Wednesday March 29
Today: 11am-2:30pm, 4:30-9:30pm
111, 10220 - 103 Street NW
Gluten Free Menu
Lunch Gluten Free Menu
Gluten Free Desserts
Non Alcoholic Drinks
Wine and Cocktails Menu
Dinner Group Menu - Superior
French Menu for School Classes
Dinner Group Menu - Standard
Lunch Group Menu
Wed Mar 29
Thu Mar 30
Fri Mar 31
Sat Apr 1
Sun Apr 2
Mon Apr 3
Tue Apr 4
Wed Apr 5
Thu Apr 6
Fri Apr 7
Sat Apr 8
Sun Apr 9
Mon Apr 10
Tue Apr 11
Wed Apr 12
Thu Apr 13
Fri Apr 14
Sat Apr 15
Sun Apr 16
Mon Apr 17
Tue Apr 18
Wed Apr 19
Otherwise please call
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Gluten Free Menu
Gluten Free Appetizers
BAKED CRAB, ARTICHOKE AND PARMESAN DIP.
Crabmeat baked with artichokes, light cream, shallots, and jalapeno and parmesan cheese. Served with gluten free bread and gluten free tortilla chips.
Mushrooms topped with creamed spinach and smoked salmon baked in a cheese blend and hollandaise sauce. Served with gluten free bread.
ESCARGOT A LA CHEF.
Six plump French snails sautéed with garlic and onions and baked with spinach, cream and hollandaise sauce. Served on mushroom caps with gluten free bread.
VARIETY CHEESE PLATE.
Slices of blue cheese, cremembert and brie. Served with grapes, walnuts and garden salad.
Six plump French snails sautéed with garlic butter, herbs and tomatoes. Served with gluten free bread.
Fresh mussels simmered with garlic, white wine and tomatoes and herbs. Served with gluten free bread.
BAKED FRENCH ONION SOUP.
Baked with gluten free croutons and a blend of mozzarella, gruyere & Swiss cheeses.
Small 6.95 Large 9.95 All Dressings are made in house from olive or Canola Oil
SPINACH PEAR & BLUE CHEESE.
Baby spinach tossed with a port and pear vinaigrette, topped with sliced baked pears, blue cheese, caramelized pecans and dried cranberries.
Romaine lettuce tossed in fresh feta cheese vinaigrette, tomatoes and cucumbers, red onion, black olives, bell peppers and crisp chips.
Romaine lettuce tossed in a creamy dill dressing, sliced mushrooms, carrots, and chopped egg.
Mixture of fresh greens in a blueberry vinaigrette, strawberries and melon and caramelized pecans.
Romaine lettuce with a dressing of olive oil, vinegar, mustard, anchovies and capers with fresh parmesan and gluten free croutons.
Country French Entrees
DUCK CONFIT A L’ORANGE.
Marinade duck legs served with an orange demi- glace. Served with coconut rice and fresh seasonal vegetables.
MEDALLIONS OF BEEF CHASSEUR.
Two AAA Beef tenderloins grilled with a wild mushroom and red wine demi-glace. Served with roasted potatoes and fresh seasonal vegetables.
10oz AAA Alberta beef ribeye sprinkled with steak peppercorn mix and covered with a port wine demi-glace. Served with roasted potatoes and fresh seasonal vegetables.
LAMB SHANK PROVENCALES.
Slow braised lamb shank in a red wine, tomato and rosemary sauce. Served with garlic mashed potatoes and fresh seasonal vegetables. Second shank 14.00
CEDAR BAKED SALMON FILET.
Pacific salmon glazed with maple and baked on a cedar plank. Served with garlic mashed potatoes with fresh seasonal vegetables.
MUSSELS MARSEILAISE .
1 1/2 pounds of fresh mussels simmered with white wine, Sambuca, tomatoes, herbs and garlic. Served with gluten free bread.
GRILLED LAMB CHOP.
Four pieces of tender lamb chop cooked ‘medium to medium rare’ in a red wine and mustard cream sauce. Served with garlic mashed potatoes and sautéed spinach and mushrooms.
Skewer of seven prawns grilled in garlic butter.
Four scallops grilled in olive oil with salt and pepper.
A generous portion of fried garlic butter mushrooms.
Side of chicken pieces grilled in garlic butter.
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