Group Menu – III
local shucked oysters and chef’s selection of fresh raw bar and shellfish items
baby romaine, double smoked bacon bits, herb croutons & shaved grana padano
razor thin local tenderloin with “hints” of himalayan sea salt & cumin
Foie Gras Torchon
toasted brioche with smoked apricot and red currant
New York Striploin
45 day dry aged 10oz USDA striploin
Boneless Rib Eye
35 day dry aged USDA 16oz
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.
client to select four sides from the items listed below…
potato purée/brussel sprouts/asparagus/sugar snap peas/
ganache & butter crust, pavlova shards, raspberry-lemon syrup
traditionally prepared with chef’s garnish
$115 per guest, plus applicable taxes and gratuity
(HST 15% Gratuity 18%)
menu subject to change