Dinner

DINNER

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

RAW Bar

seafood tower 
pastrami steelhead, albacore tuna tataki, mussel escabèche, dungeness crab louie, snow crab legs, prawns, oysters
for two | 79
for four | 159

blue fin tuna sashimi | 28
wild ramp ponzu, herb emulsion, crunchy potato

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

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

1lb poached & chilled novia scotia lobster | 65

Appetizers

foie gras terrine | 29
rhubarb, pistachio bavaroise, kataifi tuile, toasted brioche

asparagus salad | 26
green and white asparagus, bearnaise, almond, pickled shallots

fremantle octopus | 28
chorizo sofrito, crispy bomba rice, squid ink mayo, english peas

smoked sablefish brandade | 24
spring pea velouté, citrus créme fraîche

spring pea salad | 27
burrata from puglia, cinco jotas iberico ham, fava beans, grilled sourdough, aged balsamic

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

BLVD baked oysters | 24
creamed spinach, garlic, wild oregano, bread crumb, sauvagine cheese sauce

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

charcoal grilled loong kong chicken | 50
½ chicken, morels ala crème, english peas, pomme dauphine, grilled ramp, chicken jus

housemade rigatoni | 38
herb pesto, spring onions, asparagus, sneap pea, burrata from puglia
add pacific prawns | +16

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

lamb rack ‘en crépinette’ | 50
wild oregano sausage stuffed rack, tokyo turnips, castelvetrano olives, fava beans, fregola, herb pesto

prime striploin | 62
brant lake wagyu ribeye | 92
A5 miyazaki prefecture wagyu | 32 per oz

english peas, cipollini onion, pomme dauphine, beef ragu ‘fleischinacka’ red wine jus
add foie gras | +26

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 asparagus | 15
miso sesame dressing, rice pearls

pomme purée | 14
whipped butter, chives

charred broccolini | 16
lemon, parmesan, calabrian chili