Group Menu – III


To Share

Raw Bar Sampler

mahone bay scallop ceviche, 6 fresh local oysters, yellow fin ahi tuna, in house cured salmon, accompaniments

STARTERS

Choice of…

Caesar Salad ~ Grilled

bacon two ways, poached tomato, aerated bread, broken egg & elephant garlic aioli

Beef Carpaccio

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

Pan Seared Foie Gras

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

Brome Lake Duck Breast

brown sugar cured, pomegranate – vanilla syrup

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/fingerlings/lobster risotto/
du puy lentils/green beans/beets/
mushrooms/arugula & yams

DESSERT

Choice of…

Chocolate Tartlet

dark chocolate ganache. white chocolate bomb. meringue kisses. raspberry purée

Looks Like A Lemon

molten yuzu, jaconde, blueberries & cream cheese ice cream

$110 per guest, plus applicable taxes and gratuity

(HST 15% Gratuity 18%)

menu subject to change