DINNER MENU
Please notify your server of allergies when placing order.
TONIGHT’S FEATURES
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ITALIAN BURRATTO 24
Dried fig, walnuts, grapes, agrodulce, tomatoes
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STARTERS
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BEET SALAD 18
Beet confit, goat cheese, arugula, orange, raspberry vinaigrette.
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PEAR SALAD 18
Roquefort blue cheese, shaved fennel, Black currant vinaigrette
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BEEF TARTARE 26
Hand-chopped filet mignon, sea salt, cracked pepper, smoked chili, quail egg, and crisp baguette
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AVOCADO TARTARE 21
Avocado Tartare with smoked salmon, tomato, cucumber, red onion, and cream cheese
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ESCARGOT 18
Seared escargots, red wine, garlic butter, black grapes, beurre rouge
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OCTOPUS 26
Poached tender octopus, potatoes, red onions, tomato, citrus, olive oil
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MAIN COURSE
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COQUILLES ST JACQUES 52
Sea scallops gratin, Gruyere, maitake mushrooms, tarragon, cream sauce
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FILET MIGNON 52
Grilled beef tenderloin, port wine, mushrooms, sage jus
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DUCK CONFIT 36
Ontario duck leg, with a crispy gratin Dauphinoise and a vibrant orange sauce.ce
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TIGER SHRIMP 36
Tomato, fennel, garlic, shallot, ginger jus, coconut bisque, jasmine rice
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COQ AU VIN 32
Red wine, Mushrooms, bacon, carrots, mashed potatoes, and vegetables
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BRAISED LAMB SHANK 32
Slow cooked to fall off the bone with mashed potatoes and vegetables
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PASTA 24
Our pasta made fresh every day and the dish changes daily Add chicken -10 Add shrimp -12 Add vegetables -8
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DAILY FISH MK
DAILY FISH MK Selected, wild-caught delicacy, chosen for its freshness and exceptional flavour Sourced from the world’s most pristine water
Please call (519) 576-2800 to speak with Chef Firooz about accommodations for gluten-free diets or any other dietary restrictions before your visit. We look forward to seeing you!