La Queue de Cheval Steakhouse & Raw Bar

Malpeque, Raspberry Point, Blackberry Point, Pickle point, kusshi

served with a port-saffron cocktail sauce

The Q mustard citrus sauce

Mustard citrus sauce, Garlic aioli, port saffron cocktail sauce. Available in per lbs

ponzu sauce, wasabi aioli, micro thai basil

with four tobiko caviars, lobster curry mayo

pomegranate, fried capers, grapefruit, ponzu sauce

smashed avocado salad, paradise sauce

classic tartare with a blend of aged beef, fresh farm egg

Hand chopped, Spicy aromatic olive oil, Gerkin pickles, quail egg, French onions

smoked pork belly bacon, fresh baked garlic "day old" bread croutons, Portuguese anchovies, grated Parmesan

with toasted Pumpkin seeds, burnt French shallots, olive tapenade dressing

imported Italian cheese

Dodonis, Greek feta

½ Maritime Lobster, Little neck Clams, Atlantic mussels, fresh scallops, U6/8 Jumbo Shrimps, Jumbo Snow Crab legs & claws, Sea Urchin, Tuna Poke with wakame & toasted sesame. 3 mustard citrus sauce, Garlic aioli, port saffron cocktail sauce. (min 2p)

Colorado lamb; ¨PRIME¨, single cut /spicy feta relish, fresh mint chiffonade

jumbo lump Dungeness crab, 3 mustard citrus sauce

EVO, citrus, garlic, fresh oregano. Available in per lbs

steamed, served in an aromatic broth, roasted French shallots, enoki mushrooms, thai basil

Carpaccio style with beurre blanc sauce.

Pan roasted / ginger bok-choy slaw.

(Center cut/ sushi grade) raw pan seared.

Alberta, Can AAA. Thickness (raw): - 12 oz: (2¾"- 3¼")

45 days dry aged. Thickness (raw): - 16 oz: (2¾"- 3¼")

60+ days dry aged. Thickness (raw): - 20 oz: (1¾"- 2½")

60 days dry aged (2P). Thickness (raw): - 32 oz: (2¼"- 2¾")

60+ days dry aged. Thickness (raw): - 20 oz: (2¼"- 2¾")

60 days dry aged (2P). Thickness (raw): - 32 oz: (2¼"- 2¾")

45 days dry aged (2P). Thickness (raw): - 36 oz: (2" - 2¾")

Thickness (raw): - 6 oz: (1¾"– 2¼"); 8 oz: (1¾"– 2½")

Thickness (raw): - 8 oz: (2¼"- 2¾"); 10 oz (2½"- 2¾")

Thickness (raw): - 6 oz: (2¼"- 2¾"); 8 oz (2½"- 2¾")

Thickness (raw): - 8 oz: (2½"- 2¾")

Thickness (raw): - 10 oz: (2½"- 2¾")

Thickness (raw): - 8 oz: (2½"- 2¾"); 10 oz (2¾"- 3½")

Thickness (raw): - 8 oz: (2½"- 2¾")

Thickness (raw): - 8 oz: (2¼"- 2¾"); 10 oz (2½"- 2¾")

Thickness (raw): - 8 oz: (2½"- 2¾"); 10 oz (2¾"- 3½")

Thickness (raw): - 16 oz: (1½"- 1¾")

Thickness (raw): - 10 oz (2¾"- 3½")

Thickness (raw): - 8 oz (2½"- 2¾"); 12 oz (2¾"- 3½")

Thickness (raw): - 10 oz (2¼"- 2¾"); 12 oz (2½"- 2¾")

fleur de sel

chives & truffle

Duck fat

truffle, chives

a parma brulee

4 cheese brulee

sauteed with fresh garlic

feta crumble, EVO

grilled or sauteed

Malpèque, Raspberry Point, Blackberry Point, Pickle point, kusshi

servies avec sauce cocktail porto et safran

Sauce citronnée aux 3 moutardes

Sauce citronnée aux 3 moutardes, aïoli à l'ail, sauce cocktail porto et safran. Disponible en per lbs

sauce Ponzu, aïoli au wasabi, basilic Thaï micro

4 caviars tobiko, mayo homard & cari

grenade, câpres frites, pamplemousse, sauce ponzu

Chutney d'avocats, sauce paradis

tartare classique, mélange de bœuf vieilli, œuf de ferme frais

coupé à la main, huile d'olive aromatisée épicée, cornichons, œuf de caille, échalotes françaises

lardons fumés, croûtons à l'ail maison, anchois portugais, parmesan râpé

avec graines de citrouilles grillées, échalotes françaises noircies, vinaigrette à la tapenade d'olives

fromage italien importé

Dodonis, Feta grecque

½ Homard Frais des Maritimes, palourdes "little neck", moules de l'Atlantique, pétoncles frais, crevettes géantes U6-8, pattes et pinces de crabe des neiges "Jumbo", oursins de mer, Poke de Thon avec Sésame grillé & wakame. Sauce aux trois moutardes citronnée, aïoli à l'ail, sauce cocktail porto et safran. (min 2p )

Agneau PRIME du Colorado, Coupe simple/relish de feta épicée, chiffonnade de menthe fraîche

Crabe "Dungeness", sauce citronnée aux 3 moutardes

huile d'olive, agrumes, ail, origan frais; disponible en per lbs

Vapeurs, servis dans un bouillon aux aromates, échalotes françaises rôties, champignons enoki, basilic Thaï

avec truffes noires printanières

Beurre blanc

poêlée /chiffonade de bok choy au gingembre

Coupe de centre, /qualité sushi poêlé à crû

Alberta, Can AAA. Épaisseur (Brut): - 12 oz: (2¾"- 3¼")

Vieilli à sec 45 jours. Épaisseur (Brut): - 16 oz: (2¾"- 3¼")

Vieilli à sec 60+ jours. Épaisseur (Brut): - 20 oz: (1¾"- 2½")

Vieilli à sec 60 jours (2P). Épaisseur (Brut): - 32 oz: (2¼"- 2¾")

Vieilli à sec 60+ jours. Épaisseur (Brut): - 20 oz: (2¼"- 2¾")

Vieilli à sec 60 jours (2P). Épaisseur (Brut): - 32 oz: (2¼"- 2¾")

Vieilli à sec 45 jours (2P). Épaisseur (Brut): - 36 oz: (2" - 2¾")

Épaisseur (Brut): - 6 oz: (1¾"– 2¼"); 8 oz: (1¾"– 2½")

Épaisseur (Brut): - 8 oz: (2¼"- 2¾"); 10 oz (2½"- 2¾")

Épaisseur (Brut): - 6 oz: (2¼"- 2¾"); 8 oz (2½"- 2¾")

Épaisseur (Brut): - 8 oz: (2½"- 2¾")

Épaisseur (Brut): - 10 oz: (2½"- 2¾")

Épaisseur (Brut): - 8 oz: (2½"- 2¾"); 10 oz (2¾"- 3½")

Épaisseur (Brut): - 8 oz: (2½"- 2¾")

Épaisseur (Brut): - 8 oz: (2¼"- 2¾"); 10 oz (2½"- 2¾")

Épaisseur (Brut): - 8 oz: (2½"- 2¾"); 10 oz (2¾"- 3½")

Épaisseur (Brut): - 16 oz: (1½"- 1¾")

Épaisseur (Brut): - 10 oz (2¾"- 3½")

Épaisseur (Brut): - 8 oz (2½"- 2¾"); 12 oz (2¾"- 3½")

Épaisseur (Brut): - 10 oz (2¼"- 2¾"); 12 oz (2½"- 2¾")

fleur de sel

avec lardons & truffes

avec gras de canard

truffes et ciboulettes

Brulé de Parmesan

sauce 4 fromages

sautés à l'ail frais

émietté de feta, huile d'olive

sautées ou grillées

smashed spicy avocado, quail egg, Paradise sauce

daikon, ponzu, lobster curry mayo, wasabi tobiko

pomegranate & grapefruit salad, fried capers, wasabi aioli, ponzu

white tuna, spicy olive oil, lime zest, thai chilli

mirin-soya sauce, citrus zest, fried French shallots

Lobster curry mayo, 4 caviars, ponzu

torched, wasabi aioli, tobiko, spicy ponzu

Heirloom tomatoes, Black olive caviar, Feta

crispy iceberg, blue cheese sauce & crumble, roasted porkbelly croutons, chives & pepper

Hearts of Romaine, house made sauce, anchovies, pork belly bacon, croutons

fresh boiled lobster, pickled wakame, rice noodles, marinated cucumber, Daikon, Spicy Mirin Soya Ginger dressing, Lobster curry mayo

butter braised, cauliflower puree, fresh peas, asparagus tips, fresh pea shoots

thick cut fresh Sea bass filet with a Miso glaze. Ginger Bok Choy slaw

Pan roasted Center cut Salmon, warm Lentils & mushroom salad, fried Fennel

Roasted "confit" U8 shrimp, Thai Chilli oil, Meyer lemons zest, micro Thai basil

with Garlic aioli

with pork belly bacon, sea salt, truffle oil

fresh cut chives

sautéed with EVOO

butter braised or grilled

house made daily with Jack & Beer

truffle butter, chives

Alberta "Prime" dry aged 35 days / Bone-in Rib Sliced steak / roasted bone marrow / steak-cut fries/ Black spring truffle Béarnaise sauce

USDA Prime, dry aged 65 days sliced served in cast iron pan

USDA Prime, dry aged 65 days

USDA Prime, dry aged 65 days sliced / foie gras-truffle reduction / pearled onions

Hollandaise, Pont neuf potato, chives, Fleur de Sel

sliced / cauliflower puree / charred onions / foie gras-truffle sauce

Ontario "Prime" RWA, dry aged 75 days

USAD Prime, dry aged 65 days

Ontario "Prime" RWA, dry aged 75 days

Quebec farmed Roma tomatoes, smoked olive oil, black olives caviar, sea salt

Slow roasted elephant garlic, torched truffle butter, crusty bread

(black pepper & pecorino) butter sautéed Spaghetti Alla Chitarra

wrapped in smoked pork belly, beurre maître d'hotel, pont neuf

sliced 6oz. Strip-loin steak; Ontario "PRIME" RWA aged 75 days, with Cambozola cheese, butter sautéed pasta & garlic comfit

House made gnocchi with an Oxtail ragu with wild mushrooms, white truffle oil

U10 shrimp, smoked pork belly, French shallots, farm fresh egg, parmesan, lots of cheese

Blend of Wagyu beef and dry aged beef, tenderloin, rib and Sirloin. Classic condiments, served with fries

crème fraîche, chives & truffle oil

Served with braised pearl onions / roasted veal bones reduction infused with foie gras & truffles / garlic roasted mash taters

Hand chopped fresh tenderloin with aged rib and sirloin steak cuts. / fries / service a la table

Filet mignon (6oz.) with Roasted bone marrow / foie gras-truffle sauce / braised wild mushrooms

Sliced Rib or Sirloin steak (dry aged 60 days) / pan seared on cast iron pan/ Béarnaise truffle sauce

(USDA PRIME) slow braised ribs / roasted veal reduction with truffle & foie gras / smashed peas with pork belly/ choice of potatoes

Grilled, garlic sautéed baby kale, roasted smashed potatoes

raw pan seared with sesame, served with steamed bok choy & a ginger sauce

creamless "carbonara" / lobster knuckles / pork belly bacon / white wine / french shallots / farm egg / thai chili

½ lb. Blend of Australian KOBE, USDA PRIME DRY AGED beef & short ribs. boursin cheese, wild mushrooms, roasted tomatoes, smoked pork belly, fried egg. served with spicy lobster curry mayo & fries

with foie gras & truffle

with pork belly & Truffle

All You Can Eat

Alberta Prime Beef "baseball cut-center cut"; Thickness (raw): 2 ¾"-3 ¼"

Bone-in Rib; USDA, "Prime" Beef; Thickness (raw): 1 ¾"- 2 ¼"

Bone-in N.Y.cut; USDA, American "Prime" Colorado; Thickness (raw): 2 ¼"- 2 ¾"

Bone–in Rib; USDA, "Prime" Beef; Thickness (raw): 2 ¼"- 2 ¾"

Alberta Prime Beef; Thickness (raw): 2 ¼"- 2 ¾"

pan roasted rack of lamb, roasted veal reduction with truffle & foie gras, served with a choice of chef´s greens or potatoes

ask your waiters for selections and quantities

½ Maritime Lobster, Little neck Clams, Atlantic mussels, fresh scallops, U6/8 Jumbo Shrimps, Jumbo Snow Crab legs & claws, Sea Urchin, Tuna Poke with wakame & toasted sesame. 3 mustard citrus sauce, Garlic aioli, port saffron cocktail sauce (min 2p)

main served with fries

pomegranate, fried capers, grapefruit, ponzu sauce

Black olive caviar, spring truffles

home made with parmigiano, ´wet day-old bread´, garlic, italian parsley, roasted tomato sauce, fresh basil chiffonade

grilled

steamed, served in an aromatic broth, roasted French shallots, enoki mushrooms, thai basil

foie gras & truffle reduction, fresh sage, pecorino, braised oxtail, enoki mushrooms

Malpeque, Raspberry Point, Blackberry Point, Pickle point, kusshi

served with a port-saffron cocktail sauce

The Q mustard citrus sauce

Mustard citrus sauce, Garlic aioli, port saffron cocktail sauce. Available in per lbs

ponzu sauce, wasabi aioli, micro thai basil

with four tobiko caviars, lobster curry mayo

pomegranate, fried capers, grapefruit, ponzu sauce

smashed avocado salad, paradise sauce

classic tartare with a blend of aged beef, fresh farm egg

Hand chopped, Spicy aromatic olive oil, Gerkin pickles, quail egg, French onions

smoked pork belly bacon, fresh baked garlic "day old" bread croutons, Portuguese anchovies, grated Parmesan

with toasted Pumpkin seeds, burnt French shallots, olive tapenade dressing

imported Italian cheese

Dodonis, Greek feta

½ Maritime Lobster, Little neck Clams, Atlantic mussels, fresh scallops, U6/8 Jumbo Shrimps, Jumbo Snow Crab legs claws, Sea Urchin, Tuna Poke with wakame toasted sesame. 3 mustard citrus sauce, Garlic aioli, port saffron cocktail sauce. (min 2p)

Colorado lamb; ¨PRIME¨, single cut /spicy feta relish, fresh mint chiffonade

jumbo lump Dungeness crab, 3 mustard citrus sauce

EVO, citrus, garlic, fresh oregano. Available in per lbs

steamed, served in an aromatic broth, roasted French shallots, enoki mushrooms, thai basil

Carpaccio style with beurre blanc sauce.

Pan roasted / ginger bok-choy slaw.

(Center cut/ sushi grade) raw pan seared.

Alberta, Can AAA. Thickness (raw): - 12 oz: (2¾"- 3¼")

45 days dry aged. Thickness (raw): - 16 oz: (2¾"- 3¼")

60+ days dry aged. Thickness (raw): - 20 oz: (1¾"- 2½")

60 days dry aged (2P). Thickness (raw): - 32 oz: (2¼"- 2¾")

60+ days dry aged. Thickness (raw): - 20 oz: (2¼"- 2¾")

60 days dry aged (2P). Thickness (raw): - 32 oz: (2¼"- 2¾")

45 days dry aged (2P). Thickness (raw): - 36 oz: (2" - 2¾")

Thickness (raw): - 6 oz: (1¾"– 2¼"); 8 oz: (1¾"– 2½")

Thickness (raw): - 8 oz: (2¼"- 2¾"); 10 oz (2½"- 2¾")

Thickness (raw): - 6 oz: (2¼"- 2¾"); 8 oz (2½"- 2¾")

Thickness (raw): - 8 oz: (2½"- 2¾")

Thickness (raw): - 10 oz: (2½"- 2¾")

Thickness (raw): - 8 oz: (2½"- 2¾"); 10 oz (2¾"- 3½")

Thickness (raw): - 8 oz: (2½"- 2¾")

Thickness (raw): - 8 oz: (2¼"- 2¾"); 10 oz (2½"- 2¾")

Thickness (raw): - 8 oz: (2½"- 2¾"); 10 oz (2¾"- 3½")

Thickness (raw): - 16 oz: (1½"- 1¾")

Thickness (raw): - 10 oz (2¾"- 3½")

Thickness (raw): - 8 oz (2½"- 2¾"); 12 oz (2¾"- 3½")

Thickness (raw): - 10 oz (2¼"- 2¾"); 12 oz (2½"- 2¾")

fleur de sel

chives truffle

Duck fat

truffle, chives

a parma brulee

4 cheese brulee

sauteed with fresh garlic

feta crumble, EVO

grilled or sauteed

Malpèque, Raspberry Point, Blackberry Point, Pickle point, kusshi

servies avec sauce cocktail porto et safran

Sauce citronnée aux 3 moutardes

Sauce citronnée aux 3 moutardes, aïoli à l'ail, sauce cocktail porto et safran. Disponible en per lbs

sauce Ponzu, aïoli au wasabi, basilic Thaï micro

4 caviars tobiko, mayo homard cari

grenade, câpres frites, pamplemousse, sauce ponzu

Chutney d'avocats, sauce paradis

tartare classique, mélange de bœuf vieilli, œuf de ferme frais

coupé à la main, huile d'olive aromatisée épicée, cornichons, œuf de caille, échalotes françaises

lardons fumés, croûtons à l'ail maison, anchois portugais, parmesan râpé

avec graines de citrouilles grillées, échalotes françaises noircies, vinaigrette à la tapenade d'olives

fromage italien importé

Dodonis, Feta grecque

½ Homard Frais des Maritimes, palourdes "little neck", moules de l'Atlantique, pétoncles frais, crevettes géantes U6-8, pattes et pinces de crabe des neiges "Jumbo", oursins de mer, Poke de Thon avec Sésame grillé wakame. Sauce aux trois moutardes citronnée, aïoli à l'ail, sauce cocktail porto et safran. (min 2p )

Agneau PRIME du Colorado, Coupe simple/relish de feta épicée, chiffonnade de menthe fraîche

Crabe "Dungeness", sauce citronnée aux 3 moutardes

huile d'olive, agrumes, ail, origan frais; disponible en per lbs

Vapeurs, servis dans un bouillon aux aromates, échalotes françaises rôties, champignons enoki, basilic Thaï

avec truffes noires printanières

Beurre blanc

poêlée /chiffonade de bok choy au gingembre

Coupe de centre, /qualité sushi poêlé à crû

Alberta, Can AAA. Épaisseur (Brut): - 12 oz: (2¾"- 3¼")

Vieilli à sec 45 jours. Épaisseur (Brut): - 16 oz: (2¾"- 3¼")

Vieilli à sec 60+ jours. Épaisseur (Brut): - 20 oz: (1¾"- 2½")

Vieilli à sec 60 jours (2P). Épaisseur (Brut): - 32 oz: (2¼"- 2¾")

Vieilli à sec 60+ jours. Épaisseur (Brut): - 20 oz: (2¼"- 2¾")