Lunch |
Executive Chef Bradley Macdonald |
Appetizers
| soup corn potage with soya drizzle and crab crouton |
9 |
| salad baby spinach and arugula salad with toasted pumpkin seeds, hazelnut vinaigrette, apple chips and shaved Manchego cheese |
14 |
| tuna tartare tuna tartare with ponzu, soya pomegranate gel, wasabi panna cotta and citrus fizz |
16 |
| mussels P.E.I. bluepoint mussels steamed with shallots, garlic and herbs, crostini |
16 |
| beef carpaccio of beef with pommery mustard mousse, parmesan crisp, herb oil and fennel cress |
16 |
| chef salad bibb lettuce, Serrano ham, oven dried tomatoes, hard boiled eggs and Allegretto cheese with creamy tomato herb dressing |
17 |
Mains
| Sassafraz burger ground prime beef on a sesame bun with 5 year aged cheddar, tomato bacon relish, spicy cucumber salsa and Dijon mayonnaise with herb frites or spinach salad |
16 |
| scallops seared sea scallops with a warm asparagus, parsnip and truffle salad, chanterelle foam |
17 |
| spaghettini black tiger shrimp and roasted red peppers in spicy tomato sauce |
18 |
| risotto mushroom risotto with roasted king oyster mushrooms and crispy sage |
20 |
| reuben toasted rye with pastrami, Emmenthal cheese and Russian dressing with herb frites or spinach salad |
21 |
| tagliatelle tagliatelle pasta with beef cheek ragout and shaved pecorino Toscano |
22 |
| chicken harissa crusted chicken breast with Morrocan style vegetables and steamed couscous, sauce Rabat |
24 |
| salmon seared organic Atlantic salmon with haricot vert, caper gremolata, celery root and sunchoke puree, tomato and coriander jelly |
26 |
| steak frites dry aged and well marbled, grilled 10oz. New York Striploin with sauce Lyonnaise and herb frites or spinach salad |
