Chef's Table
Local favourites

Braised Short Rib

Tender slow braised beef short rib, garlic herb potato puree, red pepper slaw, bordelaise.

*Ribeye au gratin

Thin sliced dry aged ribeye, goat cheese crumble, sun dried tomato, squash puree, asiago asparagus.

*Basil Butter Scallop

Pan seared Sea Scallops, lemon caper basil butter, sweet pea puree, crispy pancetta.

Mediterranean
Fresh local herbaceous flavors

Zucchini Carpaccio

Marinated zucchini and yellow squash, lemon herb ricotta, confit tomato, ciabatta breadcrumb, balsamic reduction.

Grilled Lamb

Grilled bone-in lamb chops, sun-dried tomato, feta roasted potato, Basil/mint chutney, fresh pita.

Roasted Sea Bass

Seared and roasted crispy sea bass filet, greek inspired quinoa salad, summer veg, caper herb Tzatziki.

Sea to Table
Fresh, savory, eclectic

*Ahi Tuna Poke

Sushi grade yellowfin Tuna, yuzu, sesame, seaweed salad, green onion, avocado

Smoked Halibut

Hickory smoked halibut filet, Parsnip puree, broccolini, matchstick potato

*Hamachi Crudo

Fresh yellowtail sashimi, Citrus salad, ponzu soy glaze.

South East Asian
Sweet, spicy, fresh seafood and vegetables

Vietnamese Spring roll

Pork or shrimp, rice noodle, carrot, herbs, bean spouts, Sesame peanut sauce.

*Assorted Sushi/Sashimi

Assorted tasting of hand rolls and sashimi depending on fresh fish available. Market price.

Miso Black Cod

Miso glazed black cod filet, coconut ginger rice, Thai chili and herb salad.

Teriyaki Chicken

Teriyaki glazed chicken skewers, chilled udon noodle salad.

Italian
Southern European flavors

Bruschetta

Tomato, basil, asiago, olive oil and balsamic, toasted crostini.

Pesto Primavera

Fresh Tagliatelle pasta, basil pesto, confit tomato, parmesan.

Calamari

Crispy fried calamari, lemon aioli, pickled cherry pepper, fresh bread.

*Carbonara

Egg yolk linguine pasta, pancetta, ricotta.

New American
A twist on American favorites

Fall harvest Salad

Roasted squash, sweet corn, carrot, pumpkin seeds, mixed greens, apple cider honey vinaigrette.

*Bison Burger

Locally sourced ground bison, caramelized onion, candied bacon, blue cheese crumble.

*Blackened Salmon

Petite pan seared salmon filet, tomato basil risotto, charred broccolini

Roasted Swordfish

Broiled swordfish filet, goat cheese, sun-dried tomato, spinach, Jerusalem artichoke.

Steak House
Classic, modern, bold flavors

Wedge Salad

Iceberg wedge, pickled shallot, bacon, smoked tomato, blue cheese crumble, crispy fried onion.

*Surf and Turf

Filet Mignon, butter poached lobster tail, garlic herb potato puree, watercress salad, horseradish aioli.

*Elk Carpaccio

Seared and sliced elk tenderloin, arugula, parmesan, toasted breadcrumbs, wasabi caesar vinaigrette.

Spanish
Delicate and unique flavors with a kick of spice

Braised Pork Belly

Oven braised tender pork belly, elote salad, chipotle aioli, tostada

Adobo Chicken

Spiced and shredded Adobo Chicken, Cotija, Jalapeno, cilantro, habanero crema, fresh tortilla.

*Grilled Octopus

Thin sliced blackened octopus, Spanish rice, poblano pepper, salsa verde.

* These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

 

The following major food allergens are used as ingredients: Milk, Egg, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soy, and Sesame. Additional allergen information is available upon request.

 

Please contact us to learn more about our drop off catering options for bulk orders of sandwiches, salads, soups, charcuterie boards, etc.