DINNER
BEGIN
| YUCATAN HOT AND SOUR SOUP Smoked Chicken, Goji Berries, Coriander | 10 |
| HEIRLOOM TOMATO SALAD Parmigiano, Celery, Basil, Olive Oil | 15 |
| ORGANIC BABY SALAD LEAVES Shaved Parmigiano, Champagne Vinaigrette | 13 |
| NOVA SCOTIA LOBSTER SALAD Avocado, Maple Bacon, Blue Cheese Buttermilk Dressing | 24 |
| LOCAL BURRATA Roasted Peppers, Lemon Preserve, Basil Pesto | 17 |
| CAVATELLI PASTA Truffle-Scented Mushroom Bolognese | 14 |
| SOFTSHELL CRAB Vermicelli, Green Papaya, Mint Chili & Coriander Salad | 17 |
| CRISP DUCK SALAD Sumac-Dusted Green Papaya Slaw, Cashews | 15 |
| HAMACHI CEVICHE Coriander, Lime, Avocado, Jalapeño | 16 |
| BIG EYE TUNA TARTARE Citrus Soya, Ginger, Avocado | 15 |
| STEAK TARTARE Potato Chips | 17 |
| "NB" FARM TO FORK CHARCUTERIE Olives, Parmigiano, Mustard, Pickle | 24 |
| JAMÒN IBÉRICO small plate Dry-Cured Spanish Ham large plate | 14 19 |
FOLLOW
| ROASTED PICKEREL Chanterelles, Cauliflower Purée, Lemon, Capers | 27 |
| TUNA TARTARE & RATATOUILLE Pommes Frites & Garlic Aïoli | 24 |
| CHARRED WILD DIGBY SEA SCALLOPS King Oyster Mushrooms Pineapple & Coriander Salad, Hot Chili Oil | 25 |
| WEST COAST HALIBUT Green Asparagus, Hollandaise Sauce | 28 |
| PAPARDELLE PASTA, RABBIT SOFFRITO Pancetta, Porcini Mushrooms | 25 |
| LOCAL GRAIN FED-CHICKEN BREAST Spring Peas, Morel Tarragon Jus | 26 |
| GRILLED “RARE” HANGAR STEAK Charred Tomato Chutney, Chimichurri | 27 |
| JENNIFER’S STILTON BEEF BRISKET BURGER Pommes Frites | 19 |
DAVID’S PRIVATE STOCK
Traditionally Raised 60 Day Dry-Aged Beef
Served with Olive Oil, Balsamic, Parmigiano
Grilled Rosemary & Thyme
| 9-INCH BONE-IN 33/OZ RIBSTEAK | 89 |
| 12/OZ NEW YORK STRIP | 45 |
| 8/OZ BEEF TENDERLOIN | 42 |
| 9/OZ FORKED WAGYU BRISKET BURGER Shaved Foie Gras, Pancetta, Pommes Frites Truffle Mayonnaise | 44 |
DINNER SPECIALS
| MONDAY | |
| PAPARDELLE PASTA, PULLED PORK RIBS Baby Zucchini, Olive Oil, Basil | 26 |
| TUESDAY | |
| GLAZED B.C. BLACK COD Runner Beans, Shiitake Mushrooms, Chili, Coriander | 29 |
| WEDNESDAY | |
| WILD SOCKEYE SALMON Escarole, Bacon, Pearl Onions | 29 |
| THURSDAY | |
| ATLANTIC COD FILET & SPICY COD BEIGNETS Bordeaux Spinach, Amatriciana Sauce | 29 |
| FRIDAY | |
| NOVA SCOTIA LOBSTER Thick-Cut Chips, Butter, Lemon | 29 |
| SATURDAY | |
| BRAISED BEEF SHORT RIB Local Escarole, Button Mushrooms, Parsley & Radish Salad | 28 |
FOR THE TABLE
| POMMES FRITES Shaved Pecorino | 9 |
| FRENCH STYLE ONION RINGS Sea Salt | 9 |
| CALEDON FARM BEETS Sea Salt, Herb Vinaigrette | 9 |
| CALEDON FARM BORDEAUX SPINACH Garlic, Lemon | 9 |
| SAUTÉED RAPINI Garlic, Chili | 6 |
EXECUTIVE CHEF - DAVID LEE
CHEF DE CUISINE - GEOFF O’CONNOR
[Download our Menu in PDF Format]
Please note that prices and menu are subject to change.