코빈호른 미트 하우스 피카링

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.

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.

With signature cocktail sauce and guacamole.

Cocktail sauce, mignonette, lemon, and hot sauce.

Cocktail sauce, mignonette, lemon, and hot sauce.

Jumbo crab meat with a classic remoulade sauce.

With crab meat aioli and caramelized soy sauce.

With melted gruyere cheese, asiago, and parmesan cheese.

Romaine hearts, shaved parmesan, croutons, crispy pancetta and anchovies with classic Caesar dressing.

Heirloom and cherry tomatoes, fresh mozzarella, mixed greens, pesto, basil oil, parmesan crisp and balsamic glaze.

Oyster and forest mushrooms, saffron-infused arborio rice, pinot grigio and parmigiano reggiano.

Pan-roasted chicken supreme with an aged parmesan velouté infused with arugula, potato gnocchi and aged parmesan salad, finished with crisp parmesan shards and microgreens.

Pea purée, baby carrots, Fondant potatoes and dill beurre blanc. A premium king salmon celebrated for its vibrant colour and buttery texture. (GF) Available upon request.

Grilled broccolini, wild mushrooms and blistered heirloom tomatoes with grapefruit-citrus vinaigrette, garnished with fresh microgreens. (GF) Available upon request.

Wagyu beef burger with caramelized shallots in a rich port wine reduction. Served on a sesame brioche bun, with lettuce and Gruyère cheese. Paired with golden fries tossed in truffle oil and parmesan.

Braised lamb shank glazed with a reserve red wine reduction, Served over truffle-whipped Yukon gold potatoes with braised beans, blistered heirloom cherry tomatoes and edamame. Finished with roasted garlic confit and rosemary-infused lamb jus.

Braised veal shank lacquered with a reserve red wine reduction and served over truffle-whipped Yukon gold potatoes with roasted baby rainbow carrots and blistered heirloom tomatoes. Finished with rosemary-infused veal jus and bright lemon gremolata.

Combines flavourful striploin and juicy tenderloin, suggested to share.

Served medium-rare with au jus.

Served with your choice of one accompaniment.

Béarnaise | Chimichurri | Red Wine Demi

Brown butter caramel, vanilla bean ice cream, cinnamon sugar and toffee crisp.

Flambéed bananas, dark rum caramel, vanilla bean ice cream and walnut praline.

Served with berry compote.