Dinner

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 | 159

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 ossetra 30g | 145
    kaluga premium 30g | 155
    golden imperial 30g | 165

Appetizers

winter harvest salad | 23
kale, chicories, truffle manchego, bartlett pear roasted celeriac, aged sherry vinaigrette, puffed grains

hamachi crudo | 27
spring onion, cucumber, radish, sesame, chili aioli, chilled soy broth

brant lake wagyu beef carpaccio | 26
soy-lime vinaigrette, herb emulsion, pickled shiitake, crispy shallot, garlic, seasoned rice paper

foie gras terrine | 29
apple marmalade, apple tuile, candied walnuts, toasted brioche

beet & burrata salad | 26
grilled treviso, spiced candied walnut, orange, beet meringue

sunchoke velouté | 28
smoked sablefish brandade, sunflower seed crumb, chive oil

mains

charcoal grilled sablefish | 52
soy-sake glaze, local bull kelp, radish, roasted king oyster mushroom, bone broth emulsion

roasted ling cod | 44
chorizo stuffed peppers, toasted couscous, charred leeks, perelló gordal olives, sauce basquaise

seafood linguine | 39
mussels, clams, pacific white prawns, humboldt squid, shellfish butter sauce, calabrian chili breadcrumb

seared scallops | 48
red curry sauce, chiang mai sausage, eggplant, lemongrass rice pilaf, thai pesto, green beans, crispy rice noodles

grilled hanger steak | 45
potato espuma, buckwheat crusted carrots, puffed buckwheat, carrot puree, onion marmalade, red wine jus

slow cooked brant lake wagyu stiletto | 50
parsnip vol-au-vent, caramelized onion purée, watercress, braisage

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

prime striploin | 62
celery root fondant, beef ragu ‘fleischinacka’ red wine jus
add foie gras | +26

housemade cavatelli | 38
roasted butternut squash, apple, pumpkin seed gremolata, brown butter & parmesan sage emulsion, himalayan black winter truffle
add pacific prawns | +16

FOR THE TABLE

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

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

cornbread | 8
cornbread muffins with salted butter

truffle fries | 15
truffle salsa, parmesan, chives

roasted brussels sprouts | 15
tiroler bacon, sherry maple gastrique

pomme dauphine | 15
choux pastry, potato, truffle aioli

charred broccolini | 16
lemon, parmesan, calabrian chili