Appetizer Options

Option Three
  • skillet of snails
    gently sauteed escargot in a Pernod & fennel cream+shaved procuitto+grilled bread
    (g-f option, please inform your server)
  • kimchi chicken baozi
    grilled chicken, fermented napa cabbage, sweet onion & gochugaru+steamed Chinese sweet bun
  • spinach & goat cheese salad
    mandarin orange, red onion, craisins & pecans+poppy seed & mustard dressing
    (veg | GF)
  • soup of the day
    the chef’s daily concoction+served piping hot
  • cranberry & brie firecrackers
    wrapped in phyllo pastry+black sesame
    (Veg | GF)
  • Traditional Caesar Salad
    artisan romaine+bacon lardons+parmesan dusted breadstick
    (veg or, gf option)

Entrée Options

Option Three
  • Catch of the Day
  • rainbow yellow curry bowl
    roasted carrots, broccoli, bell peppers & squash+served on wild & basmati rice Vegan OR with Grilled Chicken Breast
    (V, g-f)
  • braised chicken pinot noir
    boneless chicken simmered with red wine, garlic, mushroom, basil & oregano+roasted potatoes+seasonal vegetables
  • seared duck balberry
    Brome Lake duck breast+balsamic & blackberry sauce+mashed sweet potatoes+roasted beets+served medium-rare
  • New Orleans Salmon
    seared Atlantic salmon+bourbon & brown sugar glaze+organic quinoa+seasonal vegetables
  • beef tenderloin Dianne
    8oz Angus steak+mustard, Worcestershire & Congac cream+rustic mashed potatoes+seasonal vegetables
  • boneless braised beef short ribs
    slow roasted beef+port & rosemary jus+roasted garlic mashed potatoes+seasonal vegetables

Dessert Options

Option Three
  • Death by Chocolate
    buttercream and ganache with Dutch cocoa
  • Daily Cheesecake
    made in-house+ask your server for today’s flavour
  • Crème Brûlée
    rich cream custard+served with fresh fruit and ice cream