Grand Opening

Opening weekend hours only.

Opening weekend hours only.

Seared Yellow fin tuna in a honey, soya and sesame oil sauce. Topped with green onions, toasted sesame seeds, and lime wedge.

A portabella mushroom stuffed with a creamy lobster filling topped with Gruyere cheese & chives.

6 Large Shrimp with our signature cocktail sauce & fresh lemon zest.

Arancini rice stuffed with ricotta & spinach on a bed of roasted tomato sauce.

Handmade dill hummus with warm flat bread and olives.

A blend of mixed tomatoes, red onion, and herbs, served on a ciabatta bread topped with feta cheese, sweet balsamic glaze, and fresh basil.

Cream of potato & leek drizzled with basil oil & fried scallion.

Mixed greens, red onion, candied pecans, English cucumber, goat cheese. Dressed with honey Dijon Vinaigrette.

Fresh cut Asian pear, shallots, Bocconcini on bed of arugula. Lightly dressed with Balsamic vinaigrette.

Romain hearts, bacon. Crouton, our famous home crafted dressing with fresh shaved parmesan.

14 oz prime rib in pepper parmesan Aju topped with chocolate chipotle demi glaze, Hasselback potatoes, and crusted Brussel sprouts.

8 oz AAA fresh aged beef topped with a compound blue cheese butter & toasted panko, severed with Duchess potatoes & chefs’ fresh vegetables.

7 oz Chicken breast smothered in demi glaze, Hasselback potatoes loaded with butter & chives, accompanied with chef’s fresh vegetables.

Angel hair pasta tossed in lemon basil cream sauce, with bay scallops & fresh parmesan & herbs.

6 oz Filet mignon, crab, 7oz lobster tail, shrimp & scallops served with a bearnaise sauce, and duchess potatoes chef’s fresh vegetable.

Pan-seared salmon with honey roasted pecan crust, drizzled with Pernod sauce over a bed of Jasmin rice & sautéed lemon garlic green beans.

Stuffed pork with spinach, mushroom, bacon, finished with honey garlic ginger sauce. Served with roasted rosemary potatoes, and chef’s fresh vegetables.

7 oz Lobster tail, Sauté shrimp in rich cream reduction. Served over a bed of rice pilaf, and chef’s fresh vegetable.

Prime beef tenderloin layered with savory mushroom duxelles wrapped in buttery puff pastry, and oven-baked until golden finished with a rich red wine demi-glaze. Paired with our Duchess potatoes, and chef’s fresh vegetables.

Tender chicken breast layered with crispy pancetta and sauteed mushroom, finished with delicate salt & lavender cream sauce presented with our garlic roasted potatoes, and chef’s fresh vegetables.

Gnocchi, red pepper, asparagus, red onion, snow peas, zucchini toss in herb infused olive oil finished with parmesan cheese peddles.

A silky maple custard finished with whipped cream and a delicate maple sugar garnish.

(Gluten free, vegetarian & vegan without whip and chocolate sauce)

Warm chocolate cake with a banana-chocolate molten centre, finished with whipped cream & chocolate drizzle.

Order by Monday