Tues. - Thurs. 11 am - 11 pm
Fri. - Sat. 11 am - 12 am
Sunday 11 am - 10 pm
Closed Mondays


A Smoke Free Restaurant
Reservations for dining room recommended.
Tapas bar and lounge

please do not leave reservations on our e-mail
 

Wines, Spirits & Draught Beer

Tapas & Lunch Menu

Brunch

Catering

Private & Special Functions

 

 

Dining Room Menu

Appetizers

Chef’s Soup of the Day $7.50

Classic Caesar Salad
composed of fresh Romaine, herbed croutons, creamy house-made citrus infused dressing, served under grated Pecorino Romano and a pancetta crisp $9.95

Baby Spinach Salad
including feta cheese, sweet Vidalia onions, crispy bacon and toasted cashews, tossed with roasted garlic, orange and champagne vinaigrette $10.95

Marinated Baby Octopus
amongst scallops, black olives, frisse and artichoke hearts dressed with a lightly smoked tomato pistou, served on grilled flat bread $11.95

Sautéed Escargots
in casino butter and garlic, de-glazed with pinot gris on petite nests of brandade potatoes and gratineed ementhal cheese $11.95

Steamed Mussels
in saffron, Pernod cream sauce tossed with snap peas
and fresh tomatoes $11.95

White Gulf Shrimp
lightly smoked, perched in tomato, avocado and horseradish salsa $15.95

Pan Seared Duck Foie Gras
on a plinth of buttered apple wedges and celeriac salad, crested with quince marmalade and a dried cranberry cherry wine glace $18.95

 

 

Entrees

Sterling Silver Beef Tenderloin
crowned with fresh Quebec foie gras, wild mushroom duxelle and Pèrigord sauce, accompanied by fondant chateau potatoes and turned baby vegetables $34.95

Sterling Silver Grilled New York Strip Loin
with buttermilk mashed potatoes and a bouquetière of available vegetables enhanced by our signature cremini mushroom jus $31.95

Roasted Elk Strip Loin
on pan fried späetzle, diced pancetta, port and citrus braised red cabbage, baby carrots and patti pain squash with mustard jus $36.95

Roasted Rack of Ontario Lamb
on a vegetable and rösti potato tian surrounded by lightly smoked tomato and St. Mary's chevre blush sauce drizzled with natural lamb glace $36.95

Classical French Pot Au Fau
Half a chicken in a clear herbed chicken broth with poached winter vegetables and parsley, soda, corn meal dumplings with $25.95

Pan Roasted Sea Scallops on Creamy Risotto
complemented by beluga lentils, shiitake mushrooms, tomatoes and
asparagus slivers with Niagara Riesling, $26.95

Pan Roasted Rainbow Trout
on garlic Brandade potatoes, roasted red pepper coulis and wilted leafy greens $26.95

Fresh Fish in Season
prepared with Chef Kai Bein’s tantalizing and original accompaniments
Priced Accordingly

Penne Pasta
including, gorgonzola cheese fondue, cremini mushrooms and julienned fresh herbs finished with tomato concasse and parmigianno $19.95

Farfalle Whole Wheat Pasta
with sautéed white gulf shrimps, sugar snap peas and diced tomatoes tossed in a horseradish and dilled tomato blush sauce complemented by toasted garlic focaccia $26.95

Linguine
tossed in lightly smoked tomato emulsion tossed with Genoa salami, cracked chilies, black kalamata olives, artichoke hearts and freshly grated Parmesan $19.95

 

Desserts

All desserts are created in house

Chocolate Crème Brulee
scented with orange, served with whipped cream and strawberries $9.95

Lime Cheese Cake
on a honeyed graham crust with candied lime and burnt lime anise syrup $8.95

Chocolate Pecan Tart
on a lattice of chocolate enhanced by caramel sauces served with fresh berries
and cream $9.95

Fresh Ontario Pear Flan
brown sugar, sweet butter streusel and a vanilla anglaise $8.95

Fresh Fruit Plate
prepared with seasonal fruits available Madagascar Vanilla and Dark Chocolate.
Ask your server for and a scoop of raspberry sorbet $12.95

Domestic and Imported Cheeses
served with a mini baguette, artisan rye, grapes and shallot confit $14.95

Fresh Fruit Sorbets and Hand Made Ice Creams
Choice of Raspberry, Passion Fruit, Mango, Pear, Strawberries and Cream,
Blood Orange, our flavours of the week $7.25