Dinner Menu

Summer 2017

Daily Market Fresh Local Soup – 10

Old Fashioned Caesar Salad – 12
Crisp Romaine, Shaved Parmesan, Double Smoked Bacon & Sour Dough Croutons. Tossed in a Garlic Vinaigrette

Mesclun Greens Salad – 13
With Fresh Berries, Crunchy Maple Pecans, Warm Goat Cheese with Aged Balsamic/p>

Warm Burrata & Heirloom Tomato Salad for Two – 24
with Basil, Aged Balsamic and Olive Oil, Moroccan Olives

Spicy King Crab Salad – 23
with Micro Sweet Pea Salad

Steamed PEI Mussels – 16
Asian Ginger & Black Bean Garlic Sauce & White Wine Broth

Oban “Fish & Chips” – 13
Tuna Tartar with Crispy Housemade Chips & Chive Creme Fraiche

Seared Beef on Rosemary Crustini – 15
With Sundried Cherry Chutney and Dijon Aioli

Steak & Potatoes – 28
Grilled 7oz Beef Flat Iron Steak, Grilled Asparagus, Oven Roasted Fingerling Potatoes, with Argentinean Chimichurri Sauce and Weir Winery Red Wine Aioli

Oven Roasted Hunan Rack of Lamb – 35
With Crispy Roasted Potatoes, tossed in a Cilantro Pumpkin Seed Pesto and Seasonal Vegetables

Grilled AAA Black Angus Beef Tenderloin – 42
With Oka Cheese & Wild Mushroom Potato Tart, Reif Estates Shiraz Demi-Glace, Served with Seasonal Market Vegetables

Oven Roasted Pacific Black Cod – 36
Miso Sake Marinade, Bok Choy, and Shitake Mushrooms, With Lime Sushi Rice

Grilled Magrete Quebec Duck Breast – 32
With Niagara Cherries & Aged Balsamic, Savory Blue Cheese French Toast with Carmelized Onion, Pear Spinach and Seasonal Vegetable

Oven Roasted Lemon Thyme Chicken – 28
With Truffled Gnocchi, Wild Mushrooms and Lemon-Thyme Cream Sauce

House-Made Seafood Saffron Linguini – 29
With Black Tiger Prawns, Wild Diver Scallops, PEI Mussels and Snow Peas, Tossed in a Garlic Thyme oil with Parmesan

Executive Chef KARRIE GALVIN
Served Daily 7-Days a Week 5:00 pm to 9:00 pm (Times may change based on the season)
Seasonal Menu Subject to Change. Prices exclude tax. Beverages and gratuities not included