Thinly sliced Bay scallops, house seasoning, chef's garden herbs.
Prime tenderloin, capers, cornichon, French Dijon.
Served with Persillade butter and toast points.
Roasted Bone Marrow
Roasted bone marrow, toast points, house chutney.
Seared Foie Gras
Served with house accoutrements.
Sauteed wild mushrooms with a gruyere cream over a puff pastry Vol-au-Vent.
P.E.I. Beau Soleil Oysters*
Served with mignonette and atomic horseradish sauce.
Triple Cream Brie baked in puff pastry with seasonal chutney.
Smoked Pork Belly
Slow smoked pork belly with berry gastrique.
Endives, Roquefort cheese, caramelized nuts, Anjou pears, honey balsamic vinaigrette.
Smoked Duck & Pears
Smoked duck breast, sliced pears, honey herb vinaigrette, microgreens, goat cheese.
Seasonal greens, cucumber, beef tomatoes, basil and red onions, feta tossed with house vinaigrette.
Beet Arugula Salad
Roasted beet, baby arugula, orange segments and goat cheese snow, citrus vinaigrette.
Soupe a l’ Oignon
Traditional onion soup topped with a melted Gruyere crouton.
Canadian lobster creamy bisque, creme fraiche, chives.
Grilled branzino with roasted garlic caper sauce.
Seared diver scallops, with brown butter almond sauce sauteed Spinach.
Roasted chicken with lemon butter sauce.
Beurre Rose Snapper
Pan seared red snapper with Israelian couscous, basil pesto and beurre rose sauce.
Ora King Salmon
Ora king Salmon Fillet, grain-mustard Dijon sauce, garlic sautéed spinach.
Butter wine reduction, shoestring fries.
Pan seared veal cutlets with wild mushroom.
Seared duck breast, caramelized onion, drunk pears, carrot ginger puree.
Rack of Lamb
Char-grilled rack of lamb, basil cashew pesto, house potatoes.
8oz Center-Cut tenderloin, choice of sauce.
Short Rib Risotto
Slow braised prime short rib, herb risotto.
Char grilled Kurobuta porkchop, honey rosemary glaze, house potato.
Center cut prime tenderloin, puff pastry, mushroom duxelles, demi-glace sauce.
Whole fried snapper with Meuniere sauce.
14oz Chateaubriand with bone marrow butter, chef's choice of sauce.