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We emphasize regional products and fresh ingredients, and actively support small enterprises committed to quality products.
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'There are only ten minutes in the Life of a pear when it is perfect to eat.'
Ralph Waldo Emerson
'For most of us, the recalling of a memory linked to a smell is a pleasant sensation; for a few of us, the scent of chocolate can trigger an electrical stimulation in the brain so violent that it results in a seizure.'
Irene Chalmers, 321
'Tests indicate that people who lose their sense of smell also tend to lose all sexual impulses, and over 90 percent suffer serious depression.'
Stewart Lee Allen, 243
'Contrary to popular belief, thin asparagus spears are not more tender than the fat ones. Tenderness is related to colour—the greener or whiter the better. Asparagus is a member of the lily family. There are three varieties: green, white, and violet. It has been cultivated for more than 2000 years.'
Irena Chalmers, 38
'Amerigo Vespucci, after whom America was named, was a pickle merchant before he went into the exploration business. As a ship’s chandler, he outfitted ships with pickled vegetables for long voyages. Pickling is one of the oldest forms of preserving food. It has been traced to Mesopotamia at the dawn of "civilization," more than 4,500 years ago.'
Irena Chalmers, 28
'The globe artichoke belongs to the thistle family. The "choke" in the centre is actually an immature flower, enclosed in leaf scales (the parts we nibble at). Jerusalem artichokes are the tuberous roots of a member of the sunflower family and are sometimes called sunchokes. They are a source of insulin. In 1947, Marilyn Monroe was crowned the first Queen of the Artichokes.'
Irena Chalmers, 37
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• • • •
PASSATEMPO at Spirit Ridge REGULAR MENUS
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BRUNCH… (8am - 3pm)
- Cornbread with saskatoonberry butter.
- Spiced carrot muffins with butter.
- Fresh fruit with honey cream and granola.
- Goatscheese frittata with tomato chutney and flaxtoast
- "Tofu scramble": panfried organic tofu, chickpeas, quinoa, and mushrooms served with flaxseed toast.
- Croissant french toast, gingery apple sauce, mascarpone cream, and butterscotch.
- Bacon and eggs with potato hash, flaxtoast, ketchup.
- 'Green eggs and ham' : pesto and edam scrambled eggs, grilled ham steak, flaxseed toast, potato hash and mushroom cream.
- 'Huevos rancheros' : 2 soft poached eggs on housemade tortilla with spanish bean sauce, gouda cheese, and sour cream.
- Spinach and gouda cheese omelette with fresh tomatoes and flaxseed toast.
- 'Steak and eggs' : grilled bison steak, poached eggs, flaxseed toast, mushroom cream, and edam potato hash.
- Cup of soup.
- Bowl of soup.
- Quinoa (‘keen-wah’) salad with spinach, fried chickpeas, feta cheese, sherry vinaigrette and grilled tiger prawns.
- Romaine salad with roast garlic dressing, edam, corn, and chopped eggs.
- Thai rice noodle salad with sesame dressing, tofu, mushrooms, scallions and cashews.
- Platter of chile spiced chicken wings with horseradish cream.
- Grilled organic grassfed beef striploin with grilled prawns, herb butter and fries.
 Sandwiches - served with house salad, soup, or fries
- Italian Panini - spicy deli meats, gouda, vegetable spread.
- Lamb burger – tomato sauce, gouda, and spicy lime mayo.
- Mushroom-kale burger – fresh tomato and horseradish
- Antipasto platter – deli meats, cheeses, marinated. vegetables, pickles, hummous, bread, and crackers (serves 2-4).
DINNER (5pm - 10pm)
Appetizers & Tapas
- Bowl of soup.
- White bean hummous with grilled bread.
- French fries with aioli and ketchup.
- Enchilada of braised pork, refried beans, gouda cheese, spanish tomato sauce, and sour cream.
- Platter of spiced chicken wings with horseradish
sauce.
- Mussels steamed in garlic, tomato, and whitewine sauce or spicy malaysian curry cream - served with grilled bread.
- Sautéed tiger prawns with almond romesco sauce
and feta cheese.
- 'PASSATEMPO': candied pecans, almonds, and cashews
- Organic soybeans with seasalt.
- Deep fried olives, pickles, chickpeas with raita.
Salad
- Quinoa (‘keen-wah’) with spinach, fried chickpeas, feta cheese, grilled tiger prawns and sherry vinaigrette.
- Romaine with roast garlic dressing, gouda, bacon, and chopped eggs.
- Thai rice noodles with sesame dressing, fried tofu, mushrooms, scallions and cashews.
Entrees
- Tiger prawns sauteed in garlic and chilies on linguine pasta with tomato salsa.
- ‘Steak Frites’ – grilled certified organic grassfed 8oz beef striploin, pomme frites, grilled tiger prawns, organic herb butter.
- Grilled lamb tenderloin on moroccan spiced couscous with mint lamb jus.
- Roasted free range chicken breast from Maple Hills farm with chorizo rice, honey orange sauce, and sour cream
- Grilled bison flatiron steak with bluecheese cream, redwine chocolate sauce and potato mash.
- Sautéed wild whitespring salmon with goatscheese-almond sauce, quinoa, and tomato salsa.
- Pecan-cheese koftas with tomato chutney, pinenut quinoa, and yogurt.
SWEET
- Creme Brulee.
- 'A plate of chocolate' … for two.
- Vanilla cake with strawberry sorbetto.
- All natural Virgil’s rootbeer or cream soda ice cream float.
- Classic Tiramisu.
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PASSATEMPO at Spirit Ridge BANQUET MENUS
A 18% gratuity and GST will be added to all menus
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'BUFFET OR FAMILY STYLE' BREAKFAST
CONTINENTAL
- Assorted pastriesand muffins
- Coffee, tea
- Assorted juices
Price: $10 per person
CONTINENTAL DELUXE
- Assorted deli meats, cheeses, and bread
- Seasonal fresh fruit with yogurt
- Assorted pastries and muffins
- Coffee, tea
- Assorted juices
Price: $15 per person
CANADIAN
- Scrambled eggs with cheese
- Smoked bacon
- Potato hash
- Flaxseed toast, peanut butter, and jam
- Seasonal fruit salad with yogurt
- Coffee, tea and juice
Price: $19 per person
CANADIAN DELUXE
- Eggs benedict (ham, smoked salmon, or tomato)
- Smoked bacon or beef sausage
- French toast with maple syrup
- Potato hash
- Toast and jam
- Seasonal fruit salad
- Granola and yogurt
- Coffee, tea, and assorted juices
Price: $25 per person
'BUFFET STYLE' COFFEE BREAKS
A
- Coffee or tea and assorted Tim Horton’s donuts/muffins
Price: $8 per person
B
- Coffee or tea and assorted in-house baked pastries
Price: $10 per person
C
- Coffee or tea, soft drinks, juices, fresh fruit platters, and
in-house bakes pastries
Price: $14 per person
'BUFFET STYLE' WORKING LUNCH MENUS
PINOT
- Mixed green salad or caesar salad
- Sandwich platters (deli meats or vegetarian)
Price: $14 per person
MERLOT
- Mixed green salad or caesar salad
- Choice of bison stew or creamy salmon chowder with garlic-cheese toast
Price: $16 per person
MERITAGE
- Mixed green salad or caesar salad
- Sandwich platters: choice of deli meats or vegetarian
- Choice of bison stew or creamy salmon chowder with garlic-cheese toast
Price: $19 per person
All working lunches include coffee, tea, soft drinks
'BUFFET OR FAMILY STYLE' DINNER
SAUVIGNON
- Mixed green or caesar salad
- Roasted wild salmon with hollandaise
- Braised chicken in garlic-mustard sauce
- Spanish style rice
- Seasonal vegetables
- Chocolate mousse
Price: $27 per person
CHARDONNAY
- Mixed green or caesar salad
- Grilled bison flatiron steaks with mushroom sauce
- Wild salmon with goatscheese almond sauce
- Edam mashed potato
- Seasonal vegetables
- Vanilla cake with butterscotch
Price: $32 per person
SYRAH
- Sauteed tiger prawns with romesco sauce and feta served with garlic-cheese bread
- Mixed green or caesar salad
- Tomato-chipotle braised bison shortribs
- Wild salmon with goatscheese almond sauce
- Roasted potatoes
- Seasonal vegetables
- Classic tiramisu
Price: $39 per person
'individually plated' launch
EXAMPLE SET MENU [20 Guest Maximum]
- Mixed green salad with sherry vinaigrette,
organic asiago, and fresh tomato
or
- Chef's daily soup
- Grilled lamb burger with romesco sauce, and gouda served with fries or salad
or
- Sauteed wild salmon with goatscheese almond sauce and orzo pasta
or
- Grilled tiger prawns on quinoa with feta cheese, fried chickpeas, and spinach
- Vanilla cake with butterscotch
or
- Locally made sorbet
Price: $25 per person; $45 with wine selections
'individually plated' DINNER
EXAMPLE SET MENU [20 Guest Maximum]
- Sauteed tiger prawns with romesco sauce, feta
or
- Chef's daily soup
- Romaine salad with roast garlic dressing, and gouda
or
- Mixed greens with sherry vinaigrette, asiago, and tomato
- Grilled bison flatiron steak with bluecheese cream and
redwine chocolate sauce
or
- Roasted ½ chicken with honey orange sauce and jasmine rice
or
- Pecan and cheese koftas with tomato chutney and pinenut quinoa
- Chocolate fudge cake
or
- Locally made sorbet
Price: $45 per person; $75 with wine selections
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To inquire about banquets or private parties please contact banquet director
at 250-495-8007.
250-495-8007
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