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
Email To Recipient
Email To Self
Pay by Credit Card
Pay with PayPal
CROUSTILLE AU FROMAGE.
Lightly seasoned deep fried cheese crepes. Served with a garlic greek yogurt dip. Small basket 9.50 Large basket 13.50
BAKED CRAB, ARTICHOKE AND PARMESAN DIP.
Crabmeat baked with artichokes, light cream, shallots, and jalapeno and parmesan cheese. Served with sliced French baguette and tri coloured tortilla chips.
Half brie wrapped and baked with filo pastry. Served on a bed of cranberry coulis and a side of fresh fruit.
VARIETY CHEESE PLATE.
Slices of blue cheese, camembert and brie. Served with grapes, walnuts and garden salad.
Creamy seafood chowder with mussels, shrimp, salmon and scallops.
WILD MUSHROOM SOUP.
Garnished with a drizzle of balsamic vinegar reduction.
BAKED FRENCH ONION SOUP.
Baked with 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 croutons.
Crepes come topped with hollandaise sauce (unless otherwise specified) and are served with orzo pasta and fresh seasonal vegetables.
CREPE A LA REINE.
Bite size chicken breast and veal with mushrooms in a wine cream sauce.
Bite sized chicken breast, baby shrimp and peach compote in a light curry cream sauce.
CREPE CORDON BLEU.
Diced chicken breast, black forest ham, sundried tomato, tomato filets and basil with a cheddar cheese sauce.
Strips of beef tenderloin grilled with peppers, onions, pickles and mushrooms in a demi-glace paprika cream sauce.
Fresh asparagus, brie and smoke salmon with creamy cheese sauce.
Salmon, baby shrimp and asparagus in a creamy dill sauce.
CREPE GINGER BEEF.
Beef tenderloin cooked with our spicy sweet ginger sauce with crunchy celery and carrots.
Combination of baby shrimp, scallops, monkfish and hot Italian sausage with okra, sweet peppers and our own tomato and herb sauce.
CREPE FRA DIAVOLO.
Black Tiger Shrimps flamed with brandy and sautéed with red pepper in our tomato herb sauce with an herb crepe.
CREPE SEAFOOD AMERICAINE.
Scallops, shrimps and monkfish in a tarragon lobster sauce in an herb crepe.
Creamed spinach with mushrooms sprinkled with our cheese blend.
Fresh asparagus and brie with a creamy cheese sauce.
Eggplant, zucchini, tomatoes, red pepper, onion, garlic and herbs, topped with our cheese mix in an herb crepe.
Country French Entrees
Veal strip loin flattened and coated with panko breading covered in our wild mushroom cream sauce. Served with garlic roasted potatoes and fresh seasonal vegetables. Garnished with a lemon wedge.
MEDALLIONS OF BEEF CHASSEUR.
Two AAA Beef tenderloins grilled with a wild mushroom and red wine demi-glace. Served with sweet potato fries and fresh seasonal vegetables.
STEAK AND FRITES.
8oz AAA Strip loin sprinkled with steak mix peppercorn, open faced on a French sour dough baguette. Served with sweet potatoes fries with chipotle mayonnaise OR French fries.
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
SEAFOOD AIOLI ON FETTUCINI.
Tiger Prawns, salmon and mussels served on a bed of fettuccini with a garlic olive oil and cream sauce.
GOURMAND BISON BURGER.
8oz bison burger topped with in house made tomato relish and a mix of mozzarella, emmenthal and gruyere cheeses. Served on a French sour dough baguette with sweet potato fries and chipotle mayonnaise.
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.
Copyright (c) 2017 The Creperie