Entrées
A range of classic and innovative specialty dishes, including vegan and vegetarian options.
Ocean
An inspired collection of seafood favorites, from vibrant ceviches to rich, comforting classics.
Seared Sea Scallops
With celeriac purée, sesame crust, and sweet pea jus
Blackened Grilled Tuna
Tuna steaks with warm Sicilian-style salad and crusty olive bread.
Ceviche of Tuna, Salmon, and Scallops
Marinated in chili, lime, coriander, and citrus fruit.
Mussels & Spaghetti
In fresh tomato, basil, oregano, and white wine
Pan Seared Swordfish
Herb crusted with Tuscan tomato dressing and sweet potato purée.
Lobster Mango Avocado Salad
Finished with tarragon mayo.
Fish & Chip Taco
With spring pea slaw and tartar dressing
Crispy Shrimp
With sweet and sour pepper dip and Vietnamese salad
Thai Fish Cakes
Glazed with peanut and red curry sauce, served with Thai basil.
Lobster Thermidor
Baked with creamy sauce and herbs
Lobster Ravioli
With thyme butter and chilled Ossetra caviar
BBQ Spanish Octopus
Served with Moroccan couscous, chorizo, crispy potatoes, and fresh lemon.
Atlantic Halibut
Herb-crusted with celeriac purée and sweet pea jus.
Seared Atlantic Halibut
With celeriac purée and sweet pea jus
Crispy White Fish Filet
Vietnamese herb and rice noodle salad with lime and coconut jus.
Cioppino Seafood Stew
Served with Parmesan polenta and toasted ciabatta.
Oven-Roasted Sea Bass
With ratatouille and olive oil spaghetti
Land
Premium cuts, bold sauces, and global influences define these hearty and satisfying entrées.
Chateaubriand with Red Wine Jus
Pepper-crusted beef carved tableside, with wild mushrooms and fondant potatoes.
Beef Wellington
Prime filet with Paris mash and red wine pepper sauce
Filet Mignon and Lobster Thermidor
Char-grilled with potato gratin.
Filet Mignon Au Poivre
With truffle fries and ratatouille
New York Strip Steak
With Parmesan potatoes, grilled vegetables, and chef’s herb butter
Duck à Deux Façons
Roasted duck breast with citrus glaze and duck leg confit herb salad.
Rack of New Zealand Lamb
Provincial vegetables, gratin potatoes, and minted jus.
Char-Grilled Filet Steak
Red wine jus, potato gratin, and French beans wrapped in bacon.
Crispy Duck Breast
In red coconut curry with glazed pineapple and egg noodles
Grilled Ribeye
Wild mushrooms, green pepper cream, and truffle fries.
Pork Tenderloin with Mustard Glaze
Smashed pee wee potatoes and honey-glazed Brussels sprouts.
Wagyu Filet with Red Wine Jus
Brussels sprouts, fondant potatoes, and horseradish cream.
Wagyu Filet & Duck Fat Potatoes
Wild mushrooms, Chardonnay grape jus, and heirloom carrots.
Stuffed Corn Fed Chicken Breast
Wild mushrooms, black truffle, asparagus, and Paris mash.
Moroccan Lamb Stew
With Lebanese rice and fattoush salad
Lamb Cutlets with Tabouli
Crushed olive oil potatoes and tabouli salad.
Flat Iron Steak
Charred with balsamic honey, Greek lemon rice, and almond bean salad
Sautéed Lemon-Scented Chicken Breasts
with wild fennel & rosemary, served with grilled garlic potatoes
Garden (Vegan)
Thoughtfully crafted plant-based dishes full of seasonal vegetables and vibrant global flavors.
Filo-Wrapped Provincial Vegetables
Served with fresh tomato coulis.
Mixed Vegetable Stack
With olive crouton and pan-seared tofu.
Potato Pancake
With grilled vegetables and basil pesto.
Thai Coconut Vegetable Curry
Includes mixed mushrooms and tofu.
Falafel Cakes
Served with chickpea curry and Thai salad.
Vegetable Wellington
Forest mushroom duxelles with baby pea sauce.