DINNER
BEGIN
| YUCATAN HOT & SOUR SOUP Smoked Chicken, Goji Berries | 10 |
| POTATO & COLLARD GREENS SOUP Espelette Pepper Oil, Sour Cream | 10 |
| TANDOORI-SPICED BARRAMUNDI Mango, Cucumber, Iceberg Lettuce Taco | 15 |
| NOVA SCOTIA LOBSTER SALAD Avocado, Maple Bacon, Blue Cheese Buttermilk Dressing | 24 |
| FARMERS MARKET GREENS Shaved Parmigiano, Champagne Vinaigrette, Snipped Herbs | 12 |
| MOZZARELLA DI BUFALA Sundried Tomato, Grilled Radicchio, Olive Oil | 14 |
| MAFALDA PASTA Truffle-Scented Mushroom Bolognese | 14 |
| CRISP DUCK SALAD Sumac-Dusted Green Papaya Slaw, Cashews | 15 |
| GRILLED OCTOPUS & RAPINI SALAD Smoked Peppers, Fennel, Calabrese Olives | 17 |
| DUCK PROSCIUTTO Arugula Salad, Shaved Pecorino, Balsamic Vinegar | 15 |
| FARM TO FORK CHARCUTERIE House Pickles & Mustard | 24 |
| YELLOW FIN TUNA TARTARE Citrus Soya, Ginger, Avocado, Crispy Shallot Bits | 15 |
| KONA KAMPACHI SASHIMI Shiso Leaf, Coriander, Kaffir Lime, Thai Basil, Ginger | 16 |
| STEAK TARTARE Potato Chips | 17 |
FOLLOW
| LAKE HURON PICKEREL FILET Forest Mushrooms, Potato Gnocchi, Basil Pesto | 23 |
| SEARED “RARE” YELLOW FIN TUNA Celery, Olives, Capers, Raisins | 25 |
| CHARRED WILD DIGBY SEA SCALLOPS Pineapple, Jicama & Coriander Salad, Hot Chili Oil | 24 |
| PAPARDELLE PASTA, GRILLED RABBIT LOIN Niagara Pancetta, Chanterelles | 22 |
| GRILLED ROCK CORNISH HEN Rosemary, Lemon, Bacon | 24 |
| SUCKLING PIG & BOUDIN NOIR TART Maple-Smoked Bacon, Truffle Vinaigrette | 25 |
| GRILLED “RARE” HANGAR STEAK Guajillo Spice, Tomatillo, Lime, Avocado Chutney | 22 |
| BRAISED BEEF SHORT RIBS Cucumber, Cornichon, Pickled Horseradish Salad | 24 |
| JENNIFER’S STILTON BRISKET BEEF BURGER Pommes Frites | 19 |
DAVID’S PRIVATE STOCK
Naturally Raised 60 Day Dry-Aged
Served with Café de Paris Butter
| 9-INCH BONE IN 33/OZ RIBSTEAK | 89 |
| 12/OZ NEW YORK STRIP | 45 |
| 8/OZ BEEF TENDERLOIN | 42 |
DINNER SPECIALS
| MONDAY | |
| LUMACHINI PASTA, SHRIMP Espelette Pepper Oil, Chickpeas, Tomato, Basil | 27 |
| TUESDAY | |
| CUMBRAE FARMS STEAK FRITES Café de Paris Butter | 28 |
| WEDNESDAY | |
| WEST COAST HALIBUT White Beans, Chanterelles, Tomato, Basil, Olive Oil | 27 |
| THURSDAY | |
| FLORIDA RED SNAPPER Zucchini, Rosemary, Olive Oil, Balsamic | 28 |
| FRIDAY | |
| GRILLED SEABASS Roasted Jerusalem Artichokes, Olive Oil | 28 |
| SATURDAY | |
| GRILLED STRIPED BASS Baby Spinach, Fennel, Candied Cherry Tomato | 28 |
FOR THE TABLE
| POMMES FRITES Shaved Pecorino | 8 |
| FRENCH STYLE ONION RINGS Sea Salt | 8 |
| SAUTÉED RAPINI Garlic, Chili | 6 |
| BRADFORD FARM BEETS Balsamic, Olive Oil | 6 |
Executive Chef - DAVID LEE
Chef de Cuisine - GEOFF O’CONNOR
[Download our Menu in PDF Format]
