Dinner Menu   Lunch Menu   Dinner Party Menus   Lunch Party Menus

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Dinner   Lunch   Dinner Party   Lunch Party

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APPETIZERS

SEAFOOD GAZPACHO
Baby shrimp and clams with poached bay scallops in a refreshing chilled tomato broth
with diced sweet peppers, cucumbers, Bermuda onions and avocados...$ 7

CALAMARI FLOWERS
Lightly dredged in flour and deep-fried until crisp, sprinkled with Szechuan pepper and salt.
Served with a sweet and hot plum sauce...$ 8

ESCARGOT TOWER
Escargot, tomatoes, garlic and olive oil served stacked with crispy Asiago Fricco...$ 8

MUSSELS OF THE DAY
Ask your server what our chefs have prepared today...$ 9

RIESLING SHRIMP COCKTAIL
Five plump tiger shrimp poached in an Ontario Riesling.
Served with a traditional cocktail sauce...$ 10

THAI CRAB CAKES
Blue crab meat bound with crushed rice and seasoned with fresh chilies and lime.
Served with Asian vegetables steamed in a banana leaf and a sweet chili sauce...$ 11

DUNGENESS CRAB GRATIN
Dungeness crab meat in a warm tarragon and roasted garlic cream sauce with a gratin of
Panko breadcrumbs and Asiago cheese. Served with toasted focaccia points for dipping...$ 12

SUMMER CRAB ROLLS
Dungeness and King crab rolled in rice paper with a julienne of summer vegetables.
Served with a sweet chili dipping sauce...$ 12

WOOLWICH COUNTY GOAT CHEESE FRITTERS
Warm goat cheese fritters with a raspberry and blueberry coulis. Served with a baby spring mix salad
tossed in a raspberry vinaigrette dressing with honey roasted pistachios, enoki mushrooms and fresh berries...$ 12

CHILI AND RICE CRUSTED SEA SCALLOPS
Two fresh two-ounce jumbo sea scallops pan fried to medium in a rice cracker and chili shell.
Set on a bed of mixed baby greens tossed with a citrus, soy and ginger vinaigrette...$ 14

FRESH SHUCKED OYSTERS
Ask your server about today's available varieties, priced individually, by the half dozen, dozen or choose a
sampler platter. Served with a trio of sauces, sweet chili lime sauce, Mignonette sauce and wasabi sauce
Shucked fresh to order, please be patient. ½ dozen...$ 15

OYSTERS ROCKEFELLER
A half dozen oysters topped with spinach, double smoked bacon, roasted pecans
and tarragon butter then baked on the half shell...$ 15

SALADS

HOUSE SALAD
Baby greens tossed in a raspberry vinaigrette with herbed croutons...$ 6

CAESAR SALAD
Romaine lettuce tossed with our traditional Caesar dressing with crisp fried prosciutto,
seasoned croutons and garnished with Asiago Fricco...$ 8

CAPRESE SALAD
Sliced organic heirloom tomatoes layered with Canadian white cheddar cheese and crisp fried basil leaves.
Drizzled with a honey and balsamic reduction...$ 11

BLUE CRAB AND MANGO SALAD
Layers of diced mangoes, blue crab and fried spinach drizzled with a honey balsamic reduction...$ 13

SEAFOOD

OYSTERS LINGUINE
Cornmeal crusted crisp fried oysters tossed with julienne vegetables and linguine noodles in a basil and
chili infused extra virgin olive oil...$ 21

CAJUN CATFISH
Cajun marinated catfish fillet coated with a chili rice cracker crust and deep-fried crisp.
Finished with a lime and cilantro aioli and served on sweet potato frites with a black bean, corn and cherry tomato salad...$ 22

SESAME GLAZED SALMON
Hand cut salmon fillet brushed with a sesame glaze. Served on a stir fry of julienne vegetables
and baby bok choy tossed with chow mein noodles in an orange ginger sauce...$ 23

SEAFOOD GUMBO
Sauteed tiger shrimp, catfish, steamed mussels and chorizo sausage in a rich smoked chicken stock
thickened with okra. Served over jasmine rice...$ 24

RAINBOW TROUT EN PAPILLOTE
Boneless and skinless rainbow trout fillet steamed in a parchment paper shell with white wine
and a mild anchovy lemon butter. Finished with balsamic and cherry tomato salsa
and served with jasmine rice and a sauté of julienne vegetables...$ 24

PISTACHIO CRUSTED PICKEREL
Boneless and skinless pickerel fillet crusted with toasted pistachios and finished with sweet and spicy
raspberry coulis. Served on cumin dusted sweet potato frites with seasonal sautéed vegetables...$ 24

ANGUS BEEF SIRLOIN AND KING CRAB
The Best Values on our Menu

KING CRAB ALFREDO
Half a pound of our colossal Alaskan king crab set on linguine noodles tossed in our roast garlic Alfredo sauce…...$ 27

BLACKENED HALIBUT
A halibut fillet seasoned with blackening spice and pan seared to medium. Topped with a cucumber
and mango salsa and served on roasted new potatoes and seasonal sautéed vegetables...$ 28

SEARED AHI TUNA SALAD
Sesame crusted pan seared Ahi tuna loin. Seared rare and set on a salad of baby mixed greens tossed in
a citrus, soy and ginger vinaigrette with cherry tomatoes, sugar snap peas, enoki mushrooms and avocados...$ 28

KING CRAB PLATTER
One pound of our colossal King crab served with chipotle and sweet corn grilled polenta
and a black bean, corn and cherry tomato salad. Served with a side of plain or garlic butter...$ 45

OTHER MAIN COURSES

CHEF'S CHOICE
Every day our chefs prepare a three-course meal of some of their favourite dishes just for you.
Ask your server what is being featured today...$ 35

VEGETARIAN CHILI RELLENOS
Fire roasted Anaheim chili peppers stuffed with a spicy jasmine rice pilaf and a blend of cheeses
then lightly battered and coated with crushed rice crackers and fried crisp. Finished with a mango and cucumber
salsa and served with chipotle and sweet corn grilled polenta and a black bean, corn and cherry tomato salad...$ 17

GRILLED PORK TENDERLOIN
Brined pork tenderloin grilled to medium and finished with a mango and cucumber salsa.
Set on chipotle and sweet corn grilled polenta with a black bean, corn and cherry tomato salad...$ 22

KEY LIME HONEY CHICKEN
Fire roasted half chicken marinated with key lime juice, curry and cayenne peppers.
Finished with a key lime and honey drizzle and served on sweet potato frites with sautéed seasonal vegetables…...$ 24

ANGUS BEEF FILET AND LOBSTER
The Best Values on our Menu

ANGUS BEEF CENTRE CUT SIRLOIN
Our finest sirloin steak topped with our confit of garlic and roasted pepper compound butter. Served with
roasted new potatoes tossed with extra virgin olive oil, lemon and fresh herbs and seasonal vegetables...$ 25

ANGUS BEEF FILET MIGNON
Topped with our confit of garlic and roasted pepper compound butter. Served with roasted new potatoes
tossed with extra virgin olive oil, lemon and fresh herbs and seasonal vegetables...$ 32

ADD A ½ POUND OF KING CRAB TO ANY OF THESE MAIN COURSES FOR $ 19

All main courses will be served with fresh baked bread
We wish to guarantee you only the best and freshest ingredients for your dining experience.
On occasion, we may not be able to offer certain menu items because of poor product quality or supply