Tonquin Prime Rib
Nick Bartziokas opened the Tonquin 38 years ago. Referred to as "Jasper's authority on prime rib," the restaurant features hardwood and slate floors, elegant lamps and cherry wood furnishings. Consistency is the key to Nick's success; he is known for AAA Alberta beef (aged 21 days), and homemade au jus, peppercorn and Marinara sauces. Prime rib roasts are cooked for seven hours to tender, juicy perfection. Fresh fish is also featured. Hot, homemade Italian bread accompanies meals. There's an atrium bar with baby grand and four plasma screens, heated garden patio and function room.
- Appetizers: fresh mussels Marinara (white wine garlic tomato sauce), crab cakes (Thai dipping sauce), jumbo shrimp cocktail, smoked salmon, and Caesar and Greek salads
- Prime Rib of Alberta Beef: au jus (king cut available)
- AAA Alberta Charbroiled Steaks: T-bone, ribeye, sirloin, New York, filet mignon and steak au poivre
- Roasted Back Ribs: with sweet and tangy BBQ sauce
- Greek-style Lamb Chops; and Fresh Veal Cutlet
- Chicken: choose pineapple teriyaki glazed, or feta and spinach stuffed
- Mediterranean Seafood Pasta with shrimp, scallops and mussels; and Homemade Vegetarian Fettucini
- Sole Normande with shrimp and white wine cream sauce; Fresh Halibut with balsamic honey reduction
- Sea Bass and Orange Roughy: both served with fresh dill and lemon sauce
- Cajun Black and Blue Tuna: with ginger wasabi
- Prawns Point Alkinson: flambéed with Pernod and served with a mushroom cream sauce
- Asparagus and Shrimp Stuffed Hollandaise Salmon
- Surf and Turf: NY steak or prime rib with lobster tail
