Lunch Menu

LUNCH MENU

COLD AND HOT APPETIZERS

JUMBO SHRIMP COCKTAIL……………………………………………………………………… 31

FRESH SHUCKED MALPÈQUE OYSTERS…………………………………. 6/32 • 12/56

CAESAR SALAD “CLASSIC FORMAT”……………………………………………………….. 16

CLASSIC SAVOURA TOMATO SALAD served with Greek barrel feta…….. 18

CRAB CAKE………………………………………………………………………………………………. 32

GRILLED HOMEMADE SAUSAGES served with mustard sampler……………… 15

GRILLED JUMBO CALAMARI…………………………………………………………………….. 26

OYSTERS ROCKEFELLER made with homemade béchamel……………………….. 30

ASIAN BEEF SPRING ROLLS……………………………………………………………………… 16

 

CLASSIC STEAK CUTS

COWBOY

68

24 oz. PORTERHOUSE

86

                          CLASSIC 6 oz. FILET MIGNON BRÛLÉ

40

TABLE D’HÔTE

DECEMBER 12TH TO DECEMBER 16TH 2021

 

Wedged iceberg salad with prosciutto chips,

Traditional Maytag dressing and blue cheese.

OR

  Salmon poke with Yuzu sauce.

OR

Cream of broccoli with cheddar cheese.

VEAL OSSO BUCCO

Veal shank slow braised with bouquet garni and crushed tomatoes, served

with butter gnocchi, parmesan shavings and gremolata

Wine: Corbières 2019 Domaine de Villemanjou, France, $19

 

SESAME CRUSTED TROUT

Filet of salmon trout, sesame crusted, roasted, served with julienne of vegetables, baby bok-choi and rice noodles with a soya and hoisin sauce

Wine: Pinot Noir 2019, Willamette Valley, Cloudline, Oregon, $17

 

MILK FED VEAL CHOP

Veal chop marinated in pickling spices, garlic and oregano, grilled, served with sauteed rapini, Pont-Neuf potato and roasted red peppers, with a lemon infused olive oil and Dijon mustard sauce.

Wine: Chardonnay 2017, Niagara, Cloudsley Cellars, Ontario, $17

 

VEAL TENDERLOIN BRÛLÉ

Veal tenderloin wrapped in prosciutto di Parma topped with Brie cheese, served with asparagus, Cipollini onions, roasted garlic mash potatoes and

red wine reduction sauce

Wine: Brunello Di Montalcino 2016, Fattoria Dei Barbi, Italie, $29

 

CHEF STEFANO’S “CATCH OF THE DAY”

Wine: Falanghina Del Sannio 2019, Cantine Iorio, Italie $18

 

BUTCHER’S CUT

Butchers’ choice cut, grilled and served with caramelized onions and mash potatoes with a red wine reduction.

Wine: Cabernet Sauvignon 2019, Aconcagua Alto, Errazuriz, Chile $16

 

 

 

PASTRY CHEF’S DESSERT

Coffee or Tea

 

$35