kfish fillet, tomato, fennel, potatoes, coconut cream, vegetables and saffron rice             24

Chicken, toasted chili, curry leaves, coconut milk, ginger jus, basmati rice and vegetables       21

Please notify us of any allergy

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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.