CHILEAN SEABASS

Seared seabass, yu choy, red beet purée, maple soy glaze

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DON’T BE SHELLFISH PLATTER

6 market fresh oysters, 2 lobster tails, snow crab, 4 black tiger shrimp, scallop ceviche

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THE CHEF’S PLATTER

8oz filet mignon, 4 seared scallops, 2 Canadian lobster tail, 4 jumbo black tiger shrimp, 24oz tomahawk steak, 4 Rockefeller oysters, crab legs

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FILET MIGNON IN A VSOP GLAZE

Sweet potato purée, Quebec mushrooms, seasonal vegetables, VSOP cognac glaze

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SOLO HAWK

24oz rib eye, Québec asparagus, potato purée, shiitake, demi-glace

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SEARED SCALLOPS

Lemon butter, bacon jam, labneh, baby kale, chicory, cherry tomato

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