DINNER MENU
appetizers
CAVIAR | MP |
select condiments
COAST TO COAST OYSTERS | 5/PC |
select condiments
CHILLED SEAFOOD PLATTER | 80 |
Nova Scotia lobster (4 oz), Raspberry Point oysters, spicy octopus, enoki mushrooms, poached prawns, fresh scallops, lemon
SEARED AHI TUNA / TOMATILLO HABANERO RELISH | 26 |
Plantain, ancho chili sauce
CRISP TEMPURA ROCK SHRIMP | 28 |
Creole mayo, yuzu, match stick fries
SASH SALAD | 18 |
Pecorino cheese, avocado, cucumber, radishes, celery cress, sesame soy vinaigrette
ENDIVE / RADICCHIO SALAD | 18
Bosc pears, butter milk blue, apple, figs, white balsamic soy vinaigrette
SEARED FOIE GRAS CLUB / PORT BLUEBERRIES | 36 |
Dark chocolate, brioche, sage
CLAMS MEUNIÉRES / BASIL PESTO | 34 |
Soffritto, roasted garlic, tarragon
CHITTARINE / WILD MUSHROOMS / TRUFFLES | 30 | MAIN | 38 |
Reggiano, reduced cream, veal jus, pine nuts
BUTTERNUT SQUASH RAVIOLI / ONION COMPOTE | 28 | MAIN | 32 |
Sweet potato, maple, lemon brown butter, hazelnuts, crispy herbs
mains
FRENCH DOVER SOLE / PERUVIAN POTATOES | MP |
Yellowfoot mushrooms, meuniere sauce
CHILEAN SEABASS / VEGETABLE PAKORAS | 60 |
Madras curry, coconut milk, okra, coriander
GARLIC BUTTER PRAWNS / SHRIMP DUMPLINGS | 58 |
Shellfish bisque, black trumpet mushrooms, citrus sauce
CHIPOTLE BLACKENED SWORDFISH / ROASTED FINGERLING POTATOES| 52|
Creole crema, asparagus, orange, arugula
ROASTED CHICKEN SUPREME / TRUFFLE RISOTTO | 38 |
Fine beans, asparagus tips, lemon, pan jus
MAGRET DUCK BREAST / SEARED FOIE GRAS | 58 |
Onion soubise, swiss chard, pickle onion relish, natural jus
GUNPOWDER LAMB CHOPS / VEGETABLE BIRYANI | 54 |
Cream spinach, marsala okra, curry leaves
FIVE SPICE SQUAB / POTATO PAVE | 48 |
Ginger carrot puree, organic beets, reduced cream
STEAKS ARE DRY AGED FOR A MINIMUM OF 45 DAYS TO ENSURE TENDERNESS AND FLAVOUR
GREATER OMAHA USDA PRIME NEW YORK STRIPLOIN 10 oz | 52 | 12 oz | 62 |
CANADIAN PRIME BONELESS RIBEYE STEAK 14 oz | 75 |
STEAKS INCLUDES HERB BUTTER AND CHOICE OF SAUCE:
Bordelaise | Creole garlic | Chimichurri |
sides
Roasted Jerusalem artichokes, sesame seeds | 16 |
Brussel sprouts, maple, balsamic | 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 |