APPETIZERS

 

TODAY’S SOUP 9
CHARCUTERIE BOARD FOR TWO 31
LOCALLY SOURCED HAND-CRAFTED CURED MEATS, HOUSEMADE PÂTÉ AND ARTISANAL CHEESE
EAST COAST OYSTERS 3/ea
TRADITIONAL GARNISH
BEEF CARPACCIO 17
PARMESAN CRISP, ARUGULA, OLIVE OIL
JUMBO SHRIMP COCKTAIL 25
HOMEMADE COCKTAIL SAUCE & GUACAMOLE
LOBSTER RISOTTO 19
NOVA SCOTIA LOBSTER & BROTH WITH PARMESAN
AS A MAIN COURSE 32

FROM OUR PLANCHA

Prime Canadian beef,
aged a minimum of 4 weeks
served with buttered heirloom carrots
and choice of sauce

FILET MIGNON
6 oz. 38
8 oz. 44
NY STRIPLOIN
12 oz. 39
ONTARIO DRY AGED RIBEYE
20 oz. 60

SIGNATURE SAUCES

béarnaise, peppercorn, bordelaise, mushroom, mustard