Group Menu – III


To Share

Seafood Tower

local shucked oysters and chef’s selection of fresh raw bar and shellfish items

STARTERS

Choice of…

Caesar Salad

baby romaine, double smoked bacon bits, herb croutons & shaved grana padano

Beef Carpaccio

razor thin local tenderloin with “hints” of himalayan sea salt & cumin

Foie Gras Torchon

toasted brioche with smoked apricot and red currant

ENTREES

Choice of…

New York Striploin

45 day dry aged 10oz USDA striploin

Boneless Rib Eye

35 day dry aged USDA 16oz

Fresh Fish

delivered daily to our market, ask your server for today’s preparation

Free Range Chicken Supreme

roasted, wild mushroom & ginger hunter sauce

RARE – Nicely seared on the outside, red, cool on the inside. Loose to the touch.
MEDIUM RARE – Red, warm center. Has a springy firmness to the touch.
MEDIUM – Hot, pink center. More firm to the touch than medium rare.
MEDIUM WELL – Cooked throughout. Firm to the touch. A slight hint of pink at the center.
WELL DONE – No pink left at center. Very firm to the touch.
All our steaks are prepared with house steak seasoning and finished under a 1500 degree broiler.

ENHANCEMENTS

client to select four sides from the items listed below…

frites/lobster risotto/
potato purée/brussel sprouts/asparagus/sugar snap peas/
mushrooms/onions

DESSERT

Choice of…

Chocolate Tartlet

ganache & butter crust, pavlova shards, raspberry-lemon syrup

Cheesecake

traditionally prepared with chef’s garnish

$115 per guest, plus applicable taxes and gratuity

(HST 15% Gratuity 18%)

menu subject to change