MOTHER'S DAY MENU

BRUNCH

RICOTTA TOAST . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

brioche, honeycomb, pistachio, free-range poached eggs, radish, served with spring salad & beet hummus

BURRATA TOAST . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

brioche, burrata, roasted peaches, served with spring salad & beet hummus

LOBSTER EGGS BENEDICT . . . . . . . . . . . . . . . 27

house-made champagne hollandaise, two free-range poached eggs, butter croissant, mushroom hash potatoes

& spring salad

CRAB CAKE BENEDICT . . . . . . . . . . . . . . . . . . . . . 26

house-made chili hollandaise, two free-range poached eggs, avocado, butter croissant, mushroom hash potatoes & spring salad

DUCK CONFIT SHAKSHUKA . . . . . . . . . . . . . 26

home-made tomato sauce, onions, chilis, sourdough toast, free-range poached eggs

BRUNCH TOWER (serves 2-3) . . . . . . . . . . . . . . . . . 88

scrambled free-range eggs, snow crab legs with clarified butter, applewood smoked bacon, wagyu sliders, mushroom hash potatoes & sourdough toast

APPETIZERS

COZZE AL SPICY POMODORO. . . . . . . . . . . . 22

p.e.i. mussels, calabrian chili tomato sauce, fresh ciabatta

ZUCCHINI FLOWERS . . . . . . . . . . . . . . . . . . . . . . . . 22

lemon ricotta stuffed, calabrian lime aioli, pistachio crumble

BURNT BRUSSELS SPROUTS. . . . . . . . . . . . . . . 18

sweet jalapeño sauce, toasted walnuts, sweet drop peppers, pomegranate labneh

NOVA SCOTIA BLUE CRAB CAKES . . . . . . . . 24

pico de gallo, avocado, calabrian lime aioli

WAGYU CARPACCIO. . . . . . . . . . . . . . . . . . . . . . 30

truffle aioli, shaved parmesan, arugula, served with crostini

LOBSTER SLIDERS. . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

three atlantic lobster sliders, toasted garlic & truffle brioche, calabrian lime aioli

BURRATA & PROSCIUTTO. . . . . . . . . . . . . . . . . 26

heirloom tomatoes, fresh basil, fig chili balsamic honey, fresh ciabatta

SCALLOP CRUDO . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

yuzu, radish, evoo, blood orange, served with crostini

SOUP & SALADS

LOBSTER & ENGLISH PEA VELOUTÉ . . . . . . . 17

lemon crème fraîche

KALE CAESAR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

house-made dressing, sourdough croutons, applewood smoked bacon, truffle pecorino, shaved black truffle

COMPRESSED WATERMELON . . . . .. . . . . . . . 17

feta mousse, mint

RED & GOLD BEET FRISÉE . . . . . . . . . . . . . . . . . . . 19

radicchio, arugula, ontario goat cheese, white balsamic vinaigrette, toasted walnuts

RISOTTO & PASTA

WILD MUSHROOM RISOTTO . . . . . . . . . . . . . . 29

porcini stock, aged parmesan, shaved truffle

BLACK TRUFFLE TAGLIOLINI . . . . . . . . . . . . . . . 30

butter & parmigiano emulsion

DUCK CONFIT RISOTTO. . . . . . . . . . . . . . . . . . . . 34

slow-cooked duck leg & thigh, bok choy, pistachio

SWEET POTATO GNOCCHI . . . . . . . . . . . . . . . . 26

butter & parmigiano emulsion

TOMATO LINGUINE PESCATORE . . . . . . . . . 33

littleneck clams, p.e.i. mussels, black tiger shrimp, hokkaido scallops, loligo squid

MAINS

12OZ VEAL CHOP . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

lobster peppercorn cream, bok choy, chive mashed potatoes

42OZ TOMAHAWK PLATTER (serves 2-3) . . . . 240

bone-in aaa tomahawk, colossal black tiger shrimp, lobster peppercorn cream, truffle mac & cheese, white asparagus, bok choy

CHILEAN SEA BASS . . . . . . . . . . . . . . . . . . . . . . . . . 50

miso glaze, bok choy, pommes fondant

BRAISED SHORT RIB . . . . . . . . . . . . . . . . . . . . . . . . 40

pommes fondant, white asparagus, red wine jus

HOKKAIDO SCALLOPS . . . . . . . . . . . . . . . . . . . . . 34

corn purée, pancetta, shrimp, habanero

ROASTED CAULIFLOWER . . . . . . . . . . . . . . . . . . 27

sweet corn polenta, wild mushrooms, sun-dried pesto cream