Lunch Menu
APPETIZERS
Fresh Shucked Canadian Oysters: 3.95 each
Fresh Canadian Oysters with Chef's Inspired Mignonette, Fresh Shaved Horseradish & Gin Lime Cocktail Sauce
Soup du Jour: 9
Chef 's Inspiration Soup of the Day
Belvedere Chopped Salad: 17
Julienne Soppressata, Butterleaf, Kalamata Olives, Cubed Provolone, Sundried Tomato, Garbanzo Beans, Drizzled with Oregano Vinaigrette
Heart of Romaine: 14
Crisp Romaine & Fried Kale Brushed with Caper Studded Malbec Vinaigrette, Truffled Ciabatta Crostini & Preserved Lemon
Charcuterie: 18/26
Selection of Artisan Cured & Smoke Meats with House Made Pickles, Mustards & Savoury Compote
Beef Tartare: 17
Classical Beef Tartare with Shallot, Caper & Gherkin, Served with Crisp Polenta Chips, Quail Egg Yolk & Fennel Salad
Flatbreads: 15
Roasted Beet / Chevre Bruschetta & Truffled White Bean Puree, Served with a Variety of Crisp Flatbreads
Foie Gras: 18
Pan Seared Quebec Rougie Foie Gras with Citrus Shallot Marmalade, Buttery Wedge of Brioche
Oysters Rockefeller: 17
Fresh East Coast Oysters Baked with Pernod Seared Baby Spinach & Shallot, Gratineed with Hollandaise & Shaved Parmesan Reggiano
MAINS
Steak Frites: 24
Grilled Banff Cut Top Sirloin, Topped with Foie Gras Butter & Served with House Cut Organic Agria Fries Dusted with Truffle Salt. Thyme , Vincotto Aioli
Beet Salad: 16
Duo of Roasted Gold & Red Beet Carpaccio with Snow Goat Cheese,Crushed Pistachio, Torn Basil & Champagne Emulsion
Sirloin Steak Tacos: 22
Chili Spiked Steak Strips, Tomatillo Salsa Verde, Avocado, Pickled Jalapeno & Diced Roma Tomatoes on Soft Tortillas with Ancho Infused Créme Fraiche
Frittata: 19
Grape Tomato, Kale, Chorizo & Asiago Cheese with Organic Free Range Eggs.Served with Tangled Ruby Reds Drizzled with Balsamic& Acacia Honey Dressing
Steak Diane: 22
Tender Alberta AAA Tenderloin Tips Sauteed with Crimini Mushrooms & Scallions,Flambeed with Cognac, Served with Cous Cous Pilaf & Seasonal Vegetables
Bison Burger: 19
Black & Blue Burger - Cajus Seared Bison Patty with Cambazola Blue Cheese, Granny Smith Apple Chutney& Decadent Hollandaise,
Served on a Rustic Crusty Pretzel Bun
Bouillabase: 22
Fresh Seasonal Fish, Prawns, Clams & Mussels with Fennel & Provencal Rouille in a Saffron Tomato Broth
Risotto: 17
Crimini & Shimeji Mushroom, Sweet Pea & Squash Risotto,Tomato Provençale, Parsley Pesto
20% Gratuity Added for Parties 6 or more
For the Table
Asparagus with Truffle Hollandaise Sauce: 9
White Wine Sautéed B.C. Wild Mushrooms: 9
Buttered Medley of Seasonal Canadian Harvested Vegetables: 8