Dinner Menu It gives the culinary team great pleasure in selecting the finest ingredients for this menu. Please do not hesitate to inform us of any dietary requirements you may have. Bon appétit! — Chef Adrian Rusyn appetizers 9.95 ROASTED BUTTERNUT SQUASH SOUP tempura corn fritter | maple toasted walnuts | chive yogurt 11.95 ONTARIO ONION SOUP french style onion soup | niagara gold cheese | rosemary baguette 14.95 LOBSTER BISQUE EN CROÛTE (please allow 15 minutes) manchego cheese | tarragon whipped cream 9.95 CAESAR SALAD “CLASSIC” fresh romaine lettuce | parmesan crisp | bacon | garlic-lemon & mild anchovy dressing Add grilled salmon 6 or shrimp 9 or chicken 6 7.95 ARTISAN BABY GREENS little gems field picked greens | crisp vegetables |toasted pecans | orange segments white balsamic & cranberry vinaigrette | poppy seed pastry straw 13.95 2014 AWARD WINNING ESCARGOTS ON FIRE escargots & mushroom flambéed with brandy | sea salt and butter brushed baguette | garlic aioli | cambozola cheese 13.95 CUCUMBER VODKA SALMON GRAVLAX horseradish mousse | granny smith apple | walnuts | pomegranate reduction tempura corn fritter 13.95 FRIED CALAMARI OR SPICY 14.95 pineapple carpaccio | toasted sesame seeds |dijonnaise dipping sauce 13.95 SEAFOOD AU GRATIN shrimp, scallops, lobster| shredded mozzarella | shaved grana padano | grilled baguette | lobster cream sauce pizza thin crust All pizzas are handmade in house with a thin 9” crust, the perfect single serving size. Made with our own tomato sauce and topped with mozzarella and parmesan cheese. 14 PEPPER STEAK breakwater signature pizza made with ground steak, mozzarella and chef’s secret sauce 13 PIZZA FUNGHI lots of cheese and mushrooms, that’s it! 12 SOPPRESSATA a spicy pizza with mozzarella and boursin cheese, confit fennel, olives and chillies tapas & teasers 8 GRILLED CHEESE LATKE with pickles and condiments 9 LOBSTER POUTINE lots of cheese curds and lobster gravy 7 ZAPIEKANKA grilled baguette baked with mushrooms, cheese and ketchup 12 LOBSTER WONTON curried coconut yogurt 6 SPICY ITALIAN HOUSE SAUSAGE with sauerkraut and dijonnaise dipping sauce 4 BAR OLIVES grilled breads 18 CHARCUTERIE (for two) chef selections of cured meats (or for one 9) 14 CHEESE PLATE (for two) manchego, cambozola & niagara gold (or for one 7) MP OYSTERS (6) (12) (24) cocktail sauce, tabasco & lemons Executive Chef: Adrian Rusyn Manager/Sommelier: Paul Borys mains 26.95 LOBSTER NEWBURG 4oz nova scotia lobster | lobster sherry sauce |pastry shell |basmati rice & vegetables| roasted broccoli florets twice the meat 37.95 19.95 SPAGHETTI BOLOGNESE or small 13.95 bocconcini & roasted pepper crostini 15.95 BREAKWATER MWF WINNING BURGER beef brisket | red onion marmalade | smoked gouda |pineapple jalapeño aioli chopped pickles | hand cut frites 28.95 GRECIAN LAMB SHANK domestic braised lamb shank | mushroom ravioli| spaghetti squash | shaved parmesan cheese | red wine braising reduction Or traditional with fingerling potatoes, green beans olive oil and lemon 22.95 PARMESAN CHICKEN NAPOLEON potato gnocchi | grilled bacon | green beans |pickled cherries | butternut squash purée 34.95 SEAFOOD AU GRATIN shrimp, scallops, lobster, king crab |shredded mozzarella | shaved grana padano| grilled baguette | lobster cream sauce add french fries 5 27.95 VEAL PICATTA roasted garlic cream sauce| capers | cannellini beans| charred leeks | white asparagus | sauerkraut 37.95 CHEFS SPECIALITY SEAFOOD RISOTTO (please allow 15 minutes) housemade using the finest seafood our oceans provide charred tomato risotto | lobster, salmon, shrimp, scallop, king crab leg 25.95 SALMON WELLINGTON (please allow 15 minutes) honey mustard glaze | sautéed spinach |buttered baby carrots champagne béarnaise sauce Ontario-raised premium grade Black Angus beef 36 BEEF TENDERLOIN 7 oz Sides 39 BEEF STRIPLOIN 12 oz mashed potato or BW frites 42 BEEF RIB EYE 10 oz or thick-cut onion rings 89 CHATEAUBRIAND for TWO 14 oz or sweet potato frites prepared table-side Add 16 KING CRAB LEG with drawn butter 9 SHRIMP all steaks come with mushrooms, white asparagus and roasted carrots, champagne béarnaise sauce or peppercorn sauce Executive Chef: Adrian Rusyn Manager/Sommelier: Paul Borys.