Group Menu – III
Raw Bar Sampler
mahone bay scallop ceviche, 6 fresh local oysters, yellow fin ahi tuna, in house cured salmon, accompaniments
Caesar Salad ~ Grilled
bacon two ways, poached tomato, aerated bread, broken egg & elephant garlic aioli
razor thin local tenderloin with “hints” of himalayan sea salt & cumin
Pan Seared Foie Gras
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
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.
Client to select four sides from the items listed below…
du puy lentils/green beans/beets/
mushrooms/arugula & yams
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