LUNCH
salad
Ss
a·ru·gu·la /uh-roo-guh-luh/ n.
6/10 pungent salad
leaf of the mustard family tossed with orange segments,
red onion and salted sunflower seeds with balsamic
vinaigrette on the side.
beet /beet/ n. 6/10 edible plant root of the genus Beta,
red, gold and candy cane with grilled fennel, candied
walnuts, goat cheese and raspberry vinaigrette.
Brussels sprout /bruhs-uhlz sprout/ n. 9 variety of
cabbage producing small buds seasoned and roasted
served with a tempura egg yolk, watercress, pancetta,
parmesan and shallot vinaigrette.
ro·maine /roh-meyn/ n. 6/10 Lactuca sativa lon-
gifolia, a variety of lettuce coated in garlic dressing
with a fritter of asiago cheese.
spin·ach /spin-ich/ n. 6/10 green garden vegetable, Spinacia oleracea, cultivated for its edible, crinkly
or flat leaves, tossed with orange segments, mushrooms, asiago cheese, cherry tomatoes and creamy
balsamic dressing.
Thai /tahy/ adj. 9 flavours and spices of Thailand
in a cold salad of crispy rice noodles, peppers, jicama,
bok choy, cilantro and soy orange dressing – add
grilled shrimp for 9.
soup
Ss
chow·der /chou-der/ n.
12 North American thick
soup made of scallop, shrimp, mussels, clams, salmon,
haddock, potatoes, onions, cream and seasonings.
pho /fuh/ n. 12 Vietnamese noodle soup of poached
beef, bean sprouts, bok choy and chilies.
soup /soop/ n. 10 liquid food made by simmering
meat, fish, or vegetables with various added ingredients.
LUNCH
main
Mm
bris·ket /bris-kit/ n. 14 cut of meat that lies next to
the ribs, smoked and slow braised in a chipotle honey
glaze served on rye bread with a kosher fried pickle
and sauerkraut. + side choice of salad, sweet potato
fries or frites.
burg·er /bur-ger/ n.
16 topless kobe beef with
double smoked bacon, mushroom hodgepodge, smoked
white cheddar, crispy pickled onion and B.B.Q. sauce.
+ side choice of salad, sweet potato fries or frites.
chick·en /chik-uhn/ n. 15 domestic fowl stuffed with
dates and brioche served with Brussels sprouts, roasted
carrots, sweet potato, pearl onions and basil emulsion.
ciop·pi·no /chawp-pee-naw/ n.
18 Italian stew of
lobster, shrimp, mussels, and scallops in a thick spiced
tomato broth with orzo, fried basil and bread crumbs.
crab /krab/ n. 15 a decopod crustacean with long
thin legs found off the coast of Eastern Canada, caked,
crusted lightly and seared. + side choice of salad,
sweet potato fries or frites.
cur·ry /kuhr-ee/ n.
13 in East Indian cookery, a
pungent dish of dahl, fried cauliflower, seared paneer
with tomato chow, peas and a kare pan.
gnoc·chi /nyawk-kee/ n.pl. 12 Italian dish of small
dumplings made from potatoes and flour, poached,
seared, topped with king, cremini and oyster mushrooms and glazed with truffle oil.
had·dock /had-uhk/ n.
14 North Atlantic fish belonging to the cod family, Melanogrammus aeglefinus,
served with a ginger emulsion, carrots, beans and
roasted potato.
mush·room /muhsh-room/ n. 13 edible fleshy fungi
made into a vegetarian burger and topped with roasted
tomato, pickled eggplant and spicy goat cheese spread.
+ side choice of salad, sweet potato fries or frites.
pap·par·del·le /pap-er-del-ey/ n. 13 handmade pasta
flat cut in wide ribbons with lamb ragout in a red wine and
goat cheese emulsion, with roasted tomatoes, finished with
lemon scented olive oil and watercress.
scal·lop /skol-uhp/ n. 15 edible marine bivalve of the
family Pectinidae, fresh-shucked, seared and served on
a warm raddichio salad flavoured with balsamic pancetta, parmesan, roasted sunchokes and olive tapenade.
DINNER
appetizer
Aa
boar /bawr, bohr/ n. 12 tenderloin of wild pig, Sus scrofa,
roasted with a herb crust, chestnut and vanilla purée and
cranberry chutney.
ca·la·ma·ri /kal-uh-mahr-ee/ n.pl. 10 from the Italian word
calamus [writing pen], from its pen-like shape and ability
to ink, crisp-fried with spicy mango yogurt, saffron roasted
garlic aioli, cilantro, roasted lemon emulsion and gremolata.
char·cu·te·rie /shahr-koo-tuh-ree/ n.
17 = for two
duck and pistachio terrine, sliced smoked duck breast, jar
of rabbit mousse, local cured sausage, crispy chicken skin,
fig jam, apricot preserves, crisps and crackers.
crab /krab/ n. 12 a decopod crustacean with long thin
legs found off the coast of Eastern Canada, caked, crusted
lightly and seared, placed under a dome of star anise with
passion fruit and cucumber soda and mango relish.
cur·ry /kuhr-ee/ n. 11 in East Indian cookery, a pungent
dish of dahl, fried cauliflower, seared paneer with tomato
chow, peas and a kare pan.
foie gras /fwah grah/ n. 16 liver of specially fattened
ducks seared and served on lemon purée with rosemary
pears, brioche toast and pear chip.
gnoc·chi /nyawk-kee/ n.pl.
10 Italian dish of small
dumplings made from potatoes and flour, poached,
seared, topped with king, cremini and oyster mushrooms
and glazed with truffle oil.
mus·sel /muhs-uhl/ n.
10 edible marine bivalve of
the family Mytilidae, served cold-smoked and marinated in
gremolata and served hot in tomato broth, bacon, garlic,
basil and red wine.
oys·ter /oi-ster/ n. 19 = half dozen edible marine
bivalve of the families Ostreidae and Aviculidae, freshly
shucked and served with beet horseradish, lemon purée,
smoked cocktail sauce and a champagne mignonette.
soup
Ss
bisque /bisk/ n. 12 thick cream lobster soup, with Thai
chili, lobster knuckles and crème fraîche.
chow·der /chou-der/ n. 12 North American thick soup
made of scallop, shrimp, mussels, clams, salmon, haddock,
potatoes, onions, cream and seasonings.
soup /soop/ n.
10 liquid food made by simmering
meat, fish, or vegetables with various added ingredients.
DINNER
salad
Ss
a·ru·gu·la /uh-roo-guh-luh/ n. 8 pungent salad leaf of the
mustard family tossed with orange segments, red onion and
salted sunflower seeds with balsamic vinaigrette on the side.
beet /beet/ n. 8 edible plant root of the genus Beta,
red, gold and candy cane with grilled fennel, candied
walnuts, goat cheese and raspberry vinaigrette.
Brussels sprout /bruhs-uhlz sprout/ n. 9 variety of
cabbage producing small buds seasoned and roasted
served with a tempura egg yolk, watercress, pancetta,
Parmesan and shallot vinaigrette.
Thai /tahy/ adj. 9 flavours and spices of Thailand in
a cold salad of crispy rice noodles, peppers, jicama, bok
choy, cilantro and soy orange dressing.
main
Mm
beef /beef/ n. 38 strip loin of USDA prime cow mari-
nated, grilled and served with a Pommes Anna, squash and
horseradish purée, beef short rib and roasted pearl onions.
chick·en /chik-uhn/ n. 26 domestic fowl stuffed with
dates and brioche served with Brussels sprouts, roasted
carrots, sweet potato salad, pearl onions and basil emulsion.
ciop·pi·no /chawp-pee-naw/ n.
34 Italian stew of
lobster, shrimp, mussels, and scallops in a thick spiced
tomato broth with orzo, fried basil and bread crumbs.
game /geym/ n. 36 smoked venison tenderloin served
blue rare with pickled vegetables, wild mushroom terrine,
foie gras crépinette, potato espresso purée, coffee salt and
a side of Cumberland sauce.
hal·i·but /hal-uh-buht/ n. 24 large flatfish of the North
Atlantic ocean with panko and anchovy crust, lemon purée,
olive oil fingerling potatoes, caponata and baby bok choy.
lamb /lam/ n. 30 Nova Scotian raised crusted lamb
rack and piece of slow roasted shoulder on a carrot and
date purée aside a Tuscan bean stew.
pap·par·del·le /pap-er-del-ey/ n. 20 handmade pasta
flat cut in wide ribbons with lamb ragoût in a red wine and
goat cheese emulsion, with roasted tomatoes and finished
with lemon scented olive oil and watercress.
salm·on /sam-uhn/ n. 28 a migratory fish prized for
its pink flesh seasoned and seared on crisp and creamy
polenta with artichoke stuffed with goat cheese, bok choy
and a side of carrot caviar.
veg·e·tar·i·an /vej-i-tair-ee-uhn/ adj. 22 excluding animal
food, esp. meat, basmati rice mixed with olives and roasted
peppers wrapped in grilled zucchini with chickpea fritters,
tabbouleh salad, marinated artichokes and tahini yogurt.