DINNER

Available :: 4:30pm to 10:00pm

RAW Bar

seafood tower 
nori wrapped steelhead, albacore tuna tataki, mussel escabèche, dungeness crab louie, snow crab legs, prawns, oysters
for two | 79
for four | 155
one pound of poached & chilled lobster | 65

oysters | market price
shallot mignonette, cocktail sauce, thai chili espuma

caviar service – chef roger ma reserve
traditional garnish, buckwheat blini, chopped egg, chives, crème fraiche, shallot, capers
    classic osetra 30g | 145
    kaluga premium 30g | 155
    golden imperial 30g | 165

Appetizers

baked oysters | 21
add oyster | +7
creamed spinach, garlic bread crumb, wild oregano

hamachi crudo | 26
charred citrus, shaved fennel, avocado, cilantro, chili crema, citrus vinaigrette

brant lake wagyu beef carpaccio | 24
soy-lime vinaigrette, herb emulsion, pickled shiitake, crispy shallot, garlic, seasoned rice paper

foie gras terrine | 29
tartlet of quince mostardo, candied walnuts, toasted brioche

prawn toast | 25
shellfish bisque, sesame, tarragon

kale salad | 20
grainy mustard dressing, comte bread tuile, pear, spiced almonds, sultana raisins

roasted cabbage wedge | 22
yuzu emulsion, cabbage & apple puree, toasted hazelnuts, honey crisp apples

delicata squash salad | 26
spiced squash puree, italian burrata, aged balsamic, nut and pumpkin seed gremolata, pickled cranberries, squash tuile

mains

charcoal grilled sablefish | 49
soy-sake glaze, local bull kelp, snap pea, radish, roasted king oyster mushroom, bone broth emulsion

ling cod basquaise | 42
chorizo stuffed peppers, toasted couscous, charred leeks, perelló gordal olives, firefly squid

seared hokkaido scallops | 46
red curry sauce, chiang mai sausage, lemongrass rice pilaf, eggplant, green beans, crispy rice noodles, thai pesto

seafood linguine | 38
mussels, clams, pacific white prawns, humboldt squid, shellfish butter sauce, calabrian chili breadcrumb

grilled hanger steak | 43
potato espuma, buckwheat crusted carrots, puffed buckwheat, carrot puree, onion marmalade, red wine jus

slow cooked brant lake wagyu beef | 52
rosemary infused polenta, chicory salad, charred cabbage, pickled radish, braisage

A5 miyazaki prefecture wagyu | 32 per oz
2oz minimum
a5 grade striploin, seasonal accompaniment

usda prime striploin | 59
roasted parsnip, caramelized parsnip puree, parsnip crisp, cipollini onion, beef ragu ‘fleischnacka’, red wine jus

cavatelli ai funghi | 34
grana padano, pioppino mushroom, crispy shallot, balsamic glazed cipollini

FOR THE TABLE

whole sea bream ‘en croûte de sel’ | 105
2lbs mediterranean sea bream baked in salt dough aromatics, served with roasted fennel, provençal sauce

50oz bone-in tomahawk ribeye | 225
canadian angus beef seasoned with porcini powder, salt, tellicherry pepper, served with broccolini, red wine jus

whole roasted curry cauliflower | 40
roasted in curry leaves, green chutney and coconut turmeric sauce, spiced almonds, sultana raisins

pomme dauphine | 15
choux pastry, potato, truffle aioli

spinach gratin | 16
garlic spinach purée, wild oregano, bread crumbs

crispy delicata squash rings | 16
old bay spice, buttermilk ranch

house sourdough | 15
served with whipped truffle cream, aged balsamic, sicilian olive oil

cornbread | 8
cornbread muffins with salted butter

roasted brussel sprouts | 16
tiroler bacon, maple & sherry gastrique

truffle fries | 15
handcut kennebec potato, parmesan, chives

charred broccolini | 16
lemon, parmesan, calabrian chili