TABLE D’HÔTE
- SOUP OF THE MOMENT (S)
- Chef's Choice
- GREEN SALAD (S)
- Red Oak, Frisée, Marcus Vinaigrette
- TOMATO SALAD (S)
- Québec Heirloom Tomatoes, Basil, Watermelon, Local Maccioccia Farm Mozzarella
- ALBACORE TUNA TATAKI (S)
- Marcus Sauce, Shallot, Nori
- GRILLED OCTOPUS (S)
- Endive Salad, Cilantro Dressing
- + CAD 10
- GRILLED SALMON (M)
- Atlantic Salmon, Spinach, Yuzu Kosho, Broccolini and Agrumato Olive Oil
- CHICKEN KOPANISTI (M)
- Marinated Chicken—Lightly Charred & Caramelized, Baby Gem Lettuce, Roasted Garlic, Fresh Herbs, Kopanisti, Chili Oil
- EGGPLANT (M)
- Sweet & Sour Sauce, Togarashi, Tomato, Québec Maple Syrup
- FILLET MIGNON (M)
- with Fries or Salad
- + CAD 20
- SWEET BITES (D)
- Coffee or Tea Included
BY THE GLASS | BUBBLES
- PROSECCO SUPERORE "ASOLO FANO"
- Veneto, Italy
- CAD 19
- LAURENT PERRIER "LA CUVÉE BRUT"
- Reims, France
- CAD 49
- AYALA "ROSÉ MAJEUR"
- Reims, France
- CAD 49
- RUINART BRUT
- Montagne de Reims, France
- CAD 60
BY THE GLASS | WHITES
- MUSCADET-SÈVRE ET MAINE SUR LIE, CHÉREAU-CARRÉ
- Vallée de la Loire, France
- CAD 18
- SAUVIGNON BLANC "ATTITUDE", PASCAL JOLIVET
- Vallée de la Loire, France
- CAD 19
- PINOT GRIGIO, LUIGI RIGHETTI
- Veneto, Italy
- CAD 20
- CHARDONNAY, CHALK HILL
- California, United-States
- CAD 23
- CHABLIS "VIGNE DE LA REINE", CHÂTEAU DE MALIGNY
- Bourgogne, France
- CAD 32
- SANCERRE, DOMAINE HENRY NATTER
- Vallée de la Loire, France
- CAD 34
BY THE GLASS | ROSÉ
- CÔTES-DE-PROVENCE, CHÂTEAU DE MIRAVAL
- Provence, France
- CAD 22
BY THE GLASS | REDS
- RIPASSO VALPOLICELLA SUPERIORE CLASSICO "CAMPOLIETI", LUIGI RIGHETTI
- Veneto, Italy
- CAD 19
- "CLARENDELLE INSPIRÉ PAR HAUT BRION"
- Bordeaux, France
- CAD 23
- BOURGOGNE ROUGE "LES URSULINES", J.C. BOISSET
- Bourgogne, France
- CAD 24
- BAROLO DOCG, BENI DI BATASIOLO
- CAD 29
- CHÂTEAUNEUF-DU-PAPE, DOMAINE DU VIEUX LAZARET
- Vallée du Rhone, France
- CAD 33
- BRUNELLO DI MONTALCINO "CASTELGIOCONDO", FRESCOBALDI
- Toscan, Italy
- CAD 39
RAW BAR
- SEAFOOD TOWER
- Oysters, Cocktail Shrimp, Snow Crab, Sashimi, Nordic Shrimp Salad
- CAD 220
- HALF SEAFOOD TOWER
- Oysters, Cocktail Shrimp, Snow Crab, Sashimi, Nordic Shrimp Salad
- CAD 160
- SASHIMI
- Tuna, Salmon, Kanpachi, Hamachi
- CAD 85
- + ADD TORO – CAD 42
- BLUEFIN TUNA TARTARE
- Jalapeño, Capers, Tobiko
- CAD 36
- SALMON TARTARE
- Atlantic Salmon, Fennel Salad, Mustard, Dill Oil
- CAD 33
- EAST COAST OYSTERS
- Mignonette, Lemon
- 6 – CAD 30
- 12 – CAD 55
- SHRIMP COCKTAIL
- Mosaïque Sauce, Lemon
- 3 – CAD 28
- 6 – CAD 52
STARTERS
- TOMATO SALAD
- Québec Heirloom Tomatoes, Basil, Watermelon, Maccioccia Farm Mozzarella
- CAD 28
- KOJI PORTOBELLO
- Caramelized Mushroom, Basil, Aji Amarillo, Coconut Cream
- CAD 27
- BURRATA & ZUCCHINI ESCABECHE
- Burrata, Zucchini, Grilled Dandelion & Garlic Escabeche Dressing, Lemon Gel, Pickled Chilies, Focaccia
- CAD 30
- GRILLED OCTOPUS
- Endive Salad, Cilantro Dressing
- CAD 33
MAINS
- PICADILLY
- Fresh Pasta, Lobster, Chili
- CAD 48
- EGGPLANT
- Sweet & Sour Sauce, Togarashi, Tomato, Québec Maple Syrup
- CAD 28
- BLACK COD
- Canadian Black Cod, Sesame, Potato, Edamame
- CAD 54
- GRILLED SALMON
- Atlantic Salmon, Spinach, Yuzu Kosho, Broccolini and Agrumato Olive Oil
- CAD 48
- CHICKEN KOPANISTI
- Marinated Chicken—Lightly Charred & Caramelized, Baby Gem Lettuce, Roasted Garlic, Fresh Herbs, Kopanisti, Chili Oil
- CAD 42
- FILLET MIGNON
- with Maître d’Hôtel Butter, Fries or Salad
- CAD 82
- FRIED CHICKEN BURGER
- Sweet Potato, Kohlrabi, Jalapeño, Ranch Sauce
- CAD 33
- WAGYU BURGER
- Québec Tomato, Canadian Cheddar, Marble Sauce
- CAD 36
SIDES
- REGULAR FRIES
- CAD 9
- TRUFFLE FRIES
- CAD 16
- SEASONAL VEGETABLES
- CAD 14
- GREEN SALAD
- CAD 14
- TRUFFLE
- CAD MP
DESSERT OF THE MOMENT
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness. Some of our dishes on the menu may contain nuts, seeds and other allergens; however, we are happy to discuss our menu with you and offer a meal, which will be free of particular allergen. Please ask to speak to one of our colleagues.