Fresh-shucked oysters from Canada's finest waters, served with mignonette and horseradish.
Pairs with Pairs with Chablis or Champagne
Baked oysters topped with spinach, herbs, and hollandaise sauce, finished with aged parmesan.
Pairs with Sauvignon Blanc
Hand-cut smoked salmon, capers, red onion, crème fraîche on crispy crostini points.
Pairs with Vodka or Prosecco
Diver scallops, citrus-cured, topped with microgreens, jalapeño, and premium olive oil.
Sweet Canadian lobster meat, butter lettuce, heirloom tomatoes, lemon emulsion.
Atlantic halibut filet with brown butter, capers, seasonal vegetables, and lemon beurre blanc.
Pairs with Grüner Veltliner
Delicate white fish filleted tableside, served with herb oil, roasted fingerling potatoes, and seasonal greens.
Pairs with Muscadet
Canadian lobster tail, cognac-cream sauce, gruyère crust, served with champagne risotto.
Buttery sea bass steamed in parchment with white wine, miso, ginger, and Asian vegetables.
Premium swordfish loin, charred to perfection, chimichurri sauce, roasted broccolini, citrus oil.
Pairs with Rosé or Albariño
Succulent Alaskan king crab legs, steamed, served with drawn butter and seasonal vegetables.
Tender squid rings, lightly battered, served with spicy tomato aioli and fresh lemon.
Silky foie gras with brioche toast points, fig compote, and aged balsamic reduction.
Creamy parmesan risotto, black truffle, panko-crusted, served with truffle oil and microgreens.
Jumbo prawns, sauted with garlic, white wine, feta cheese, cherry tomatoes, fresh oregano.
Market vegetables, herb oil, garlic, aged balsamic, finished with fleur de sel.
Rich flourless chocolate cake, whipped mascarpone, fresh berries, cocoa dust.
Pairs with Tawny Port
Classic English cream dessert, silky lemon flavor, shortbread biscuit, candied zest.
Vanilla bean custard with caramelized sugar top, served with fresh seasonal fruit.
Silky pistachio cream, pistachio brittle, fresh raspberries, pistachio tuile.
Premier cru and grand cru Champagnes, curated selections from Épernay's finest houses.
Chablis, Muscadet, and Sauvignon Blancs, hand-selected to complement raw oysters perfectly.
Bordeaux, Burgundy, and Rhône selections, ideal for richer seafood preparations.
House-crafted cocktails featuring premium spirits, fresh citrus, and artisanal bitters.
San Pellegrino, Perrier, and Topo Chico, served with fresh lemon or lime.
House-made citrus, vegetable, and berry juices, prepared fresh to order daily.