Bala Bay Inn Menu
GHOSTS DININGROOM
Appetizers
Soup du Jour
Made fresh daily from local ingredients
~6
Lobster Bisque
Cognac and crème fraiche
~11
Romaine Salad
With crisp smoked bacon, Grana Padano & roasted garlic dressing
~8
Summer Salad
Field greens with avocado, feta cheese, blueberries and tangerine vinaigrette
~10
Spinach & Mushroom Salad
Baby spinach with sautéed wild mushrooms, smoked bacon and crumbled goat cheese
~13
Pan-seared Calamari
Warm artichoke salad and tomato relish
~12
Vodka-cured Salmon
Apple and fennel slaw
~12
Shrimp Martini
Grilled tiger prawns on a nest of Asian slaw with Wasabi vinaigrette
~17
Blue Crab Cakes
Pacific blue crab in a Panko crust with tomato and horseradish aioli
~15
Mussels Provencal
Steamed PEI mussels with white wine, garlic and tomato
~13
GHOSTS DININGROOM
Entrees
Pork Tenderloin
Sweet potato mash, wilted spinach, caramelized apple and Marsala jus
~28
Atlantic Salmon
Roasted fennel, root vegetables and sweet peppers with tomato and olive relish
~24
Crackling Skin Chicken
Butternut squash with seared Chard and cranberry-infused jus
~22
Veal Chop
Wild mushroom risotto, asparagus, caramelized pears and stilton cream
~34
AAA Aged 10oz
Beef Tenderloin with Glazed Chevre
Yukon mash, wilted spinach and Portobello Jus
~36
Duck Breast
Roasted new potato, wilted spinach and blueberry compote
~36
Rack of Ontario Lamb
Garlic mash, fresh asparagus and Scottish prune jus
~38
Pan Seared Scallops
Squash puree, French beans and crisp smoky bacon
~26
Fettuccine
Roasted chicken, smoky bacon and wild mushrooms in a roasted garlic cream
~18
AAA Aged 12oz
Striploin Steak
Buttered asparagus, Yukon mash and Truffle jus
~32
Executive Chef Mackenzie Taylor |
Sous-Chef Janice Robbie |
GHOSTS DININGROOM
After Dinner
Wines & Ports
Inniskillin Late Harvest Vidal 6.95 Gl 34.95 Bt
Taylor Fladgate Late Bottle Vintage 7.95
Taylor Fladgate 20 Yr Tawny 13.95
Cognac & Brandy
Courvoisier VS 6.50
Hennesy VS 7.50
Remy Martin VSOP 9.50
Specialty Teas & Coffees
Monte Cristo 6.50
B-52 6.50
Spanish 6.50
Blueberry Tea 6.50
Single Malts & Blends
Chivas 10.95
Johnny Walker Red 6.50
Dalwhinnie 8.50
Laphroaig 8.50
Lagavulin 10.95
GHOSTS DININGROOM
Desserts
Apple Croustade
Apples baked in tender pastry
topped with cinnamon ice cream
~7
Bananas Ganache
Bananas and chocolate wrapped in phyllo
Milanese Vanilla Ice Cream
~7
Double Cream Cheese Cake
Manhattan Style
Bala Berry Preserves
~7
Crème Brûlée
Tahitian vanilla bean infused crème
crisp caramelized sugar
~8
Artisan Cheese Plate
Selection of Quebec cheeses
Toasted baguette
Seasonal Fruit
~12
Sorbets & Ice Creams
Ice:
Mango
Raspberry
Lemon Ices
Ice Cream:
Cinnamon
Milanese Vanilla
Lindt Chocolate
~5
Appetizers
&
Salads
Daily Soup 4.95
Made daily from the freshest ingredients
Romaine Salad 7.95
With crisp smoked bacon, Grana Padano & Roasted Garlic Dressing
Summer Salad 9.95
Field greens with avocado, feta, blueberries & tangerine vinaigrette
Spinach & Mushroom Salad 12.95
Baby spinach with sautéed wild mushrooms, smoked bacon and crumbled goat cheese
Traditional Bruschetta 6.95
Garlic-rubbed baguette with tomato, kalmata olive and feta cheese
Blue Crab Cakes 14.95
Pacific blue crab in a Panko crust with tomato and horseradish aioli
Shrimp martini 16.95
Grilled tiger prawns on a nest of Asian slaw with Wasabi vinaigrette
Vodka Smoked Salmon 12.95
Thin slices of vodka-infused smoked salmon with fennel and apple slaw
Wings by the Pound 10.95
Tossed in our own sauces: habenero-infero, hot, BBQ, mild, honey garlic, curry or dry Cajun
THE GRILL & PATIO
Mains
Roasted Chicken Wrap 11.95
Moist chicken in a grilled tortilla with sun-dried tomato aioli, lettuce, tomato and bacon
Steak Salad 18.95
AAA 6oz grilled striploin sliced over a Caesar salad with crumbled blue cheese
Angus Burger 8.95
Ground AAA 8oz Angus Beef on a lightly toasted Kaiser
Chicken Quesadilla 9.95
Roast chicken with salsa and American cheese in a grilled tortilla with roasted onion dip
Mussels Provencal 12.95
Steamed PEI mussels with white wine, garlic and tomato
Bala Bay Burger 12.99
Our house burger topped with grilled Portobello mushroom, double-smoked bacon and blue cheese
Panko-Crusted Pickerel 13.95
Crisp pickerel fillet with frites and fresh field greens
Prime Rib Sandwich 16.95
Thin slices of slow roasted Prime Rib on grilled potato-rosemary bread with horseradish aioli, frites and field greens
Atlantic Salmon 18.95
Grilled fillet of North Atlantic salmon over baby greens with tomato and olive relish
Fettuccine 17.95
Roasted chicken, smoky bacon and wild mushrooms in a roasted garlic cream
Executive Chef Mackenzie Taylor |
Sous-Chef Janice Robbie |
THE GRILL & PATIO
Desserts
Banana Caramel Cheesecake Xangos
Rich, creamy cheesecake layered with chunks of banana and real-butter caramel within a flaky pastry tortilla.
~
7
Butter Finger Crunch
Sweet, salty peanut butter crunch, creamy milk chocolate and buttery caramel, all layered twice
~
7
Chocolate Pisano
Chocolate cake alternately layered with chocolate mousse and chocolate ganache
~
7
Crème Brûlée
Tahitian vanilla bean infused crème
crisp caramelized sugar
~
8
Sorbets & Ice Creams Ice Cream:
Cinnamon
Milanese Vanilla
Lindt Chocolate
~
5
Ices:
Mango
Raspberry
Lemon Ices
Strawberry
~
6
Sunday
Brunch Menu
10am to 1pm
Basket of freshly baked
Muffins, croissants and rustic breads
accompanied by preserves,
Cereals and yogurt
---
Fresh seasonal fruit and
artisan cheese board
---
Hand tossed caeser salad and
garden green salad with
house made dressing
House cured Atlantic salmon,
fresh steamed mussels and
chilled shrimp
---
Slow Roasted AAA Striploin Carvery
Roasted Homestyle potatoes
Sausage and Bacon
French Toast
---
Made to Order Omelette station
---
Freshly Baked Pies,
Cakes and warm bread pudding with
crème anglais
Family Italian Buffet
Tuesday 5:30 to 7:00pm
Freshly-baked bread
Bruschetta
Vegetarian grilled Antipasto
Romaine salad with crisp prosciutto, grana padano cheese,
croutons and roasted garlic dressing
Mussels in wine and roma tomato vinaigrette
Penne Primavera
Meat Lasagna Florentine
Gourmet Pizza
Chicken cacciatore
Italian-style Meatballs
Rice with roma tomato and asparagus
Confit of vegetables
Chocolate Mousse
Freshly-baked pies
Tiramisu
Fresh fruit