Menu

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Our dishes

 

Starters

Soup   9                                                                

Escargot pan seared escargot, black grapes, beurre rouge                14                       

Grilled Aubergin  Parmigiano-gruyere cheese sauce, mint, sautéed onions  15

Smoked Duck Breast arugula, grapes, tomato, balsamic reduction  18

Goat Cheese Salad  fresh arugula, beets, mango-balsamic vinaigrette  11                     

Caesar salad  classic Caesar dressing, Parmigiano, bacon and croutons 12

 

 

Entrées

All entrées served with fresh vegetables

Beef Tenderloin  7oz  filet wrapped in bacon, port wine-sage reduction,  creamy mashed potatoes    36

Bouillabaisse monk fish filet, tiger shrimp, mussels, saffron-tomato-fennel-bouillabaisse broth    32

Duck Confit slow roasted legs, brandyorange sauce,  served with fingerling potatoes    32

Beef cheeks  braised with red wine, bacon, mushrooms, tomato, and pearl onion,  served with creamy mashed potatoes        28

Chicken tarragon  chicken braised in tarragon, brandy, cream sauce served with roasted fingerling potatoes   30                                                                                          

Vegetarian Made fresh daily          24                                                                                            

Our menu changes regularly                  

Please notify your server of allergies when placing your order.  Thank you.

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Elixir-Bistro-Restaurant-Fine-Dining-Dishes-Goat-Cheese-Beet-Beets-Salad-Cambridge-Ontario-Galt-Downtown
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Our Wines
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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.