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Baked
Escargots
Tender escargots sautéed with sliced mushrooms in brandied garlic
butter. Smothered in rich melted mozzarella and cheddar mixture.
Sautéed
Shrimp
Juicy Jumbo tiger shrimp sautéed in lemon garlic butter and topped
with mozzarella and cheddar cheese and then oven baked.
Smoked
Salmon
Delectable smoked salmon rosettes served atop crisp greens and traditionally
garnished with red onion ring, capers and our own CJ’s horseradish
sauce.
Bruschetta
Fresh Belgium garlic toast slathered with marinated tomatoes, onion and black
olives. This herbed mixture is topped with crumbled feta and a mozzarella,
cheddar mixture. It is oven baked to perfection.
CJ’s Cajun
Chicken Spears
* Signature Dish
Golden deep-fried Cajun breaded chicken spears. Accompanied by a generous
portion of CJ’s garlic dill sauce. This is one appetizer that will surely
tempt your taste.
Shrimp
Cocktail
Jumbo tiger shrimp served on a bed of chilled greens and accompanied
by our house zesty seafood sauce.
House
Salad
Mixed greens topped with crisp cucumbers, fresh tomato wedges, shredded carrot
and red onion rings.
Greek
Salad
Marinated diced cucumbers, tomatoes, peppers and red onions on a
bed of mixed greens topped with black olives.
Caesar
Salad
Crisp romaine lettuce tossed with bacon bits, herbed croutons in our house
Caesar dressing.
Chef
Salad
CJ’s house salad with grated cheese diced boiled egg and sliced
chicken breast.
Soup du
jour
Ask your server for today’s selection
Seafood
Chowder
Thick creamy chowder made with generous portions of scallops,
shrimp and crab.
French Onion
Soup
CJ’s homemade French onion soup baked with herbed croutons and
rich Swiss cheese.
About your
Steak
Every day here
at C.J.’s we bring you a very special custom aged Ontario “AAA”beef. We serve
an excellent Angus/Limousine bred beef. The corn-fed beef is raised on a
small plant in Norwich, Ontario. The meat is very lean & full of flavour
like you have never experienced before.
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Rare
……………….
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Very red,cool
center
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Medium Rare
…. |
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Red, warm
center |
Medium
…………. |
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Pink
center |
Medium Well
….. |
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Slightly
broiled pink center throughout |
Well
……………….. |
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No
pink |
New York
Striploin 12 oz
This “AAA” Prime cut has a full-bodied texture that is slightly firmer
than a ribeye.
Rib Steak
10 oz
Lots of “AAA” marbling, deliciously juicy. Best enjoyed medium rare!
Tenderloin
6 oz
This tender cut is allowing you the extra room for a portion of our fantastic
dessert
T-Bone 14
oz
This masterpiece combines the rich flavour of striploin with a
tenderness of a fillet
C.J.’s Surf
& Turf Sampler
Sure to become a local favourite. Accompanying the succulent tenderloin are
three scrumptious scallops and three garlic basted shrimp! Sounds great doesn’t
it? Please feel free to finish off this dish with one of our famous homemade
desserts! Mmmm, enjoy!
To enhance
your steak experience …
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Sauteed
mushrooms
-
Caramelized
onions
-
Lobster Tail
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Chicken
Cordon Bleu
Lightly breaded chicken breast infused with black forest ham and
rich Swiss cheese. Napped with a creamy white wine tarragon
mushroom sauce.
Chicken
Kiscadee
Tender 6oz chicken breast stuffed with mouth watering Canadian bacon, sun
dried tomatoes and freshly grated parmesan cheese. Breaded and oven baked
till golden brown. Drizzled with C.J.’s creamy Alfredo sauce.
* Signature Dish
Pancetta
Asiago Chicken
Tender 6oz chicken breast stuffed with rich asiago cheese and generously
wrapped in mouth watering pancetta. Finished in a smooth white wine mushroom
cream sauce.
Chicken
and Ribs
Quarter rack of beef back ribs seasoned and charbroiled to perfection with
C.J.’s sweet tangy rib sauce accompanied by a quarter
barbecued chicken.
* Signature Dish
Salmon
Florentine
Moist salmon loins poached in herbed white wine and smothered with a rich
Swiss spinach cream sauce served atop C.J.’s herbed rice pilaf.
Shrimp &
Scallop Platter
Golden deep fried bacon wrapped scallops and coconut shrimp served atop rice
pilaf accompanied by C.J.’s seafood sauce.
Mussels
& Scallops
Newfoundland blue mussels and golden sautéed scallop medallions tossed
and served in a mouth watering white wine cream sauce.
* Signature Dish
Crab &
Lobster Platter
Succulent snow crab legs and a tender 4oz lobster tail served atop rice pilaf
and accompanied the traditional lemon garlic butter.
Bacon
Cheddar Pork Tenderloin
Pork tenderloin stuffed with mouth watering bacon and cheddar cheese, oven
roasted to perfection. Generously smothered with a creamy mushroom sauce.
* Signature Dish
Pork
Schnitzel
This dish is a “Valley favourite”. Crispy golden breaded pork tenderloin
topped with your choice of zesty lemon garlic butter or mushroom cream sauce
or our own tomato sauce and cheddar cheese.
Seafood
Linguini
This dish is favourite mixture of jumbo scallops, shrimp and crab garnished
with Newfoundland blue mussels with your choice of Marinara or Alfredo
sauce.
Fettuccini
Alfredo
Fettuccine tossed with fresh Alfredo sauce.
To enhance
this dish add:
Chicken
Thai
Grilled strips of chicken breast sautéed with julienne vegetables
in a mouth watering Thai sauce. Served on a bed of vermicelli rice noodles.
* Signature Dish
Aphrodite’s
Angel Hair Pasta
A loving array of marinated tomatoes, black olives, onion and Feta cheese
tossed in garlic herbed extra virgin olive oil.
* Signature Dish
C.J.’s Polo
Penne
A favourable mixture of bacon, mushrooms, peppers and grilled chicken slices
tossed with penne in C.J.’s blush sauce. This dish is one of the Chef’s personal
favourites.
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