Dinner Menu
Starters
Tomato and Honey Bruschetta 13
Baked on pita bread with fresh bocconcini and roasted garlic, drizzled with
aged balsamic vinegar and truffle infused honey
Baked Brie 14
Pecan and poached fig baked with brie in a phyllo purse with raspberry compote
Beef Carpaccio 14
Thin sliced rare beef tenderloin drizzled with garlic oil and topped
with fried capers, green peppercorns and shaved provolone
Sambal Marinated Calamari 13
Crispy fried Japanese flying squid accompanied by lime ginger yogurt sauce
Prosciutto Wrapped Scallops 14
Jumbo scallops rubbed with basil pesto and wrapped in prosciutto,
baked and placed on a bed of organic greens
Chef’s Soup du Jour 6
Salads
Caesar 7
Heart of romaine with fried capers, provolone piccante and
housemade croutons, topped with fresh made Caesar vinaigrette
Organic Greens 6
With blackberry vinaigrette, candied pecans, sundried cranberries
and julienne carrots
Spinach Salad 9
Honey balsamic vinaigrette with grape tomatoes, sundried blueberries,
goat cheese and crisp prosciutto
Entrees
Fettuccini 28
Colossal prawns and prosciutto sautéed with grape tomatoes, garlic, basil
and cream tossed with squid ink pasta, accompanied by grilled garlic focaccia
California Cut Striploin 35
Baseball cut Alberta beef striploin with BBQ dry rub, grilled medium rare,
served alongside roasted corn and black bean salsa and market vegetables
Beef Tenderloin 36
Pecan crusted and grilled to your liking, draped with raspberry demi glace,
served alongside smashed baby red potatoes and market vegetables
New York Strip 34
Hand cut and grilled to your liking with merlot demi glace, served
alongside smashed baby red potatoes and market vegetables
Pork Belly 32
Slow roasted pork belly, sweet and smokey, grilled and crispy, served
alongside roasted corn and black bean salsa and market vegetables
Salmon Sous Vide 34
Fresh salmon filet poached in garlic oil, lemon and fresh dill,
served alongside smashed baby red potatoes and market vegetables
Stuffed Chicken 34
Provolone piccante, roasted red pepper and spinach stuffed chicken breast
drizzled with truffle infused honey and basil pesto, served alongside
Greek roasted fingerling potatoes and market vegetables
Rack of Venison 38
Roasted venison with sundried cranberry and red currant demi glace,
served alongside herb roasted fingerling potatoes and market vegetables