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Dinner

APPETIZERS

 

TOMATO SOUP

tomato tartare, basil oil


7.

CAESAR SALAD

baby artisanal romaine, white anchovies, shaved grana padano


12.

add jumbo prawn


5. each

add carved chicken breast


7.

MUSHROOMS ON TOAST

foraged mushrooms, brioche, demi-glacé, rooftop herbs


14.

PEMBERTON CARROT SALAD

endive, soubise, caraway crackers


16.

FREE RANGE VENISON TARTARE

cured quail egg, sunchokes, tarragon, charcoal aioli


20.

FOIE GRAS PARFAIT

gooseberry, apple & riesling jelly


24.

MAIN COURSE

 

SMOKED EGGPLANT RAVIOLI

basil, morels, ricotta, pistachio gremolata


23.

LAKE LOUISE STEELHEAD TROUT

spring vegetable consommé, ‘caviar’ tomato, Manila clams


24.

HAIDA GWAII HALIBUT

mushy peas, potato fondant, sauce gribiché


30.

DIVER SCALLOPS

celeriac, boudin noir, guanciale, almond


32.

BEEF TENDERLOIN

braised red cabbage, gentleman’s relish, potato pavé


36.

LAMB RACK

vadouvan rub, lentils, cauliflower, sweetbreads


38.

PIZZA

 

Neapolitan style, hand-stretched dough

MARGHERITA

pomodoro, fiore di latte, basil


16.

CROQUE MADAME

Tuscan ham, bechamel, gruyère, gremolata


19.

LUPO

green garlic, pesto, mozzarella, prosciutto


19.