MAINS
THE SHOW STOPPERS
Jerk Chicken
Chicken thighs, deboned and seasoned, seared and then slow roasted in the oven in our house sweet and spicy Jerk Sauce, served with traditional 'Rice n Peas', mango tropical slaw and fried plantains
Beef Shorty
Canadian AAA fat cut beef short ribs, rubbed with ginger spice, garlic and lemon grass, all slowly braised for hours in our in-house organic beef stock and dry red wine. With Chef Coulliard’s ‘Secret Stuff’, and served on creamy vegetable polenta and fresh seasonal market vegetables
Vegetarian Bello
Giant Portobello mushrooms marinated in olive oil, balsamic, garlic, and fresh herbs, grilled and finished in the oven, served beside creamy vegetable polenta with roasted squash, zucchini and red onions
Osso Buco Alla Boscaiola
Canadian AAA veal shank is slowly braised with porcini, morel and Portobello mushrooms, and served with a creamy sage and parmesan cheese risotto, and garnished with grilled asparagus
Lamb Chop Chop
Fresh Canadian lamb rack, marinated in organic virgin olive oil, garlic, cumin, coriander, and black pepper, on top of wilted sautéed tri colour Swiss chard and baked potato confit, with a roasted garlic white balsamic glaze sauce
Sticky Belly Ribs
Chef Couillard’s famous Sticky pork back ribs are 'fall off the bone”' and slowly cooked, and glazed with a ginger, garlic, hoisin, agave and char sui sauce, served over sweet potato mash and tropical green mango slaw
Pork Tenderloin
Canadian Pork tenderloin is marinated, and slow roasted in the oven with sliced white balsamic gastrique of onions, fresh thyme, roasted garlic, and peaches, served with potato confit and seasonal market vegetables
- 29
- 29
- 32.5
- Pickled Quail - walnut crackling, cured seaweed, star anise35
- Confit Salmon - shiitake, grains, horseradish emulsion35
- Slow Cooked Cod - eggplant, hazelnut, juniper berry (GF)37
- Pickled Mussels– nettle, bower spinach, katsuobushi12
