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 | 30
Premium Oysters .... a dozen | 58
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, Ponzu sauce
Arugula, Parmigiano Reggiano shaves, balsamic glaze, EVOO
Apple carpaccio, avocado, crostini
*All tartares are hand-chopped per order
Avocado, Ponzu 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
Spicy truffle aïoli
Oven baked with spinach, mushroom, shallots, Pernod, Mornay sauce
Mustard seed sauce
Porto-veal reduction infused with sesame seed oil & Ponzu sauce
Black truffle Dijon, Gruyère cheese
Garlic & fine herbs
With balsamic bacon jam
Balsamic ketchup, truffled aïoli
Gruyère Cheese
(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, Ponzu 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
8oz. Beef tenderloin marinated in Porto and balsamic reduction; served on garlic potato purée, mushrooms and topped with Goat cheese brulé
Herb crusted, garlic mashed potato, Cipollini onions, Port-veal reduction
Gruyère cheese, black truffle Dijon, home-cut fries
