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Turbot

$46

Pan seared turbot llet with an autumn artichoke and black olive salad.

Vegetable Tarelka

$24

Artichoke, mushroom, eggplant and vegetable backed casserole with a light cream and cheese sauce.

Boeuf a la Stroganoff

$39

Red wine braised beef short ribs with house-made thick noodles tossed in creamy mushroom and black truffle cream sauce.

Kulebiaka

$38

Salmon with slow cooked onions, mushrooms and vegetables wrapped in pastry, mixed roasted baby beets and pearl onions with a yogurt dill sauce

Black Cod

$42

Gastrique glazed black cod with cauliflower pure?e and mixed roasted cauliflower.

Veal Chop

$48

Grilled veal t-bone with potatoes a la czar and a light porcini sauce.

Rack of Lamb

$42

Pan seared rack of lamb, rutabaga and potato mash, sautéed Brussels sprouts
in a cherry port reduction. 

Rib Eye

$48

10-ounce, dry rubbed rib eye served with large-cut herb frites.

Pork Shank

$39

Red wine braised pork shank served over polenta with crispy shallots.

Co?telette a? la Kiev

38

Herb butter stuffed in a breaded chicken breast with Yukon mashed potatoes and a light mushroom sauce.

Duck

$42

Half roasted duck with an apricot glaze served with mixed wild rice.