Bisque & Fondue
Smoked Red Plum Romas with Aged Gouda Fondue
$11
Sparkling Oysters
Pan Fried Oysters with Wilted Arugula & Brut Classico Cream
$12
Spanish Caesar
Romaine, Shaved Manchego, Serrano Ham & Xeres Vinaigrette
$15
Nested Asparagus Salad
Blond Frisée, Pancetta Lardon, Poached Egg, Citrus Shallot
$15
Duck a L’ Orange
Crispy Duck Confit Spring Roll, Caramelized Orange Reduction
$15
Foie Gras Trifle
Seared Quebec Foie Gras, Brioche, Vanilla Mascarpone,
Cherry Brandy Liqueur
$21
Spiced Squash Risotto
Risotto, Reggiano, Spiced Squash, Sage Leaves
$14
Scallop Club
Seared Diver Scallops on Pain Au Lait Toasts with
Double Smoked Bacon & Truffled Mayonnaise
$19
Executive Chef
Tim Dunnill
Restaurant Chef
James Tesoro
Dining Room Manager
Peter Zubrzycki
Assistant Dining Room Manager
Michael Batsoulis
Prices do not include taxes and
gratuity
Cover charge is applicable on Fridays and Saturdays
