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
Ducca Rub Pork Chop
Thick cut AAA Canadian pork chop served on the bone, with our in-house North African style spice rub of Toasted pumpkin seeds, peanuts, sesame seeds, mint, thyme and black pepper, pan seared and served with our house specialty Tomatillo Fruit Chutney on roasted root vegetables
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
Madagascar Flambé
Canadian 8 ounce Prime Filet Mignon, marinated in sesame oil, soya, balsamic, basil, ginger and garlic. Pan seared and finished in the oven, topped with in-house Tandoori dusted Foie Gras OR French Gorgonzola, served with a Green peppercorn and brandy 'jus' over coral mash of sweet and white potatoes, and 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
Lobster Risotto
This is a classic! Creamy Arborio rice is simmered in a rich seafood broth with tomato and shallot, white wine, a dash of habanero and coconut milk, finished with a fresh cilantro pesto and a sautéed lobster tail
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
Retro Chateaubriand
Canadian AAA Filet mignon Roast whole to a perfect medium rare (or your choice) with buttered asparagus, wicked sweet potato mash and a classic Béarnaise sauce with fresh Tarragon
Whiskey Steak Saigon
Canadian AAA Hanger Steak is grilled Szechuan style, with black pepper crust, and served with a Bourbon Whiskey sauce flavoured with fragrant Thai basil, over Broccoli Rabe sautéed with roasted Garlic, and Potato Confit
Seafood Bouillabaisse
Chef’s seasonal selection of shrimp, fish, mussels and octopus with a white wine and tomato broth, with a generous amount of fresh herbs, served with crostini and Red pepper spiced Aioli
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- 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
