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Receta Gluten Free at Chateau Louis Hotel

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Ingredientes

  • Prawns with Roast Garlic: Jumbo prawns flambed with brandy 8 GF
  • Escargot a la Bourguignonne: Plump escargot sautéed with garlic herb butter, mushrooms & onions 7 GF
  • Mushroom Caps with Crab: Snow crab meat blended with fresh dill and cream cheese, broiled in mushroom caps 8 GF
  • Soup & Salad
  • Seafood Salad: Chilled mussels, clams, baby shrimp & crab tossed in a fresh basil vinaigrette Served on baby greens full 9 half 5.5 GF
  • Baby Spinach Salad: With crumbled wild boar bacon and pickled pearl onions Roast beet vinaigrette full 6.5 half 4 GF
  • Entrees
  • Fillet of Wild Sockeye Salmon: Brushed with Saskatoon berry butter 22 GF
  • Fillet of Red Trout Almondine: Pan fried in sweet butter with slivers of toasted almond 19 GF
  • Medallion of Veal: Tender milk fed veal with wild mushroom cream 21 GF
  • New York Steak: Canada Gold New York steak with tri coloured pepper corn sauce 28 GF
  • Atlantic Scallops: Sauteed with caramelized onions, flambed with Malibu rum finished with coconut cream and dried mango 28 GF
  • Roast Breast of Chicken: With roasted artichokes, sundried tomatoes & garlic cloves, deglazed with a splash of white wine 21 GF

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 30g
Calories 32  
Calories from Fat 2 6%
Total Fat 0.19g 0%
Saturated Fat 0.03g 0%
Trans Fat 0.0g  
Cholesterol 9mg 3%
Sodium 612mg 26%
Potassium 121mg 3%
Total Carbs 5.51g 1%
Dietary Fiber 0.7g 2%
Sugars 0.64g 0%
Protein 2.32g 4%
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