Island Rubbed Steak with Jicama and Grapefruit Slaw. A cooler than cool summer slaw of Jicama root, grapefruit sections, ginger juice, fresh mint, fennel and baby beets sets off the Caribbean spiced flank steak (10-12 oz.) (15.95) Rib Steak "Au Poivre" A 3/4" slice of Canadian Prime rib beef is rubbed with fresh cracked pepper and served in pan juices deglazed with white wine.  Fresh seasonal vegetables accompany the steak (16.95) Japanese Steak-House Style Chicken -Prepared table side, this chicken dish is stir fried with onions, mushrooms, scallions, sesame seeds, sake, lemon juice and bean sprouts, served with a side of rice. Calories -245, Carbs-14 grams, fats-11 grams (N/A) Honey Chicken on Apricot Wild Rice -Sweet, spicy and savoury flavours combine the influence of both Asian and North African kitchens. (13.95) Wild Boar in Ancient Rome Agrodolce Sauce. Shades of Ancient Rome, this sweet and sour contrast is set-up with savoury mulled red wine marinade and a rich sauce of dried fruits cooked in red wine. (18.95) Grilled Back Ribs in Saskatoon Berry Sage Sauce -The spectacular flavour of Saskatoon Berries is used to prepare this sherried wine sauce that tops simply grilled ribs.  Served with summer veggies and potatoes. (15.95) Linguini with Summer Tomatoes Prepared as ordered, the Chef fashions a simple fresh tomatoes, garlic and lemon sauce to top fresh handmade pasta.  It doesn't get any better!  Add Shrimp if you like ($2.00) Calories -348, Carbs 67 grams. Fats 4 grams Zucchini filled with Feta and Roasted Tomatoes -Tomatoes on a bed of spring greens with Roasted Corn Vinaigrette- the ingredients speak for themselves. (N/A)