Appetizers
Creamy Wild Mushroom and Truffle RisottoCAD 26.00
Arborio rice with wild forest mushrooms, vegetable broth, white wine, Parmesan cheese, finished with truffle oil
French Onion Soup Lyon StyleCAD 19.00
Walla Walla onions deglazed with burgundy red wine, topped with croutons and Gruyère cheese
Pan Seared Hokkaido ScallopsCAD 26.00
Four Hokkaido scallops, butter-basted, served with roast pumpkin seeds, smoked celeriac puree and triple-smoked bacon lardons
Snow Crab BisqueCAD 29.00
Snow crab oven-roasted with fresh vegetables, topped with cream and brandy, served with cheese straws
Classic Caesar SaladCAD 22.00
Crisp romaine lettuce, served with original Caesar dressing, made famous in Tijuana, Mexico at Caesars Restaurant. Made in-house and topped with pancetta and herb croutons
Fresh Shucked Oysters
Fresh Canadian oysters with mignonette, Worcestershire, hot sauce, horseradish, and lemon wedge
- 6 oystersCAD 26.00
- 12 oystersCAD 45.00
CLASSIC CHEESE FONDUE FOR TWOCAD 98.00
Staying true to his roots, Chef Horlacher’s classic Swiss fondue, marries Emmentaler, Appenzeller, and Gruyère cheeses in dry white wine with garlic and nutmeg, served alongside warm fingerling potatoes, zesty baby pickles, cubed fresh baguette, and an artisan salad.
Additions
Air dried Spanish chorizo sausageCAD 9.00
Grilled bratwurst with spicy mustardCAD 12.00
Seasonal vegetableCAD 9.00
Smoked chicken breastCAD 12.00
Wild boar and pine nut sausageCAD 18.00
Beef tenderloin 7 ozCAD 51.00
Main Course
Applewood Smoked Elk TomahawkCAD 69.00
Alberta raised elk, served with a lingonberry gastrique
Bone in StriploinCAD 99.00
35 days aged served with Glace de Viande
RibeyeCAD 69.00
Served with Glace de Viande
Barkley Sound Salmon FiletCAD 47.00
Served with chipotle caper butter
Butter Eggplant & ChickpeasCAD 39.00
A take on the classic butter chicken using eggplant and chickpeas, served with rice and naan bread
Prime Angus Beef TenderloinCAD 64.00
Served with Glace de Viande
Silvertip PorterhouseCAD 129.00
35 days aged served in-house served with Glace de Viande
Alberta TomahawkCAD 239.00
Served with risotto and French black peppercorn sauce
Enhancements
Béarnaise sauceCAD 7.00
French black peppercorn sauceCAD 7.00
Gulf prawnsCAD 35.00
Caribbean lobster tailCAD 45.00
