APPETIZERS
East Coast Oyster 6 |12 29 | 52
Seasonal Mignonettes, Fermented Hot Sauce, Fresh Horseradish, Lemon
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Jumbo Shrimp Cocktail (6) 26
Confit Garlic and Parsley Dressed Shrimp, Cognac Cocktail Sauce, Tarragon Dill Emulsion
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Seafood Platter 145
East Coast Oysters, Chilled Crab Tartlet, Mussels Escabeche, Seasoned Jumbo Shrimp, Atlantic lobster tail topped with Brown Butter Crumb and Drawn Butter, Scallop Crudo
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Angus Reserve Steak Tartare 29
On Crispy Potato Pavé, Smoked Egg Yolk, Whipped Bone marrow, House Pickles
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E18hteen Caesar 24
Baby Romaine, Spinach, Bitter Greens, Guanciale, Lemon Anchovy Vinaigrette, Capers, Warm Sourdough Crouton, Pecorino Snow, Lemon Cheek
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Burrata & Beetroot Salad 29
Canadian Burrata, Braised Beets, Pickled Fennel, Radicchio, Pepita Praline, Aurelius Early Harvest Olive Oil, 3yr Balsamic de Modena
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Seared North Atlantic Scallops 33
Cider Glazed Boar Belly, Parsnip Velouté, Compressed Apple, Confit Lemon Zest, Watercress
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Grilled Octopus 36
Grilled Octopus, Romesco Sauce, Red Pepper Relish, Confit Potato, ‘Nduja, Charred Corn Purée
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Seared Quebec Foie Gras 38
Served on fresh toasted challah bread, Seasonal accompaniments
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Acadian Sturgeon Caviar 165
Potato Blini and Classic French Accoutrements
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SIGNATURE PLATES
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Atlantic Lobster Agnolotti 62
Grilled Lobster Tail, Bisque Emulsion, Cultured Cream, Pickled Fennel, Lemon Confit, Calabrian Chili Oil
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Quebec Magret Duck Duo 49
Smoked Magret Duck Breast, Confit Rillette Fritter, Butternut Squash Purée, Cranberry Gel, Roasted Beets, Rosemary and Pomegranate Agrodolce
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Miso Maple Glazed Pacific Black Cod 48
Creamed Spinach, Fennel And Leeks, Potato Pavé, Brown Butter Hazelnut Vinaigrette, Dill Emulsion, Watercress Oil
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Heartree Farms Mushroom Risotto 44
French Onion Broth, Sherry Glazed Mushrooms, Caramelized Onion, Fine Herbs, Pecorino,
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BUTCHER’S SELECTION
*All steaks come with your choice of signature sauce.
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Canadian Angus Beef
Alberta
Tenderloin 7oz | 65
Châteaubriand 14oz | 130
Ribeye 16oz | 79
Striploin 7oz, 14oz | 44, 67
Australian Wagyu
Black Opal, Tasmania, AUS
Striploin 6oz, 12oz | 80, 160
Australian Grassfed Beef
Pinnacle, Queensland, AUS
Ribeye 12oz | 70
AustralianGrassfed Lamb
Opal Valley, NSW, AUS
Lamb Rack 14oz, 28oz | 65, 130
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​FOR THE TABLE
Starches
Pomme Purée 12
Russet Frites Pecorino, Confit Garlic, Chive, Garlic Aioli 12
Truffle Mac & Cheese 20
Potato Pavé Gratin 16
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Vegetables
Brussel Sprouts Miso Caramel, Toasted Almond, Guanciale 14
Creamed Spinach & Leeks Pangritata, Mornay 14
Local Mushrooms Sherry, Fine Herbs 16
seasonal Vegetables Shallot Butter, Fine Herbs 12
Herb Salad House Vinaigrette, Pickled Vegetables 16
Caesar Salad Guanciale, Pecorino, Fried Sourdough 16
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Signature Sauces (3oz)
Bone Marrow Bordelaise 9
Cognac Green Peppercorn 9
Maderia Demi-Glace 9
Brown Butter Béarnaise 9
Chimichurri 9
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Extras
Blue Cheese Crust 4
Cowboy Butter 4
Seared Foie Gras 30
Seared Scallops (2) 18
Grilled Lobster Tail Drawn Butter 42​
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DESSERT
Vanilla Bean Crème Brulée 16
Biscotti + Fresh Berries
Apple Tart 16
Almond Filling , Apple Ganache, Apple Compote, Tuile, Caramel
Cranberry White Chocolate 16
Cranberry White Chocolate Mousse, Cranberry Confit, Sable Breton
Chai Coconut Panna Cotta 16
Panna Cotta, Crumble, Date Caramel Sauce, Cocoa Powder
Chocolate Orange
Dark Chocolate Mousse, Hazelnut Dacquoise, Tuile, Orange Curd And Coulis
Pumpkin Spice 16
Pumpkin Spice Cake, Pumpkin Mousse, Crumble, Manuka Honey Snow
PASTRY CHEF SANDRA SHARON
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DRINK LIST
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WINE LIST
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