Our Menu

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, toast points, house chutney.

Served with house accoutrements.

Sauteed wild mushrooms with a gruyere cream over a puff pastry Vol-au-Vent.

Served with mignonette and atomic horseradish sauce.

Triple Cream Brie baked in puff pastry with seasonal chutney.

Slow smoked pork belly with berry gastrique.

Endives, Roquefort cheese, caramelized nuts, Anjou pears, honey balsamic vinaigrette.

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.

Roasted beet, baby arugula, orange segments and goat cheese snow, citrus vinaigrette.

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.

Pan seared red snapper with Israelian couscous, basil pesto and beurre rose sauce.

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.

Char-grilled rack of lamb, basil cashew pesto, house potatoes.

8oz Center-Cut tenderloin, choice of sauce.

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.