Terrace Fifty-Five
| LUNCH MENU | |
| Appetizers | |
|---|---|
| Wild Mushroom Tart with fresh tomatoes, goat cheese and herbs on a puff pastry tart | 9 |
| Lobster & Shrimp Corn Dogs with “Classic” condiments | 12 |
| Pan Seared Chicken Livers in a reduction of veal jus and balsamic vinegar | 10 |
| Soups | |
| Seafood and Sweet Corn Chowder | 8 / 12 |
| Soup of the Day Your server will describe today’s feature | |
| Salads | |
| Classic Caesar with house made dressing, Reggiano parmesan and buttered croutons | 6 / 9 |
| Terrace Fifty-Five house greens with toasted pumpkin seeds and a Manitoba wild honey vinaigrette | 6 / 9 |
| Shrimp Caesar with East Coast ice shrimp and deep fried BC spot prawns | 14 |
| Heirloom Gold & Purple Beet Salad with Canadian goat cheese & a Banyul’s vinaigrette reduction | 13 |
| Spinach, Chickpeas & Feta with warmed grape tomatoes & artichokes in a natural lemon vinaigrette | 11 |
| Chef's Salad A traditional with breast of chicken, bacon bits, grape tomatoes, Bothwell white cheddar, hard boiled egg on a bed of iceberg and romaine tossed in a remoulade dressing | 12 |
| Quiche of the Day | |
| Served with House greens. Your server will describe today’s Selection | 14 |
| Sandwiches | |
| All of our sandwiches are served with your choice of a small House Salad or Soup of the Day | |
| Open Face Smoked Salmon Thinly sliced and serve with cream cheese, lemon marinated red onion and capers. | 14 |
| Winkler BLT Naturally smoked bacon with sliced Roma tomatoes and bib lettuce. Served on multigrain bread | 9 |
| 529 Corned Beef Thinly sliced house cured corned beef on rye with regular or hot mustard. | 11 |
| The Terrace Reuben Thinly sliced corned beef served warm with a sugared cider vinegar sauerkraut, Swiss cheese and house made Russian dressing. Grilled on dark rye. | 13 |
| Lobster and Shrimp Roll East coast lobster and ice shrimp salad served on grilled roll with bib lettuce. | 16 |
| Grilled Portobello Sandwich Lightly grilled with zucchini, red onion and leeks on a homemade roll with a toasted red pepper mayo. | 10 |
| Homestyle Meatloaf Sandwich Served open faced with a mushroom and thyme gravy and sweet potato fries. | 10 |
| Berkshire Pulled Pork “Sliders” Lightly smoked Berkshire shoulder served in a Piedmont vinegar BBQ sauce and topped with a house made slaw. Terrace potato chips on the side. | 10 |
| New York Steak Sandwich A 6oz. Sterling Silver New York grilled and served on a garlic butter toasted French bread. Topped with fried shallots and house potato chips. | 18 |
| Entrees | |
| Lamb Shepherd’s Pie Ground lamb simmered in stock with garden vegetables and spices. Topped with a rustic mashed potato | 12 |
| Panko & Parmesan Crusted Chicken Schnitzel Pan seared & topped with Parmesan curls & chives. | 15 |
| Tarragon and Shallot Chicken Lightly grilled breast with a tarragon and shallot cream sauce. | 13 |
| Braised Chicken Breast With winter vegetables, fingerling potatoes in a lightly seasoned chicken stock | 12 |
| Panko & Citrus Breaded Walleye Panko & citrus breaded walleye fillets,with house made tartar sauce & sweet potato fries | 18 |
| Pistachio & Ritz Crusted Wild Salmon served with a shallot and dill cream sauce | 19 |
| Tenderloin Country Stew Tenderloin, winter vegetables in a rich beef gravy, served with a smoked gouda and herb biscuit | 13 |
| Curried Pork Medallions Medallions of pork tenderloin in a light curry sauce served on ginger and coconut basmati rice | 13 |
| DINNER MENU | |
| Soup | |
| Seafood and Sweet Corn ChowderSpot prawns, scallops and salmon in a smooth corn chowder | 13 |
| Manitoba Summer GazpachoA chilled soup comprised of tomato, bell pepper, cucumber and garnished with Chèvre cheese | 10 |
| Appetizers | |
| OystersServed on the half shell with lemon, and a champagne mignonette | 3 each |
| MusselsWest Coast Gallo mussels in a green pea and white wine volute with Winkler bacon lardons | 15 |
| Crisp Tempura Battered Spot PrawnsServed with lemongrass, Manitoba Honey, chillies and spicy tamarind dipping sauces | 11 |
| Lobster PoutineTender parmesan home fries topped with 3oz.claw and tail meat, boccocini pearls and bisque | 16 |
| Seared Ahi TunaWith wonton crisps and a spicy marinated Asian vegetable slaw | 13 |
| Seared Giant Bay Scallops With vanilla scented sweet corn ravioli | 14 |
| Duck Leg Confit With fresh water chestnuts, watercress and bitter greens | 16 |
| Pan Seared Chicken Livers Cooked in veal jus thickened with balsamic reduction and served with cambozola crostini | 12 |
| Chef's Tapas Surprise | 14 |
| Salads | |
| Classic Caesar With house made dressing, and Reggiano parmesan | 9 |
| Terrace Fifty-Five Field greens tossed in a Concord Grape-Herbes de Provence vinaigrette | 8 |
| Honey Roasted Baby Beet With Manchego cheese and a lavender vinaigrette | 13 |
| Edamame Salad Steamed Edamame beans with marinated cucumber and toasted sesame seeds Add Shrimp to a salad Add Chicken to a salad Add Salmon to a salad |
8 5 5 5 |
| Grill | |
| Lightly seasoned and grilled. All cuts are Canadian Sterling Silver quality or better. Potatoes, vegetables and peppercorn sauce accompany these dishes. | |
| 8oz. Filet | 36 |
| 12oz. New York Strip Steak | 34 |
| 16oz. Rib Eye | 38 |
| Entrees | |
| Seared Turbot Served with Gallo mussels and Spot prawns on linguine tossed in basil cream sauce | 19 |
| Arctic Char Pan seared Arctic char filet on a bed of braised Du Puy lentils, crisp vegetable salad | 26 |
| Black Cod Miso glazed and served with a dashi broth | 27 |
| Grilled Salmon With Parisian gnocchi, baby root vegetables an sauce vierge | 24 |
| Ahi Tuna Loin Steak Mediterranean style with a niçoise olive tapenade | 32 |
| Full or Half Rack of Canadian Lamb Seasoned and served with an herb infused jus A full rack add $15 |
38 |
| Breast of Manitoba Free Range Chicken Slow cooked sous-vide, then seared to finish. Served with oyster sauce infused jus and sautéed shitake mushrooms | 24 |
| Leg of Manitoba Free Range Chicken Braised in a cacciatore sauce and dotted with niçoise olives | 22 |
| "Pork and Beans" Manitoba Berkshire pork tenderloin served with slow cooked flageolet beans | 26 |
| Canadian Seafood Paella Made with seafood from coast to coast to coast (east, west and north) and seasoned with saffron in the traditional Spanish style.
Made with tomato instead of saffron upon request. Please allow 1/2 hour for preparation |
22 |
| Wild Mushroom Risotto Slow cooked Vialone Nano rice with seasonal wild mushrooms and asparagus tips
Vegetarian |
19 |
| Cashew Paella A vegetarian dish with bell peppers, baby corn, olives and tomato in Paella rice with cashews | 17 |
copyright © 2008
Terrace Fifty-Five Food and Wine
Unit B - 55 Pavilion Cr
Winnipeg, MB R3P 2N6
204-938-PARK
or 204-938-7275
Unit B - 55 Pavilion Cr
Winnipeg, MB R3P 2N6
204-938-PARK or 204-938-7275
Open daily
Tuesday – Saturday
from 11:30 am for
lunch & dinner
Sunday
10:30 – 2:00 pm for Brunch and from 5pm for dinner
Closed Monday
Tuesday – Saturday
from 11:30 am for
lunch & dinner
Sunday
10:30 – 2:00 pm for Brunch and from 5pm for dinner
Closed Monday
