|
Lunch
|
Executive Chef Bradley Macdonald
|
Appetizers
soup
corn potage with soya drizzle and crab crouton
|
9 |
salad
baby spinach and arugula salad with toasted pumpkin seeds, hazelnut vinaigrette, apple chips and shaved Manchego cheese
|
14 |
tuna tartare
tuna tartare with ponzu, soya pomegranate gel, wasabi panna cotta and citrus fizz
|
16 |
mussels
P.E.I. bluepoint mussels steamed with shallots, garlic and herbs, crostini
|
16 |
beef
carpaccio of beef with pommery mustard mousse, parmesan crisp, herb oil and fennel cress
|
16 |
chef salad
bibb lettuce, Serrano ham, oven dried tomatoes, hard boiled eggs and Allegretto cheese with creamy tomato herb dressing
|
17 |
Mains
Sassafraz burger
ground prime beef on a sesame bun with 5 year aged cheddar, tomato bacon relish, spicy cucumber salsa and Dijon mayonnaise with herb frites or spinach salad
|
16 |
scallops
seared sea scallops with a warm asparagus, parsnip and truffle salad, chanterelle foam
|
17 |
spaghettini
black tiger shrimp and roasted red peppers in spicy tomato sauce
|
18 |
risotto
mushroom risotto with roasted king oyster mushrooms and crispy sage
|
20 |
reuben
toasted rye with pastrami, Emmenthal cheese and Russian dressing with herb frites or spinach salad
|
21 |
tagliatelle
tagliatelle pasta with beef cheek ragout and shaved pecorino Toscano
|
22 |
chicken
harissa crusted chicken breast with Morrocan style vegetables and steamed couscous, sauce Rabat
|
24 |
salmon
seared organic Atlantic salmon with haricot vert, caper gremolata, celery root and sunchoke puree, tomato and coriander jelly
|
26 |
steak frites
dry aged and well marbled, grilled 10oz. New York Striploin with sauce Lyonnaise and herb frites or spinach salad |
|
