BRINGING YOU A LITTLE PIECE OF FRANCE & ITALY

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TRY & DISCOVER
Our dishes

Our Menu du Jour changes and is prepared fresh daily and includes hand-picked and organic ingredients from the Chef’s personal garden. We can still cook your Elixir favourite if we have the ingredients on-site. Message, call or contact the chef ahead of time to be sure and it would be his pleasure to accommodate you.

Check back often as each visit will provide you with a new culinary experience!

FRESH DAILY MENU

STARTERS AND soup

Goat cheese salad Arugula, tomatoes and mango balsamic, candied pecans   11

Caesar salad Romaine hearts, real bacon and Parmesan cheese   12

Beef tartar hand chopped raw beef, wild garlic and tarragon tartar sauce, garlic baguette   19

Lemon grass mussel white win, hot pepper, tomato, ginger, garlic baguette     15

 

Smoked Salmon dill, cream cheese, Red Onion, tomato, cucumber and crackers        10

Escargot Pan seared escargot, black grapes, red wine garlic sauce.   11

MAIN DISHES

bouillabaisse fish and seafood stew, with tomato,saffron,fennel,potatoes and seafood broth  36

Duck confit crispy leg, port wine, fig sauce, and potato au gratin and vegetables one leg 24 two legs 30

Veal pan seared aged tenderloin, white wine brandy cream sauce, vegetables and roasted potato   30

Steak grilled 10 oz.  AAA beef striploin with mashed potatoes, peppercorn sauce and vegetables   32

Coq au vin chicken, red wine, tomato, mushroom, bacon with vegetables and mashed potatoes    27

Pasta with meat balls freshly cooked pasta in homemade Italian tomato sauce 24

Vegetarian hot curry vegetables with basmati rice 24

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
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Our Wines
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Full Menu
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Chef's Dishes
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Vintage Wines
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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.