Appetizers

Soup Du Jour

French Onion Soup Gratinée 9

Sweet And Bitter Greens 9
with Heirloom Tomato, Cucumber, Radish, & Sherry Wine vinaigrette

Roasted Beets 10
with Bleu D’Auvernge, Walnuts And A Orange-garlic-ginger Dressing

Heirloom Tomato Salad 11
with Feta, Black Olives, Basil & Balsamic Vinaigrette

Warm Goat's Cheese Crostini 11
with Frisee, Bacon And Raspberry vinaigrette

Sautéed Calamari 10
with A Warm Lemon And Oregano Dressing

Grilled Boneless Quail & Figs 12
with arugula, Oyster mushrooms, and Walnut oil & Rosemary Dressing

Panko Crusted Blue Crab Cakes 13
with tomato Provençal Sauce And smoked Ancho Chili Mayo

Pan-Seared Scallops 13
with apple, Spinach And A Light Curry Cream Sauce

Steak Tartar 14
hand Cut Raw Beef With Capers, Shallots, Cornichon, Dijon, And Truffle Oil

Terrine Du Foie Gras A House Specialty 19
ideal With A 2oz. Glass Of Henry Pelham Late Harvest Riesling 9


Entrees

Seafood Bouillabaisse 25
with Prawns, Scallops &market Fish In A Saffon, Fennel Tomato Broth, Emmenthal Cheese & Red Pepper Rouille

Grilled Swordfish Steak 24
tomato Relish And Rosemary Cream Sauce

Bake Lake Superior White Fish 20
with Saffron Rice, Tomatos, Capers, Olives
and A Ouzo Butter Sauce

Bodega Wild Rice & Mushroom Risotto 19
with Heirloom Tomato, Olives And Parmesan

Stuffed Chicken Supreme With Spinach Mousse 21
with sun-dried Tomato And Basil Dressing, Grilled Potatoes

Roasted Pork Tenderloin 24
marinated In Whiskey & Soya With Grilled Sweet Potato,
seasonal Vegetables And Cool Mustard Sauce

Grilled New York Strip Loin Steak 25
with Shallot-butter And Yukon Gold Frites

Braised Ontario Lamb Shank27
with Mash Potato, Shallot, Prune And Rosemary Sauce

Roasted Duck Breast And Crispy Duck Leg Confit 28
with wild-mushroom Bread-pudding,
and a Blueberry Vinaigrette

Grilled 7oz Alberta Beef Filet 30
with truffle Mash Potatoes, And Brandy Green
peppercorn Sauce