Daily Menu
Chef de Cuisine John Lau
Light Fare
Charcuterie...for sharing
Lomo Iberico, Lomo Iberico de bellota,Salchichon Iberico, Chorizo Iberico,San Danielle prosciutto artisanal cheeses and chutney 25
Santorini Fisherman Style Crispy Squid
with spicy mayo and cucumber salad 17
Viennese Schnitzel
breaded Berkshire pork served with a side of vegetables 24
USDA PRIME Beef Tenderloin Burger
7 oz. with pesto mayonnaise, wild mushrooms, onions, Canadian cheddar and frites 19
Hand Cut Parmesan Truffle Frites 12
USDA PRIME Steak Tartar
with quail egg and Yukon gold frites 28
Veal Meatballs
tomato sauce, fresh basil, ricotta cheese and garlic toast 22
House Made Wild Mushroom Ravioli
with parmesan cheese 22
Chef Surinder's Specialty. East Indian Curry of the Day
with basmati rice, Nann and fruit chutney 24
Appetizers
Ice Shellfish and Raw Bar
Seafood Sensation...for sharing
chilled selection of ocean' lump crab, shrimp, oyster, tuna sashimi 75
Shrimp Cocktail
large tiger shrimps with horseradish sauce 19
Selection of Shucked Oysters on Half Shell
served with mignonette 4 each
Ahi Tuna Sashimi
pickled ginger, seaweed salad and soy wasabi 18
Lump Crab Cocktail
lemon aioli 22
Appetizers
Hearts of Romaine
with thyme and garlic croutons, double smoked
bacon and peppery Caesar dressing 16
Baked French Onion Soup
with assorted French cheeses 14
Baby Arugula Salad
with Stilton, pear, walnuts and port wine vinaigrette 19
Baby Iceberg Wedge Salad
Bermuda onions, bacon, tomato, crumbled Roquefort and buttermilk blue dresssing 16
Heirloom Tomato Salad
imported buffalo mozzarella, marinated onions and basil dressing 22
Escargots
French snails tossed with wild mushrooms,
garlic herb rich jus in a vol-au-vent 18
Grilled Mediterranean Octopus
olive oil, lemon garlic and oregano 22
Tempura Shrimps
mango lemon dip 19
Pan Seared Hudson Valley Foie Gras
toasted brioche, port and blueberry compote 34
Dungeness Crab and Avocado Salad
garnished with slices of marinated English cucumber 24
Pan Seared West Coast Fresh Scallops
maple smoked bacon and beurre blanc 22
Oliver's Caviar Selection
Main Courses
Pistachio Crusted Chilean Sea Bass
lemon grass infused essence and fingerling potato 45
Roasted Farm Raised Chicken Supreme
stuffed with herb goat cheese, wrapped in lattice of puff pastry, with green vegetables, roasted red peppers and tarragon jus 29
Fresh Fish of the Day
Black Fettuccine
shrimps, scallops, calamari in Newburg sauce 34
Grilled Provimi Calves Liver
Berkshire bacon, balsamic shallots and Yukon gold mashed potato 29
Seared Sesame Crusted Ahi Tuna
(sushi grade served rare) with lemon grass and spicy ginger glaze 39
Whole Fresh Dover Sole Flown from Brittany
amandine or with brown butter with seasonal vegetables and new potato 58
Grilled Berkshire Pork Loin on the Bone
with lyonnaise potato and shallot thyme reduction 34
Sundried Tomato Crusted Fresh Australian Rack of Lamb
full rack served with chevre cheese Yukon gold mash and lamb jus 46
Vegetarian options available on request
Select Steaks
All our steaks are USDA PRIME BEEF
Tenderloin of Beef 6oz 36 8oz 42 10oz 48
New York Strip 10oz 48 14oz 58
Bone-In Filet Mignon 16oz 75 20oz 95
Bone-In New York Strip 20oz 65
Delmonico (boneless rib eye) 22oz 65
Alberta Bison Rib Eye 10oz 65
Add Cuban Lobster tail 8oz 38 14oz 60
Steaks are complimented with one side and dipping sauce. Charge will apply for extra sides.
Dipping Sauces
Bordelaise 4
Peppercorn 4
Black Truffle Butter 4
Madeira 4
Sides
Hand Cut Frites 8
Mac & Cheese 8
Yukon Gold Mash 8
Mushroom Fricasse 9
Creamed Spinach 9
Asparagus with Hollandaise 9
Medley of Vegetables 9