A selection of Atlantic lobster, jumbo shrimp, and oysters served with house-made mignonette and lemon. Sourced from sustainable Canadian fisheries. Served on a tiered stand with dry ice for a dramatic presentation. Pairs well with our signature cocktails.
Crispy risotto balls filled with truffle-infused mozzarella, served with a roasted garlic aioli. Made with Arborio rice and black truffle. Vegetarian option available. Served in a portion of five.
Tender octopus charred over open flame, served with smoked paprika potatoes and a citrus emulsion. Octopus is slow-cooked for tenderness. Gluten-free. A bold starter for adventurous palates.
A 14-ounce dry-aged ribeye grilled to your preference, served with truffle fries and a red wine jus. Aged for 28 days for depth of flavor. Sourced from Alberta beef. Recommended medium-rare.
Fresh Pacific halibut with a lemon beurre blanc, served with seasonal vegetables and fingerling potatoes. Halibut is sustainably caught. Gluten-free option available. Light yet satisfying.
Creamy Arborio rice with a medley of wild mushrooms, finished with truffle oil and aged Parmesan. Vegetarian. Can be made vegan upon request. Rich and earthy.
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