š» Join us on Thursday July 27th for a very special Garden Party edition of our monthly Primal Cuts Steak Night at @chemonglodge!
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For the very first time, steak night will be served al fresco- in Chemong Lodge’s lakeview garden and will feature live music! š¶ā£
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Beginning at 6pm, attendees will enjoy a welcome cocktail and passed appetizers. Dinner will be prepared on the Argentinian grill right before your eyes, and will be served family style! ā£
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With an incredible menu created by Executive Chef Greg Couillard, and special interactions with Primal Cuts' Master Butcher George Madill, this is an event not to be missed!ā£
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Reserve Now šā£
š ChemongLodge.comā£
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*Limited space is available for this event, please reserve early to avoid disappointment ā£
$145 per person + HST & Gratuityā£
$49 Wine Pairing Optionā£
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ON THE MENU — ā£
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PASSED APPETIZERSšā£
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- AHI TUNA TOSTADAS: Rare seared Ahi tuna with fresh avocado guacamole on crispy mini corn tortillas.ā£
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- DUCK TOCOS: Slow roasted duck with Mexican 4 chili rub, house made tomatillo chutneyā£
& freshly chopped cilantro, on mini corn tortillas.ā£
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- SMOKED SALMON & DILL STUFFED GOUGÈRES: Buttery, savoury house made pastry filled with smoked salmon & dill cream cheese.ā£
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- FIRECRACKER SHRIMP: Tandoori spiced & pan flash seared shrimp with house made mango chutney. Served on a bed of freshly chopped slawā£
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- WILD MUSHROOM & HEIRLOOM TOMATO CROSTINI: Local wild mushroom & heirloom tomatoes on house made ciabatta crostini. ā£
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MAIN COURSEšā£
*Served Family Styleā£
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- PRIMAL CUTS 75DAY DRY AGED TOMAHAWK STEAK: Argentine grill fired Tomahawk steaks with duckfat rosemary & lemon fingerling potatoes, sautéed garlic rapini, portobello mushrooms & demi-glace. ā£
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DESSERTšā£
- BUCKHORN STRAWBERRY SHORTCAKE: With house made lemon cream, served in a mason jar.