Arugula with aged Manchego 13.95

roasted hazelnuts and roasted pears | Suggested Wine: Lustau Almacenista Amontillado Sherry

Romaine hearts with Caesar vinaigrette 13.95

Reggiano shards and tomato onion salsa | Suggested Wine: Chandon Brut, California

Lobster salad 26.95

with white endive, pink grapefruit, greens and crème fraiche dressing | Suggested Wine: Gewurztraminer 2005, Pierre Sparr

Sweet pea risotto 22.95

with crisp Yellow Perch, citrus sauce and chervil | Suggested Wine: Lilly Pilly “Noble Blend” B.A. 2002

Seared Yellow Fin tuna 23.95

with tuna tartare, water born greens, Japanese pear, yuzu, jalapeno and coriander | Suggested Wine: Nautilus Sauvignon Blanc 2005, Marlborough New Zealand

Seared foie gras 26.95

stewed rhubarb, brioche, spiced chocolate and praline | Suggested Wine: Chablis 2006, Jean Marc Brocard

Crisp pan fried halibut and scallop cakes 21.95

with lime spiked avocado, cress and citrus aioli | Suggested Wine: Chablis 2005, Jean Marc Brocard

Crisp softshell crab 24.95

with season’s first white asparagus, hollandaise, citrus sauce and cress | Suggested Wine: Noceto Sangiovese 2003, Shenandoah Valley

Linguini with sweet mozzarella 19.95

olive, basil and preserved chili | Suggested Wine: Chianti Colli Senesi 2004, Castello di Farnetella

Bucatini 18.95

with nut pesto and tomatoes | Suggested Wine: Chablis 2006, Jean Marc Brocard

Golden potato gnocchi 19.95

with Woodland mushrooms, reggiano cream and white wine | Suggested Wine: Pouilly Fuisse 2006, Domaine Thibert

Braised rabbit ravioli 20.95

in light reduction, reggiano and crisp sage | Suggested Wine: Valpolicella “La Roverina” 2004, Speri

Seared Dayboat scallops 20.95

with Dungeness crab ravioli, stewed tomatoes and citrus sauce | Suggested Wine: Pinot Grigio 2006, Maculan, Breganze

Selection of oysters

on ice with Champagne shallot mignonette | Suggested Wine: Sancerre 2004, Pascal Jolivet

Selection of caviar

with traditional accompaniments | Suggested Wine: Dom Perignon ‘98

Soup

Composed Daily

Roasted lamb rack 45.95

with champs, caramelized parsnip, sun chokes and natural reduction | Suggested Wine: Zealer Syrah “Bolero” 2002, California | Suggested Wine*: Hamelin Bay Cabernet Sauvignon 2004, Margaret River

Duckling “Three Ways” 43.95

with crisp confit, pink breast and seared foie gras, with potato galette, natural juices and currants | Suggested Wine: Hamelin Bay Cabernet Sauvignon 2004, Margaret River | Suggested Wine*: Noceto Sangiovese 2003, Amador County

Pan seared bison tenderloin 42.95

with savory crust, squash, sweet onion ravioli, swiss chard and merlot shallot reduction | Suggested Wine: Rosenblum Cellars Zinfandel 2005, California | Suggested Wine*: Hamelin Bay Shiraz/Cab/Merlot "Rampant Red" 2004, Margaret River, Australia

Roasted Quebec Artisan chicken 36.95

with fava bean risotto and roasted organic root vegetables | Suggested Wine: Chianti Classico “Montegiachi Riserva” 2001, Cinughi de Pazzi | Suggested Wine*: Castle Rock Pinot Noir 2005, Mendocino

Roasted veal tenderloin 44.95

with ramp infused spun potatoes, roast ramp bulbs and maple rhubarb jam | Suggested Wine: Guado Al Tasso 2001, Antinori | Suggested Wine*: Hamelin Bay Shiraz/Cab/Merlot "Rampant Red" 2004, Margaret River, Australia

Roasted grouper 44.95

with calamari, stewed tomatoes, sweet onion, capers, green olives and chili | Suggested Wine: Bourgogne Chardonnay 2002, Colin Deleger | Suggested Wine*: Bogle Chardonnay 2005, California

Wild B.C. spring salmon 39.95

with crisp skin, spinach, Cohlmeyers fingerling potatoes and chive citrus butter | Suggested Wine*: Nautilus Sauvignon Blanc 2006, Marlborough New Zealand

Seared Yellow Fin tuna 39.95

with water chestnut and mushroom potstickers, Asian greens and citrus sauce | Suggested Wine*: Nautilus Sauvignon Blanc 2005, Marlborough New Zealand

Butter braised lobster

with leek purses, wilted swiss chard, butter sauce and lobster glaze | Suggested Wine: Pouilly Fuisse 2006, Domaine Thibert | Suggested Wine*: North 44 Chardonnay, Reserve 2005, Niagara

Whole roasted Dover sole

in brown butter with capers, fingerling potatoes and organic sugar beets | Suggested Wine: Cakebread Sauvignon Blanc 2006 | Suggested Wine*: Nautilus Sauvignon Blanc 2005, Marlborough New Zealand

14 oz. U.S.D.A. Prime Striploin 52.95

(Aged 8 weeks) | Suggested Wine: Silver Oak Cabernet Sauvignon ‘97, Napa Valley, California | Suggested Wine*: Noceto Sangiovese 2003, Shenadoah Valley Amador County

10 oz. U.S.D.A. Prime Striploin 40.95

(Aged 8 weeks) | Suggested Wine: Moss Brothers Cabernet / Merlot 2002, Margaret River

22 oz. U.S.D.A Prime rib steak 54.95

(Dry aged 8 – 10 weeks) | Suggested Wine: Pirramimma Shiraz “Stock’s Hill” 2004, McLaren Vale

16 oz. Filet Mignon Bone In 53.95

(Dry aged 2 weeks) | Suggested Wine: Fixin 2003, Faiveley | Suggested Wine*: Pirramimma Shiraz “Stock’s Hill” 2004, McLaren Vale

PORT INFUSED CHOCOLATE MARQUISE 13.50

with summer berry compor crisp shortbread crust/ chocolate wafers | Suggested Wine: Barolo Chinato Cocchi

TROPICAL TRIO: 13.50

Grapefruit parfait. Soursop/perseloo shooter deep-fried caramel/chocolate truffle with mango coulis | Suggested Wine: Southbrook Framboise, Ontario

WARM CINNAMON BEIGNET 13.50

injected with dulce de leche accompanied with spiced malt chocolate shooter | Suggested Wine: Lillypilly “Noble Blend” B.A. 2002

STRAWBERRY SHORTCAKE CANOLI 13.50

with Ontario rhubarb compote and balsamic glaze | Suggested Wine: Cave Spring Select Late Harvest Cabernet 2005, Niagara

LEMON AND PHYLLO BRULEE 13.50

caramelized lemon brulee and phyllo nest with mild blueberries & bergamot | Suggested Wine: Icewine, Cave Spring Vineyards Riesling 2004, Ontario

SEASONAL BERRIES 13.50

| Suggested Wine: Cave Spring Select Late Harvest Cabernet 2005, Niagara

SELECTION OF TROPICAL FRUITS 13.50

with paired ice | Suggested Wine: Taylor’s 10yr. Tawny

SELECTION OF COOKIES & BISCOTTI 13.50

with Malmsey Madeira - 5 year

MIXED DESSERT PLATTER 14.50

for Two or More

ICE OR ICE CREAM 9.95

Composed Daily - with Crisp Tuile

SELECTION OF Daily Cheeses 19.95