Our Menu

Sauteed wild mushrooms, Parmigiano Reggiano, egg yolk and truffle essence.

Slow smoked pork belly with berry gastrique.

Duck and pork pate, cornichos and dijon mustard.

Thinly cut Ora King Salmon served with a spicy house mayo, cilantro, radish, cucumber and avocado.

Grilled artichoke with chipotle alioli.

Served with mignonette and atomic horseradish sauce.

Served with Persillade butter and toast points.

Served with house accoutrements.

Served with house made fruit compote and Toasts.

Knife cut Prime tenderloin, capers, cornichons and Dijon mustard.

Hot melted Brie Cheese with a carmelized top and house home made seasonal jam.

Smoked duck breast, with berries and pears served with mixed greens, honey and house vinagrette.

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

French green lentils, fried Prosciutto, tomato and bell pepper confit, Dijon vinaigrette and mixed greens.

Seasonal greens, Grated celery root, cherry tomatoes amd smoked salmon with remoulade sauce.

Mixed seasonal greens, tomato, shallots and cucumbers tossed in a French vinaigrette.

Traditional onion soup topped with a melted Gruyere crouton.

Creamy wild mushroom and truffle essence soup.

Savory fall roasted butternut squash soup, fried sage and goat cheese snow.

Breaded Veal Chop, Prosciutto, Raclette melted cheese topped with mushrooms.

Grilled New Zealand Lamb Loin, basil, cashew pesto and Lamb jus.

Slow braised prime short rib served over a herb creamy risotto.

8oz Center-Cut tenderloin, choice of sauce.

Seared diver scallops, with brown butter almond sauce sauteed Spinach.

18 oz. double-bone-in grilled pork chop, glazed with a honey rosemary sauce.

Braise Short Rib with vegetables and bone Marrow in mashed potatoes.

Pan seared served with Beurre Blanc and Basil sauce.

White wine creamy broth served with shoestring fries.

Seared duck breast served over sauteed shaved brussels sprouts with a port demi-glace.

14 oz. Prime tenderloin Chateaubriand, Chef's choice of sauce.

Split grilled Prime Tenderloin, black peppercorn sauce and fries.

Served with a butter soy sauce wasabi reduction.

Braised Lamb Shank served with potato pure and Lamb Demi glace.

8oz. center cut Prime Tenderloin served with a creamy morel brandy sauce.

Center cut prime tenderloin, puff pastry, mushroom duxelles, demi-glace sauce.

Duck breast, mushroom duxelles and endives in puff pastry served with orange gastrique.

Ora King Salmon, Spinach, wrapped in puff pastry, served with Bernaise sauce.

2 Canadian lobster Tails, Fennel duxelles and Spinach, wrapped in Puff pastry served with a Nantua sauce.