Usually, dinner begins with a cocktail -- say, an arctic-cold martini or one original to the bar -- while guests select raw dishes for the table. Then it’s onto chops accompanied by steakhouse sides and vegetables. Throughout, of course, there’s wine: a selection of benchmarks from familiar regions and best-in-class choices from lesser-known areas. To conclude, there are desserts of a substantial nature.
EAST COAST OYSTERS
apple mignonette, citrus
20
CUCUMBER SALAD
feta cheese, asian pear, yogurt
18
DÉLICE DE BOURGOGNE
honey, hazelnut, black truffle
34
BEEF TARTARE
wasabi, nori, cucumber
22
NEW ZEALAND SEA BREAM
avocado, yuzu, tempura
22
TUNA TARTARE
sea urchin, crème fraiche, toast
45
TORCHED HAMACHI
ginger, coriander, x.o.
24
TIGER PRAWNS
cauliflower, ’nduja, lemon
28
CHICKPEA FRITTER
cilantro, peanut, chili
14
SEA SCALLOP
squid, hedgehog mushroom, saffron
46
KING SALMON
salt spring mussels, garlic, lemon
44
BEEF SHORTRIB
basil, king oyster mushroom, cashew
44
ONTARIO LAMB
vadouvan, cilantro, legumes
48
24 OZ USDA RIBEYE
cremini mushrooms, béarnaise, pomme purée & black truffle
