Big Lake Pasta Bucatini $17

Local artisanal Bucatini pasta cooked al dente with sauteed spinach and sausage in a lightly spiced, buttery tomato pan sauce.

 

Big Lake Smoky Mac N Three Cheese Bake $15

Tender hand crafted Campanelle pasta cooked and layered into a baking dish before being smothered in a luscious and smoky three cheese and beer sauce then topped with buttery bread crumbs and baked until golden.

 

Red’s Luscious Lasagna $17

This lasagna borders on perfection and is prepared for people who eat, breathe and live lasagna. We use a rich blend of cheeses including mozzarella, provolone and ricotta combined with our amazing beef and pork bolognese sauce oozing between soft layers of pasta sheets. We’ve also added just the right amount of green with spinach and fresh basil as highlights to tempt your tastebuds.

 

Big Lake Ravioli with Loon Vodka Rose Sauce $19

Big Lake Ravioli cooked al dente and tossed in our gorgeous tomato basil sauce which is touched with just a little cream and Northwestern Ontario’s very own Loon Vodka to make our uniquely delicious rose sauce.

 

All of our pastas include a side Caesar salad and fresh bread.

 

Bacon Wrapped Mediterranean Chicken $22

Succulent and tender chicken breast Supreme stuffed with tomato and basil Ricotta wrapped in crisp smoky bacon then drizzled with a sweet balsamic reduction and plated with Parmesan crusted potatoes and browned butter green beans.

 

Vodka Rose Parmesan Crusted Chicken $19

Premium chicken breasts crusted in a Parmesan breading, topped with Vodka Rose Sauce and smoked Provolone cheese. Oven roasted until they’re hot and bubbling, served with slow roasted potatoes and buttered sweet corn with sundried tomato, Cilantro and lime.

 

Classic Coq Au Vin $20

Exquisite Whole Chicken Legs marinated in Red Wine, slow roasted with mushrooms and onions until the meat is almost falling of the bone, served with whipped roasted garlic potato quenelles and slow roasted root vegetables with honey.

 

Redhead and The Chef Pickerel Supreme $26

Fresh pickerel fillet a la meuniere pan fried to absolute perfection and topped with a warm butter baby shrimp, cherry tomato and almond salsa. Served with lemon dill rice and roasted chickpeas marinated in sundried tomato and herb oil.

 

Citrus and Herbed Lake Trout $21

Fresh Lake Trout fillets grilled with fresh lime and orange juice and herbs Provencal. Served with green onion and bacon scalloped potato and summer farmed carrot spears.

 

Breakwater Striploin $31

Seared AAA Black Angus Striploin oven roasted and sliced served with a silky brandied jus, locally sourced mushrooms, farmed carrots and Gorgonzola twice baked potatoes.

 

Triple A Black Angus Prime Rib $32

Slow roasted triple A Black Angus Prime Rib seasoned with The Chef’s secret proprietary rub. Our Prime Rib is served medium rare with our from scratch jus and a beautiful Yorkshire pudding perfect for sopping up sauce. Enjoy our roasted Parmesan crusted fingerling potatoes and charred Asparagus spears with this amazing meal.

 

The Summer Pig Roast $21

Locally farmed succulent pig, expertly roasted to bring out the fire licked smoky flavours that make a pig roast so special! Carved and served picnic style with fresh local dinner rolls, sweet peaches and cream corn on the cob, baked potatoes with sour cream, chive and bacon bits.

 

All prices are per person or as noted by quantity on menu and are subject to change without notice. Applicable taxes, surcharges such as fuel, special request fees and damages are not included. A 15% Catering Service Fee will be applied to all event invoices.

Contact us at (807) 621-1599 or at jen@redheadandthechef.com

Visit us at www.redheadandthechef.com