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| Salads |
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Arugula & Baby Spinach
Slow roasted beets, caramelized apples, red peppers with crumbled Roquefort tossed with a tequila lime vinaigrette |
8 |
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Caesar
Romaine lettuce with crisp pancetta tossed with our in house dressing garnished with a parmesan crisp |
8 |
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Buffalo Mozzarella
Layering vine ripe tomatoes and sweet basil drizzled with extra virgin olive oil and aged balsamic reduction |
9 |
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Warm Mushroom Salad
Sauté of wild mushrooms and pancetta with crumbled goat cheese, miso-sherry dressed mixed organic greens |
9 |
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Antipasto
Assortment of cured meats, cheeses, grilled vegetables, marinated olives |
15 |
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Kalbi
Korean style grilled short ribs topped with sesame seeds and scallions |
11 |
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Grilled Calamari
On a bed of organic baby greens underlying blistered cherry tomatoes and a chipotle-lime aioli |
9 |
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Fresh P.E.I. Mussels
In a choice of either white wine and apple bacon cream sauce or a garlic tomato broth |
12 |
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Crab Cakes
Panko crusted accompanied with mango salsa and wasabi aioli |
11 |
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Beef Carpaccio
Thinly sliced marinated beef with extra virgin olive oil, lemon, shaved Parmagiano Reggiano and baby arugula |
10 |
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Prosciutto Wrapped Sea Scallops
Pan seared on a bed of organic greens and bell peppers, garnished with salmon caviar |
12 |
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Grilled Tiger Shrimp
Wasabi marinated shrimp, dressed watercress, cucumber salsa and a ponzu reduction |
12 |
Main course served with scented jasmine rice and seasonal vegetables |
24 |
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Rib-eye
Dry Aged 10oz fire grilled, garlic parmesan mash potatoes, seasonal vegetables and a red wine jus |
28 |
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Spring Rack Lamb Rack
Oven roasted with truffle mash potato and seasonal vegetables in a port wine reduction |
32 |
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Muscovy Duck Breast
Pan seared maple glazed with a baked sweet potato, seasonal vegetables and raspberry marmalade |
26 |
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Veal Osso Buco
Slowly braised centre cut atop a wild mushroom risotto, garlic rapini and truffle demi-glaze |
24 |
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Atlantic Salmon
Stuffed with sun-dried tomato pesto, leeks, spinach with new potatoes, seasonal vegetables and a tarragon beurre blanc |
22 |
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Pecan crusted Sea Bass
Pan seared and baked, served with scented jasmine rice, seasonal vegetables and a frangelico cream |
30 |
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Sesame Crusted Ahi Tuna
Lightly seared atop of julienne vegetables, soba noodles with wasabi, ponzu and pickled ginger |
30 |
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Mediterranean Chicken Supreme
Oven roasted, stuffed with sun-dried tomato, cashew and goat's cheese with roasted garlic parmesan mash potato finished with natural pan jus |
20 |
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Seafood Linguine
Lobster tail, sea scallops, prawns, mussels, cherry tomatoes, garlic, rapini, white wine and extra virgin olive oil broth |
24 |
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Chicken Penne
Grilled chicken, pancetta, roasted peppers, and spinach with a sun-dried tomato cream |
18 |
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House Made Wild Mushroom and Leek Ravioli
Truffle cream and roasted tomato concasse |
18 |
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Gratuity will be added at 15% on tables of 7 or more
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