Menu - Chef Guillaume Daly

Main courses

Fish of the day PM

Beef macreuse cooked 36h,elder �ower BBQ sauce, horseradish,chicoree salad, crisp onions 29

Surf and Turf PM

Fried chicken & caviar, maple sirup, chicken jus26

To start

Oysters half-dozen 20, dozen 40

Crudo of the day PM

Seafood platter PM (half or whole)

Charcuteries “Les Cochons Tout Ronds” 22

Appetizers

Grilled vegetables, yogurt, sumac 12

Snow crab cannelloni, cucumber,mint, grapefruit, green apple, horseradish21

Endive salad, Elizabeth bleu cheese, black walnut, maple vinaigrette 18

Salmon tartar, extra virgin olive oil,shallots, chive, pangrattato, homemade blini19

Filet mignon tartar, homemade brioche, soy sauce, smoked foie gras 19

Grilled octopus, chimichurri , lemon, chard eggplant puree 26

Lobster spaghetti, swiss chard, bisque,pangrattato 38

Grilled AAA rib steak (10 oz),green pepper sauce, fries 41

**Menu may change due to weekly arrivals and chef ’s inspiration

*** $30 Minimum of food per person