Chefs Soup of the Day $5.95 ~ Composed Salad of Artichokes & Rucola $10.95 Parmesan Strips, Meyer Lemon Oil ~ Charred Glazed Beef & Chicken Satays $11.95 Thai Peanut Sauce ~ Citrus-Coriander Preserved Salmon with Caramelized Fennel Baby Mache, $12.95 Finished in a Watermelon and Red Onion Salad ~ Blue Crab Cakes Served on Micro Greens with Citrus Aioli $12.95 ~ Composed Salad of Duck Confit & Frisee with Maytag Flan, $12.95 Candied Pecans & Succulent Peaches ~ Shredded Duck Confit & Goat Cheese Crepe with Spiced Port Jus $13.95 ~ Warm Goat Cheese with Toasted Almonds $13.95 Served with Whole Roasted Garlic, Roasted Red Peppers and Bread Points ~ Portobello Tagliatelle Pasta tossed with English Peas and Porto Mushrooms $19.95 Finished in a Mushroom Reduction Broth ~ Pan Roasted Free Range Chicken served with Butternut Squash Risotto Cake $28.95 Finished in a Chicken Sage Jus ~ Veal Tenderloin with Prosciutto Braised Cabbage, Pea Puree $32.95 Calvados Wine Reduction ~ Macadamia Crusted Sea Bass served with Jasmine Rice $34.95 and Vietnamese Cucumber Salad in a Spicy Green Curry Sauce ~ Spring Onion Risotto and Oven Roasted Tomatoes $19.95 ~ Grilled Salmon Filet served with a Warm Vegetable Salad $26.95 And Micro Greens, wrapped in a Soya Beurre Blanc ~ Savory Braised Beef Short Ribs White Bean Puree, $28.95 Peppercorn Sauce ~ Herb Crusted Loin of Lamb with $29.95 Winter Vegetables Tian and Mint Oil ~ Lemon Herb Duck Breast with Duck Hash and $34.95 Citrus Punched Rhubarb finished in a Tanqoui Kiwi Sauce ~ Grilled Jumbo Black Tiger Shrimp $38.95 Vegetable Risotto, Swiss chard & Red Pepper Coulis ~ Grilled Ontario Lamb Chops Finished in a 20 Year old Port Wine Jus $39.95 with Seasoned Vegetables ~ Grilled USDA Striploin Ancho & Herbs Crusted finished in an Jus $39.95 Aged Balsamic Served with Seasoned Vegetables ~ Juniper Crusted Beef Tenderloin with Caramelized Endive $39.95 and Cranberry Compote Executive Chef Sous- Chef MICHAEL PUNZO BORIS RUBTSOV | 
