Soup of the Moment
made fresh daily
Oldtown Seafood Chowder
crab, shrimp, scallops, clams, vegetables in a creamy char broth
Traditional Baked Onion Soup
caramelized onions, french bread dressed with swiss cheese
Smoked Char, Balsamic Caramel Sauce & Cream Cheese
a northern delicacy, served with fresh bread
Goat Cheese Puff Pastry
cheese baked pastry, served on mango chutney
Escargot Portabella
sautéed in a garlic butter sauce, topped with a portabella mushroom
Flambéed Brandy Cajun Shrimp
served with brandy rosé dipping sauce
Wild Landing Satay
wild northern game satay with an assortment of dipping sauces
Duck Confit
roasted duck rolled in phyllo pastry with thai curry caramel sauce
Imported Cheese Plate
assorted cheeses accompanied by mango chutney
Vegetable Platter
assorted fresh vegetables served with brandy rosé dipping sauce
Oldtown Platter
smoked char, wild landing satay, cheese and vegetables

Second Dish

Garden Salad
mixed greens, fresh crisp vegetables, balsamic vinaigrette
Caesar Salad
crisp romaine, herbed croutons, maple smoked bacon, homemade dressing
Spinach Salad
spinach, tropical friut, red onion, roasted pine nuts, raspberry vinaigrette
Greek Salad
mixed greens, vegetables, artichokes, topped with feta and olives
Shrimp Salad
mixed greens, baby shrimp, exotic fruit, fruit passion dressing
OTL Salad
sautéed spinach, tomato, bacon, ricotta cheese
Halomi Salad
spinach, vegetables, topped with pan fried halomi cheese, balsamic vinaigrette
Curry Chicken Salad
grilled marinated chicken, curry rice bean salad in a tortilla shell
Scallop Cilantro Salad
sautéed sea scallops and cilantro sauce on a bed of spinach

La Pasta

Spinach and cheese filled ravioli, garlic cream sauce
Penne sautéed with italian sausage, tomato basil sauce
Penne sautéed with chicken and mushrooms, alfredo sauce
Tortellini filled with veal, tomato rosé sauce
Linguine sautéed with smoked char, creamy dill sauce

Landing’s Own

Roasted Portabella Mushroom and Sweet Bell Peppers dressed with Calvados Liqueur Creem Sauce
Pan fried Whole Trout stuffed with Scallops, Shrimp and Crab over White Butter Sauce
Grilled Salmon Fillet finished with Honey Curry Cream Sauce
Grilled Arctic Char over Herbed Cream Cheese, finished with Potato Crisps
Grilled Tuna dressed with Malibu Pineapple Sauce
Pan Fried Fillet of Whitefish topped with Peach Cider Cream Sauce
Chicken Breast, Spinach and Ricotta Cheese, wrapped in Phyllo Pastry, finished with Tomato Rosé Sauce
Muskovy Duck in Wild Saskatoon Berry Sauce
8oz Angus AAA Beef Striploin topped with Port Peppercorn Sauce
8oz Angus AAA Beef Tenderloin topped with Mushroom Cognac Hunter Sauce
Pork Tenderloin stuffed with Apricot and Grape in Red Wine, Brandy Sauce
Veal Cutlet Rolled in Spinach, Rosemary Dijon Cream Cheese and Caramelized Orange Sauce
8oz Buffalo Ribeye topped with Port Pepper Sauce
Muskox Medallions dressed with Mango Chutney Red Wine Sauce
Caribou French Rack with Wildberry Red Wine Sauce dressed with Potato Crisps

All entrees are served with seasonal roasted vegetables and rice pilaf or potato of the day.