CANADIAN AAA RESERVE
7OZ TENDERLOIN 39 | 10OZ STRIPLOIN 38
16OZ RIB EYE 48
Served with Chefs vegetables, whipped potato and choice of veal jus or béarnaise
ASIAN SEABASS 32
Crushed turmeric fingerling potatoes, capers, pink peppercorns, rasam broth
SALMON 30
Jerk spice rub, bacon-braised collard greens, coconut quinoa & peas, pineapple & habanero chow
ARCTIC CHAR 34
Escabeche, julienned vegetables, garlic & potato tombet, agrodolce
VEGETARIAN, VEGAN AND GLUTEN-FREE MENUS ARE AVAILABLE.
Chef Greg Balingit and his team take great care in preparation of the menu. Please advise your server of any allergies or dietary restrictions you may have.
