Dinner |
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 |
| beef carpaccio of beef with pommery mustard mousse, parmesan crisp, herb oil and fennel cress |
16 |
| scallops seared sea scallops with a warm asparagus, parsnip and truffle salad, chanterelle foam |
17 |
| oysters market selection of oysters in the half shell with fresh horseradish, cocktail sauce and pear vodka mignonette – per half dozen |
20 |
| charcuterie rabbit rillette, duck prosciutto, foie gras mousse and accoutrements |
21 |
| foie gras mirin and soya glazed Quebec foie gras with Asian salad and duck gyoza |
24 |
Mains
| linguine Sardinian style with sauteed calamari and chilies |
18 |
| risotto mushroom risotto with roasted king oyster mushrooms and crispy sage |
20 |
| tagliatelle tagliatelle pasta with beef cheek ragout and shaved pecorino Toscano |
22 |
| spaghettini black tiger shrimp and roasted red peppers in spicy tomato sauce |
23 |
| chicken harissa crusted chicken breast with Morrocan style vegetables and steamed couscous, sauce Rabat |
26 |
| salmon seared organic Atlantic salmon with haricot vert, caper gremolata, celery root and sunchoke puree, tomato and coriander jelly |
28 |
| striped bass oven roasted striped bass with Thai curried vegetables and coconut kaffir broth |
33 |
| duck hoisin glazed muscovy duck breast with ginger scallions sticky rice cake and sauteed napa cabbage slaw |
34 |
| bluefin tuna seared rare bluefin tuna with a warm tomao, potato and haricot vert salad, roasted tomato tapenade |
37 |
| tenderloin seared Prime Canadian beef tenderloin with double smoked bacon crust,Yukon gold Pont Neuf potatoes, pea puree and sauce Bordelaise |
37 |
| veal seared veal striploin medallions with crispy sweetbreads, potato and lobster hash, sauteed spinach and sauce Madeira |
38 |
| lamb navarin of lamb with tenderloin chop, lamb sausage, baby vegetables and potatoes in rich lamb broth |
