DINNER MENU
appetizers
CAVIAR | MP |
select condiments
COAST TO COAST OYSTERS | 5/PC |
select condiments
CHILLED SEAFOOD PLATTER | 70 |
Nova Scotia lobster (4 oz), Raspberry Point oysters, spicy octopus, enoki mushrooms, poached prawns, fresh scallops, lemon
GUNPOWDER SPICE SEARED AHI TUNA | 26 |
charred local asparagus, chili yuzu, rice chips, radish sprouts
CRISP ROCK SHRIMP | 26 |
Creole mayo, yuzu, match stick fries
CRAB + LOBSTER CAKE | 28 |
White asparagus, hollandaise, grapefruit + lemon relish, chervil
SASH SALAD | 16 |
Pecorino cheese, avocado, cucumber, radishes, celery cress, sesame soy vinaigrette
HEIRLOOM TOMATOES | 16 |
Black plums, tomatoes, smashed olives, pickled onions, mizuna, cumin champagne vinaigrette
WHITE ASPARAGUS + CAVIAR | 26 |
Venetian caviar, hollandaise, citrus butter, sorrel
SEARED FOIE GRAS | 36 |
Brioche, roasted rhubarb, pickle cherry compote, frissé, truffle essence
SHRIMP SPAGHETTINI | 28 | MAIN | 40 |
Pomodoro sauce, reduced cream, parmesan, chili, parsley
mains
DOVERSOLE / BABY PERUVIAN POTATOES | MP |
Wild mushrooms, onion confit, meuniere sauce
CHIPOTLE BLACKENED SWORDFISH / ROASTED FINGERLING POTATOES | 52 |
Creole crema, asparagus, orange, arugula
DRUNKEN LOBSTER / CRISP RICE CAKE | 50 |
Chanterelles, spinach, peas, lemon butter
SEARED DIVER SCALLOPS / WILD MUSHROOM + LEEK CANNELLONI | 46 |
Sweet summer corn, tomato shallot relish, sorrel, lemon butter
ROASTED CHICKEN SUPREME / TUFFLE RISOTTO | 38 |
Local green asparagus, caramelized lemon, pan jus
PARSLEY CRUSTED CONFIT DUCK / PUY LENTILS | 42 |
Zucchini blossoms, cipollini, heirloom radishes, foie gras pesto
MADRAS LAMB CHOPS / BIRYANI RICE | 49 |
Charred beans, eggplant, okra, curry leaves
ROASTED SQUAB / ONION SOUBISE | 48 |
Crispy chanterelles, tarragon carrot, brussel leaves
STEAKS ARE DRY AGED FOR A MINIMUM OF 45 DAYS TO ENSURE TENDERNESS AND FLAVOUR
GREATER OMAHA USDA PRIME NEW YORK STRIPLOIN | 10 oz | 50 | 12 oz | 59 |
CANADIAN PRIME BONELESS RIBEYE STEAK | 14 oz | 65 |
STEAKS INCLUDES HERB BUTTER AND CHOICE OF SAUCE:
Bordelaise | Creole garlic | Chimichurri |
sides
Heirloom tomato risotto, pea tendrils | 14 |
Vegetable biryani rice, curry leaves | 16 |
Roasted organic beets, almonds, balsamic | 16 |
Wild mushrooms, onion confit, chardonnay | 18 |
Cajun marinated onion rings, creole mayo | 10 |
Frites + parmesan cheese, truffles | 12 |