Sauvignon Bistro & Bakery Inc

Kitchen soup.

Mixed green salad of Boston lettuce, baby kale, radicchio, shaved fennel, nicoise olives, toasted pistachios, pomegranate vinaigrette❊

Grilled calamari on a cucumber, cherry tomato, potato salad, chimichurri vinaigrette.

Panko crusted aubergine, herbed whipped goat cheese, roasted red pepper, arugula pesto, balsamic reduction.

Savoury crab cake with a Napa cabbage, carrot, red pepper coleslaw

Mushroom and pine nut pate, pickled slaw, and crostini.

Lebanese meatballs, tahini yogurt dressing.

PEI Mussels steamed in kronenbourg 1664, cream, garlic and caramelized leeks

Caesar salad a la Sauvignon.

Spicy grilled shrimp, black bean and avocado salad, citrus papaya dressing.

Orecchiette tossed in a spicy chorizo and tomato cream sauce.

Grilled sterling silver black angus striploin smeared with pommery mustard, smothered onions, russet potato frites.

Vegetarian aubergine and chickpea curry, dried fruit quinoa, onion bhaji, toasted cashew.❊

Roasted brined cornish hen on a corn, green bean, red pepper, spinach succotash.

Seared sea scallops, brown butter celeriac puree, sautéed sugar snap peas and red pepper coulis.

Braised NZ lamb shank, creamy herb polenta, sautéed kale, green olives, parsley mint pistou.

Confit of savory muscovy duck, Israeli couscous tossed in eggplant, red pepper, green olives caponata.

Seared Poissons de jour, potato rosti, haricot vert, salsa verde.

Veal schnitzel, warm potato salad of asparagus, scallion, dill, and a horseradish aioli.

Russet potato frites and aioli.

Sautéed garlic greens.

Kid’s pasta tossed in a tomato or cream and cheese or butter sauce