VALENTINE'S DAY MENU

HOUSE-MADE SOUPS & SALAD

ROASTED PEPPER & GOAT CHEESE SOUP . . 12

silky roasted pepper purée finished with ontario goat cheese

LOBSTER BISQUE . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

cognac infused silken purée of atlantic lobster, white wine, finished with creme fraîche, chive oil & butter poached lobster

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

radicchio, arugula, ontario goat cheese, toasted walnuts,

beet chips & white balsamic vinaigrette

TO START

WARM OLIVES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

parma prosciutto, pomegranate labneh, bocconcini,
sun-dried tomato pesto & toasted ciabatta

DOUBLE CREAM BRIE & CRANBERRY . . . . . 17

puff pastry–wrapped baked brie with a pinot noir cranberry reduction, served with crostini

HOKKAIDO SCALLOPS . . . . . . . . . . . . . . . . . . . . . 28

seared sea diver scallops with roasted sweet corn & double-smoked bacon in a white wine cream reduction, served with crostini

JUMBO BLACK TIGER SHRIMP COCKTAIL . . 19

chilled jumbo shrimp served with smoked lemon cocktail sauce

FRESH EAST COAST OYSTERS . . . . . . . . . . . . . . 48

one dozen freshly shucked oysters with cucumber–jalapeño salsa, ginger & lime mignonette, lemon & horseradish

BURNT BRUSSEL SPROUTS . . . . . . . . . . . . . . . . . 16

hummus, pomegranate labneh, sweet drop peppers,

sweet & spicy jalapeño sauce & toasted walnuts

STEAK TARTARE . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

hand-chopped AAA tenderloin, shallots, crème fraîche, gherkins, pommery mustard, free-range egg yolk, chives & crostini

ENTRÉES

SURF & TURF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60

6oz AAA tenderloin paired with two colossal black tiger shrimp, yukon chive mashed potatoes, seasonal vegetables & madagascar peppercorn cognac cream sauce

STRIPLOIN FRITES. . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

8oz AAA striploin served with shoestring fries, madagascar peppercorn sauce & whipped truffle butter

SALMON WELLINGTON . . . . . . . . . . . . . . . . . . . . 40

puff pastry–wrapped atlantic salmon with spinach crêpe & mushroom duxelles, served with yukon chive mashed potatoes, seasonal vegetables & dill velouté

ATLANTIC LOBSTER AND RICOTTA RAVIOLI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

house-made rosé sauce, butter-poached lobster topped with parmigiano reggiano

WILD FOREST MUSHROOM & TRUFFLE PAPPARDELLE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

sautéed wild forest mushrooms in a vegan white wine coconut cream reduction, finished with fresh truffle

STRIPLOIN FRITES. . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

8oz AAA striploin served with shoestring fries, madagascar peppercorn sauce & whipped truffle butter

CHICKEN BALLANTINE . . . . . . . . . . . . . . . . . . . . . 34

boneless free-range chicken stuffed with shittake mushrooms, ontario goat cheese & chives, yukon gold mashed potatoes, seasonal vegetables, madagascar peppercorn sauce

LUME SMASH BURGER . . . . . . . . . . . . . . . . . . . . . 23

two 3oz brisket and chuck patties, aged cheddar, stacked leeks, lettuce, tomato, pickles, and Lume sauce, on a toasted brioche bun

DESSERT

CHOCOLATE BANANA LAVA CAKE . . . . . . . 12

vegan warm chocolate banana cake with whipped coconut cream, chocolate sauce & fresh berries

OREO CHEESECAKE . . . . . . . . . . . . . . . . . . . . . . . 13

creamy oreo cheesecake finished with chocolate sauce

& fresh berries

CRÈME BRÛLÉE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

classic vanilla custard with caramelized sugar & fresh berries