DINNER MENU

Our menus, inspired by a sense of tradition, offer a modern flare to the table. Each dish is carefully thought out by our highly talented culinary team to be both classic and contemporary, fresh and flavourful. It is with great pride that we present each dish to you, and it is our hope that you will enjoy your dining experience as much as we enjoy bringing it to your table.

 

APPETIZERS

CLASSIC CAESAR

18
Parmigiano Reggiano, Herbed Crostini, Prosciutto Crisp

ESCARGOT VOL-AU-VENT

24
Sauteed Wild Mushroom, Brandy, Asiago, Fresh Herbs, Cream

GRILLED OCTOPUS

28
Tomato, Caper & Black Olive Salsa, Garlic Crème Fraiche, Hot Sauce

BRIE & WALNUT WELLINGTON

21
Herbed Crostini, Grape, Macerated Berry Compote

BOSTON GREENS

19
Maple Candied Bacon, Apple Chip, Sweet & Sour Shallot, Pickled Tarragon Vinaigrette

LOBSTER & BLUE CRAB

28
Lobster & Blue Crab Salad, Phyllo, Granny Smith Apple, Celery Root, Micro Radish

SHRIMP & SCALLOP PERNOD

29
Polenta, Tomato Puree, Herb Crisp

FOIE GRAS TORCHON

27
Pink Peppercorn, Pistachio, Cognac, Apricot, Prune, Brioche Crisp

With the exception of our house made pasta dishes, each of our mains come with our Chef’s choice of either a rice or a potato, a small portion of seasonal vegetables and our house prepared sauces. Our beautifully presented plates set us apart from a traditional steakhouse. To add more variety and encourage guests to share in their culinary experience we offer choices of additional sides to add for the table. In support of our commitment to quality ingredients, we are now offering you Canadian Prime, USDA Prime & A5 Japanese Wagyu cuts of meat.

SIGNATURE DISHES

GRILLED SWORDFISH

44
Coconut Rum & Pineapple Cream, Cilantro, Lime, Citrus Risotto

DUCK CONFIT

48
Orange, Cranberry & Madagascar Peppercorn Demi-Glace, Roasted Potato

VENISON WELLINGTON

74
Mushroom Duxelles, Prosciutto, Saskatoon Berry Jam, Port Reduction, Caramelized Potato

TROUT ALMONDINE

42
Almond, Brown Butter, Lemon Juice, Chardonnay, Citrus Risotto

LAMB ORECCHIETTE

37
Ancho Chili, Celery Root, Goat Cheese, Spinach, San Marzano

SMOKED CHICKEN BUCATINI

36
Wild Mushroom, Pecorino, Brandy Cream

THE GRILL

STEAK FRITES

58
8 oz Flat Iron, Charred Tomato, Coriander, Chili, Remoulade

BEEF TENDERLOIN

69
6 oz Canadian Prime, Dried Cherry, Cassis Glaze Brie, Mashed Potato

NEW YORK STRIPLOIN

73
10 oz USDA Prime, Café di Paris, Port Reduction, Mashed Potato

CLASSIC RIBEYE

85
12 oz USDA Prime, Horseradish & Riesling Crème Fraiche, Cabernet Reduction, Roasted Potato

A5 WAGYU TENDERLOIN

119
5 oz A5 Japanese Wagyu (Kobe), Hibiscus Reduction, Potato Pave

SIDES FOR THE TABLE

SWEET POTATO GNOCCHI

19
Candied Walnut, Stilton Cream

MAC & CHEESE

17
Gruyere, Truffle, Panko

ARTICHOKE HEARTS

15
Pickled Tarragon, Chardonnay

HONEY ROASTED CARROTS

17
Dill Crème Fraiche

TRUFFLE WILD MUSHROOMS

18
Portobello, King Oyster, Shitake, Cremini, Truffle Oil
Golden and Purple beet salad offers a healthy addition to your fine dining dinner
Three scallops and spinach in sea shells with edible flowers
We offer lots of seafood meals including this trio of smoked seafood which is a delicious health food option
Chef Serdjo's Octopus Salad with edible flowers to compliment