Rose Valley Lodge & Restaurant

Mediterranean Style Chicken Breast

stuffed with lime, capers and sage napped with a slightly tangy lime cream sauce; served with Basmati rice and two kinds of vegetables.

Chicken in Wine Leaves

tender bone and skin less chicken thighs stuffed with red grapes and garlic, served with steamed rice and two kinds of vegetables.

Chicken Breast with Leeks

stuffed with goat cheese; served with baby potatoes and two kinds of vegetables.

Chicken Breast Fillets with Figs

spiced with Cumin, served with short grain rice and two kinds of vegetables.

Chicken Breast with Tarragon

napped with a white wine tarragon sauce, served with baby potatoes and two kinds of vegetables.

Medallions of Pork Tenderloin Robert

sautéed and flavoured with Brandy, Dijon mustard and green peas; served with noodles and two kinds of vegetables.

Pork Scaloppini "Valais

sautéed, topped with tomato and basil and glazed with Swiss Raclette cheese; served with sautéed potatoes and two kinds vegetables.

Anolini of Pork Tenderloin

stuffed with banana and bell pepper on a mild and creamy curry sauce; served with Basmati rice and two kinds of vegetables.

Medallions of Pork Tenderloin Calvados

wrapped in cold smoked bacon, with apples and Calvados, scalloped potatoes and two kinds of vegetables.

Cordon Bleu

stuffed with ham and Gruyere cheese, breaded; served with noodles, tomato sauce and two kinds of vegetables.

Veal Zurich Style

the most famous dish from Switzerland, chopped veal in a creamy mushroom sauce; served with Rösti and two kinds of vegetables.

Braised Beef Short Ribs

slowly braised in Port Wine, a succulent feast served with Madeira Sauce, creamed potatoes and two kinds of vegetables.

Beef Tenderloin Bearnaise

with tarragon butter sauce; served with sautéed potatoes and two kinds of vegetables.

Striploin Steak Madagaskar |

roasted, and topped off with a green Madagaskar pepper sauce, served with sautéed potatoes and two kinds of vegetables.

Beef Tenderloin Colbert

a little stuffing of mushrooms, onion and parsley and then wrapped in savoy cabbage and bacon; served with baby potatoes and two kinds of vegetables.

Rack of Lamb Greek Style

Alberta lamb encrusted with black olives and fresh rosemary; served with sautéed potatoes and two kinds of vegetables.

Loin Tenderloin of Lamb

Alberta lamb with a birch syrup glaze; served with risotto rice and two kinds of vegetables.

Slow Baked Lamb Shank

for Lamb Lovers ... bagged together with root vegetables and herbs served with creamed potatoes and two kinds of vegetables.

Lebanese Eggplant Tomato Casserole

spiced with olive oil, onions, garlic, allspice and tarragon. Served with short grain rice and two kinds of vegetables.

Chick Pea Curry

a not too hot curry with onion, garlic, ginger root, cloves, cinnamon, cumin, coriander, cayenne and turmeric. Served with basmati rice and two kinds of vegetables.

Breast of Duck Orange

oven braised with a spicy orange sauce, served with sautéed potatoes and two kinds of vegetables.

Rabbit Loin Tenderloin w/ Calvado

tender fillet with a delicious apple liqueur sauce; served with mashed potatoes and two kinds of vegetables.