Chef's daily selection of pristine oysters from Prince Edward Island and Maritime waters, served chilled with mignonette.
Pairs with Pairs with Sauvignon Blanc or Martini
Four succulent Gulf shrimp, poached and chilled, served with zesty cocktail sauce and fresh lemon.
Pairs with Pairs with our Classic Martini
Diver scallops cured in citrus, topped with avocado, jalapeño, and crispy tortilla chips with vibrant lime dressing.
Thinly sliced Scottish smoked salmon with capers, red onion, cream cheese, and artisan toasted crostini.
Pairs with Pairs with Pinot Grigio
Silky roasted lobster bisque finished with cognac cream, topped with toasted brioche croutons and fresh tarragon.
Sustainable Pacific halibut with brown butter emulsion, seasonal vegetables, and roasted fingerling potatoes.
Pairs with Pairs with Chardonnay
Succulent Canadian lobster tail in classic champagne cream sauce with gruyère, served with garlic mashed potatoes.
Pairs with Pairs with vintage Champagne
Perfectly pink lamb rack with Dijon mustard crust, accompanied by roasted root vegetables and red wine jus.
Pairs with Pairs with Bordeaux
Cajun-spiced salmon fillet, seared to perfection, with mango salsa, coconut rice, and crispy green beans.
Prime Canadian beef tenderloin with cognac peppercorn sauce, truffle fries, and sautéed wild mushrooms.
Pairs with Pairs with Cabernet Sauvignon
Seasonal roasted vegetables and mushroom duxelles wrapped in flaky puff pastry with beurre blanc and microgreens.
Pairs with Pairs with Pinot Noir
Premium gin or vodka, dry vermouth, stirred with ice, strained, and served with olives or lemon twist. Timeless perfection.
Vodka or gin with dry vermouth, blue cheese-stuffed olives, and a splash of olive brine for savory complexity.
Vodka, Kahlúa, fresh espresso, shaken vigorously, creating a velvety crema with sophisticated coffee notes.
Premium gin, elderflower liqueur, fresh cucumber juice, and a hint of lime for a refreshing, botanical cocktail.
Aged whiskey, maple syrup, aromatic bitters, orange zest, and a touch of smoke for deep, warming sophistication.
Curated by our sommelier: reds, whites, rosés, and sparkling wines from around the world, served by glass or bottle.
Pairs with Ask our staff for recommendations
Hand-cut fries tossed with truffle oil, Parmesan, and fresh thyme, served with house-made aioli.
Creamy whipped potatoes infused with roasted garlic, butter, and fresh chives for ultimate comfort.
Chef's selection of roasted or sautéed vegetables with herb butter, changing seasonally for peak freshness.
Crisp romaine, house-made Caesar dressing, Parmigiano-Reggiano, anchovies, and garlic croutons.
Pairs with Pairs with any entrée
Decadent flourless chocolate cake with raspberry coulis, whipped cream, and fresh berries. Pure chocolate bliss.
Silky vanilla bean custard with caramelized sugar crust, torched tableside for theatre and indulgence.
Light and tangy panna cotta with candied lemon peel, shortbread cookie crumb, and bright lemon zest.
Buttery pastry shell filled with pastry cream and crowned with fresh berries in a delicate glaze.
Creamy vanilla gelato drowned in hot espresso, finished with a drizzle of dark chocolate for pure elegance.
Pairs with Pairs with Dessert Wine or Digestif