snacks

Dinner
  • mango & passionfruit ceviche
    12
    squid, shrimp, bay scallops, salmon+avacado crema
    (g-f)
  • Parmesan Breadsticks
    3.5
  • Mediterranean bread dipper
    10
    ciabatta+sundrried tomato, basil, garlic & balsamic olive oil
  • Truffle Fries
    10

SOUPS + SALADS

  • simple salad
    11
    carrots, bell peppers, cuccumbers & cherry tomatoes+field greens+sundried tomato & fig dressing
    (veg, g-f)
  • salmon & corn chowder
    12
    served hot+crispy fried leeks+dill sour cream
    (g-f)
  • grilled peach & halloumi salad
    14
    pistachios & red onions+served on mesclun greens+basil & balsamic vinaigrette
    (veg, g-f)
  • Traditional Caesar salad
    13
    artisan romaine+bacon lardons+parmesan dusted breadstick ADD 6oz CHICKEN 8 ADD 5oz SALMON 10
    (veg option, g-f option)
  • celery & potato soup
    11
    with garlic, white onion & dill+topped with diced tomatoes, yogurt & a drizzle of olive oil
    (veg, g-f)

SMALLPLATES + APPETIZERS

  • grilled Korean Kalbi
    18
    thinly sliced short ribs+garlic, soy & brown sugar marinade+Asian slaw with green onion & sesame
    (g-f)
  • Greek poutine
    17
    crispy fries+diced tomato, red onion, oregano feta cheese & gyros+cucumber tzatziki & burnt lemon sauce
  • trio of dips
    16
    house-made babaganoush, black bean hummus+green goddess avocado dip+served with corn chips
    (veg, g-f)
  • paprika shrimp
    16
    sauteed shrimp in a shallot, red pepper, spinach & garlic cream+lemon juice & parsley+grilled bread
    (g-f option: served on rice)
  • Hawaiian pork bao buns
    16
    BBQ pulled pork+brown sugar, pineapple, ginger & soya sauce+steamed Asian bun+topped with crunchy cabbage slaw
  • grilled squid steak
    17
    lemon & dill beurre blanc+served on dressed arugula
  • dynamite chicken tacos
    18
    sweet Thai chili & mayo coated chicken+topped with a Mexican street corn+grilled white corn soft taco or soft flour taco
    (g-f option, please inform your server)
  • Caprese gnocchi skillet
    14
    served in a pesto olive oil+topped with herbed buffalo mozzarella+balsamic reduction WITH SMOKED BACON 16 WITH SMOKED BACON & SHRIMP 19
    (veg, g-f option, please inform your server)
  • mussels & microfrites
    18
    steamed in white wine, tarragon, garlic & butter sauce+crispy shoestring fries
    (g-f)
  • Cellar Board
    26
    selection of charcuterie & fine cheese+pickled veggies+warm house-cured olives+baguette
    (g-f option)

MAINS

  • grilled rib-eye chimichurri
    45
    AAA beef+oregano, parsley, Fresno chile, cilantro & garlic sauce+potato, corn & bacon salad+seasonal vegetables
    (g-f)
  • fajita stuffed supreme of chicken
    31
    stuffed with peppers, onion, garlic & tex mex cheese+fajita blush sauce+wild & basmati rice+seasonal vegetables
    (g-f)
  • Broad Noodle Pad Thai
    23
    coconut milk, ginger, tamarind & brown sugar sauce+sprouts, chopped cilantro, green onions and cashews grilled chicken 27 sautéed shrimp 29
    vegan or vegetarian (with egg)
  • passionfruit glazed salmon
    32
    seared Atlantic salmon+tomato & red onion salsa+organic quinoa+seasonal vegetables
    (g-f)
  • rainbow yellow curry bowl
    24
    roasted carrots, broccoli, bell peppers & squash+yellow curry sauce+served on wild & basmati rice WITH Grilled Chicken Breast 29 WITH Seared Duck 33
    (V, g-f)
  • sauteed shrimp & scallops
    34
    lemon, basil, white wine & cherry tomato sauce+fregola grain+seasonal vegetable
    (g-f option: served with quinoa)
  • Beef Tenderloin
    46
    8oz Angus steak+sundried tomato compound butter & port demi-glace+rustic mashed potatoes+seasonal vegetables
    (g-f) sauteed shrimp 53
  • Pasta of the Day
    29
    market fresh ingredients
    (veg option)
  • grilled bone-in pork chop
    32
    smokey peach & bourbon warm marmalade+served with “hot pot”+seasonal vegetables
    (g-f)
  • lemon, spinach & ricotta risotto & seared duck breast (veg option, g-f)
    34
    creamy arborio rice with garlic, thyme & hazelnuts+seared duck breast, served medium rare
    (veg option, g-f) Vegetarian 24
  • Catch of the Day
    Market Price
  • Roasted Rack of Lamb
    49
    ¾ rack crusted with hazelnuts+balsamic cream+mashed potatoes+seasonal vegetables
    (g-f)
  • gNoSh Organic Burger
    24
    maple BBQ sauce+aged cheddar, bacon, arugala & tomato+sautéed onions & mushrooms+choice of side

We take your dietary needs, allergies, and preferences very seriously. Please inform your server of any special needs and we will do our very best to accommodate. We also limit the amount of salt and refined sugars in our recipes to promote a healthier dining experience.