Our menu was inspired by the great classic Steakhouses of Chicago and New York, seeking to provide familiar flavours and dishes, with a modern touch. We’ve worked to create a luxurious yet comfortable feel in every aspect of our restaurant, including the menu. With high quality ingredients, imagination, and classic roots, we’re proud of every part of this menu.
"Cocktail" Oysters .... 4$ pc
Premium Oysters .... ½ a dozen | 32
Premium Oysters .... a dozen | 60
Blinis, egg whites & yolk, parsley, scallions, crème fraîche
28gr .... MP
50gr .... MP
Roaster or Chilled
Home made mango-cocktail sauce
In-house cured salmon with salt, sugar & dill; mustard dill sauce
Sesame-crusted tuna, daikon, wakamé, wasabi aïoli, miso-mirin sauce
Oyster, lobster claw, 1/2 lobster tail, u6/8 shrimp, mango- cocktail sauce
Arugula, Parmigiano Reggiano shaves, balsamic glaze, EVOO
Apple carpaccio, avocado, crostini
*All tartares are hand-chopped per order
Avocado, miso-miri sauce, sesame seeds
*All tartares are hand-chopped per order
100% filet mignon, quail egg, crostini
*All tartares are hand-chopped per order
(4-u6/8 Shrimps, 1¼ lb Lobster, 1dz-Oysters)
Ideal for sharing, ask your server for any inquiries!
Red onions, capers, oregano
Cauliflower purée, Québec maple syrup
Truffle aïoli
Oven baked with spinach, mushroom, shallots, Pernod, Mornay sauce
Mustard seed sauce
Porto-veal reduction infused with sesame seed oil & miso-mirin sauce
Black truffle Dijon, Gruyère cheese
Garlic & fine herbs
Truffle oil
Balsamic ketchup, truffled aïoli
(½ lb-Calamari, ¼ lb-Octopus, 2-Shrimps, 2-Scallops & sautéed spinach)
Ideal for sharing, ask your server for any inquiries!
Our USDA bone-in beef is DRY-AGED in our temperature and humidity controlled Himalayan salt locker for a period of 28-35 days!
Ideal for SHARING; Sliced and served on a board
Tuna, panko-crusted rice cake, daikon, wakamé, wasabi aïoli, miso-mirin sauce, ginger, scallions
Pan seared, lemon-dill beurre blanc; served with fingerling potatoes, asparagus and baby carrots
Ravioli, sun-dried tomatoes, lobster bisque cream sauce, Madagascar peppercorns, scallions, topped with Carribean lobster tail
Tagliatelle, 1/2 lobster tail, lobster claw, shrimp, scallop, mussels, French shallots, white wine, a touch of garlic, tomato bisque sauce
Herb crusted, garlic mashed potato, Cipollini onions, Port-veal reduction
Gruyère cheese, black truffle Dijon, home-cut fries
12oz Veal chop, pan-seared and finished in the oven; Pont-neuf potatoes, asparagus, Maitre d'hotel butter, Port-veal reduction.
