Copperhorn Meet House Pickering
| L | M | X | J | V | S | D |
|---|---|---|---|---|---|---|
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
Valoraciones
Reseñas
Carta
with signature cocktail sauce and guacamole.
with toasted brioche, meyer lemon, herb sauce and yuzu pearls.
with pineapple and coconut salsa.
cocktail sauce, mignonette, lemon, and hot sauce.
cocktail sauce, mignonette, lemon, and hot sauce.
with parmesan and horseradish foam.
with crab meat aioli and caramelized soy sauce.
with melted gruyere cheese, asiago, and parmesan cheese.
Served with brown butter and toasted hazelnuts.
with reggiano cheese in a parmesan bowl.
breaded in chickpea flour served with vol au vent of mushrooms and morels.
corn-fed, free-range chicken breast with port wine shallots, broccolini, morel sauce and polenta.
arborio rice risotto with peaches and cream corn, topped with two large pan fried shrimps and U10 scallops.
Served with baby clams and topped with basil oil.
Atlantic salmon filet wrapped in mushroom duxelles baked in puff pastry, served with chablis sauce.
delicate flavour and tender texture.
delicate flavour and tender texture.
a classic cut combining great flavour and tenderness.
a classic cut combining great flavour and tenderness.
marbled with deep flavour and juiciness.
combines flavourful striploin and juicy tenderloin, suggested to share.
served medium-rare.
Includes your choice of one accompaniment.
with garlic butter.
with herb and garlic butter.
Béarnaise | Madagascar Green Pepper Sauce | Chimichurri
creamy cheesecake, graham cracker crust, served with blueberry compote and meringue.
served with vanilla ice cream and caramel sauce.
served with strawberry vanilla compote.
served with walnut ice cream.
With signature cocktail sauce and guacamole.
With toasted brioche, meyer lemon, herb sauce and yuzu pearls.
A light and delicate assortment of seasonal vegetables, fried to golden perfection in tempura batter. Served with a tangy rice vinegar and soy dipping sauce.
Cocktail sauce, mignonette, lemon, and hot sauce.
Cocktail sauce, mignonette, lemon, and hot sauce.
Hand-cut beef tenderloin, capers, shallots, cornichons and Dijon mustard.
Jumbo crab meat with a classic remoulade sauce.
With crab meat aioli and caramelized soy sauce.
Velvety blend of leeks and Yukon gold potatoes, finished with white truffle oil.
With melted gruyere cheese, asiago, and parmesan cheese.
A rich velvety blend of Atlantic Lobster, slowly simmered with aromatic vegetables, herbs, and a splash of cream. Finished with a drizzle of cognac.
With Reggiano cheese in a parmesan bowl.
Layers of roasted eggplant, ricotta, basil, and tomato, baked to perfection.
Corn-fed, free-range chicken breast with port wine shallots, broccolini, morel sauce and polenta.
Rich risotto with tender seafood.
Served with baby clams and topped with basil oil.
Served with saffron and champagne cream sauce, shiitake mushrooms and green asparagus.
Wagyu beef grilled to perfection, topped with caramelized shallots in a rich port wine. Served on a toasted sesame Brioche bun, with crisp lettuce and Gruyere cheese. Paired with thin golden fries tossed in fragrant truffle oil. and Parmesan.
Delicate flavour and tender texture.
Delicate flavour and tender texture.
A classic cut combining great flavour and tenderness.
A classic cut combining great flavour and tenderness.
Marbled with deep flavour and juiciness.
Combines flavourful striploin and juicy tenderloin, suggested to share.
Served medium-rare with au jus.
Includes your choice of one accompaniment.
With garlic butter.
With herb and garlic butter.
Béarnaise | Madagascar Green Pepper Sauce | Chimichurri
served with strawberry vanilla compote.
Rich chocolate espresso cake topped with espresso salted caramel cream cheese mousse.
Served with candied walnuts.
Served with pistachio ice cream on a kataifi bed.
Served with mixed berry compote.
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