Revolving Dining Room Lunch Menu
Appetizers
(Gluten Free Option Available)
Shrimp and scallops broiled in tomato coulis sauce topped with a rich herb butter.
Our succulent wild tiger shrimp along with Skylon’s homemade tangy cocktail sauce.
(Gluten Free Option Available)
Large European snails baked in a rich fragrant garlic butter infused with a melody of herbs.
(Gluten Free Option Available)
Wild Pacific cold smoked Canadian salmon layered between marble rye finished with capers and horseradish ragout.
(Gluten Free Option Available)
Tender calamari strips lightly coated in seasoned rice flour. Served with a tangy cocktail sauce.
(Gluten Free Option Available)
Slow cooked glazed Spanish onions infused in a sherry laced consommé topped with crusty bread and freshly grated Gruyère cheese.
Succulent ocean clams, tender Yukon golden potatoes, smoky bacon immersed in a rich creamy broth.
A special creation crafted daily using the freshest seasonal ingredients.
Crisp romaine leaves, seasoned croutons, and smoky bacon lightly tossed in our house Caesar dressing topped with parmesan cheese.
A mix of radicchio, chicory and spinach leaves, tossed with walnuts and feta cheese, finished with a fresh raspberry balsamic dressing.
Main Courses
(Gluten Free Option Available)
5 oz of deliciously aged beef tenderloin encompassed in a rich but classic red wine and béarnaise sauce.
Oven roasted chicken breast topped with fresh salsa fresca, crumbled feta cheese served along side a bed of hearty seven grain rice.
(Gluten Free Option Available)
A tender 8 oz striploin marbled and aged to perfection, served with a rich and flavourful red wine sauce.
House ground tenderloin formed into the perfect burger topped with a fresh remoulade and tomato relish paired with a toasted brioche bun.
Centre-cut boneless pork loin seared to perfection, topped with a sweet apple maple chutney.
Tri-coloured tortellini filled with a blend of ricotta, parmesan and romano cheeses. Tossed in a house made white cream sauce.
Perfectly seasoned salmon filet topped with a soya lemon beurre blanc sauce along side a bed of hearty seven grain rice.
A symphony of broiled fresh salmon, tiger shrimp and scallops tossed in a soya lemon beurre blanc sauce served on a bed of steamed rice.
A mix of radicchio, chicory and spinach leaves dressed with feta cheese, a light dressing and topped with seared marinated salmon.
Grilled chicken breast on a bed of crisp romaine leaves, seasoned croutons and smoky bacon lightly tossed in a Caesar dressing finished with parmesan cheese.
Seasoned zucchini spirals combined with a blend of tofu, bell peppers, cherry tomatoes, spinach, and shiitake mushrooms.
Rich but light battered eggplant garnished with mixed market fresh vegetables and mozzarella cheese, finished with a plum tomato sauce.
Suggested Accompaniments for your entrée
Each entrée includes market fresh vegetables and potato of the day. ** Excludes Chicken Caesar and Tortellini Alfredo.
Prices are subject to H.S.T. & 3% Attractions and Promotional Fee
Minimum charge per guest $44 Canadian
To receive complimentary elevation, a main course per person must be purchased
A 18% gratuity will be added to parties of 8 or more
Menu items and Pricing subject to change.
Please note that updated menu changes will take effect beginning May 15th, 2026.