스카이론・타워・리볼빙・다이닝・룸

Slow cooked glazed Spanish onions infused in a sherry laced consommé topped with crusty bread and freshly grated gruyère cheese.

A luxurious tomato bouillabaisse with Atlantic lobster, crab, and clams in stewed vegetables.

Wild Pacific cold smoked Canadian salmon layered between marble rye finished with capers and horseradish ragout.

Our succulent wild tiger shrimp along side Skylon’s homemade tangy cocktail sauce.

Large European snails baked in a rich fragrant garlic butter infused with a melody of herbs.

Tender handmade meatballs. Perfect blend of beef striploin, tenderloin and spices. Topped with fresh house made tomato sauce.

Muscovy duck breast, smoked and cured to perfection in house topped with a sweet and savoury honey mustard sauce.

Shrimp and scallops broiled in a tomato coulis sauce topped with a rich herb butter.

Tender calamari strips lightly coated in seasoned panko bread crumbs, served with a tangy cocktail sauce and dillweed aioli.

Crisp romaine leaves, seasoned croutons, and smoky bacon lightly tossed in our house Caesar dressing topped with parmesan cheese.

A mix of radicchio, chicory and spinach leaves, tossed with walnuts and feta cheese, finished with a fresh raspberry balsamic dressing.

Warm stuffed mushrooms with a hearty blend of pork sausage, peppers and garlic, topped with perfectly melted cheese.

Linguine pasta topped with a robust cream sauce of roasted red peppers, paired with a melody of tiger shrimp, scallops, mussels and calamari sauteed to order with fresh vegetables.

Perfectly seasoned salmon filet topped with soya beurre blanc sauce along side a bed of hearty seven grain rice.

A light and flaky white sea bass loin glazed with a perfectly balanced citrus soy glaze.

9 oz broiled lobster tail with infused garlic drawn butter and lemon. Available as a single or double order.

A luxurious 12 oz portion of prime rib slow roasted and rubbed with coarse sea salt. Cooked perfectly to your liking and paired with a creamy horseradish sauce.

A tender 12 oz striploin marbled and aged to perfection, served with a rich and flavourful red wine sauce.

8 oz of deliciously aged beef tenderloin encompassed in a rich but classic red wine and béarnaise sauce.

11 oz of the most irresistible seared pork, cooked to perfection topped with a sweet apple maple chutney.

A ½ rack of white stripe Australian lamb anointed with dijon mustard, encased in a breading mixed with fine herbs and spices.

Oven roasted fresh air chilled chicken breast topped with fresh salsa fresca, and crumbled feta cheese served along side a bed of hearty seven grain rice.

Seasoned zucchini spirals combined with a blend of tofu, bell peppers, cherry tomatoes, spinach and shiitake mushrooms.

Rich but light battered eggplant garnished with mixed market fresh vegetables and mozzarella cheese, finished with a plum tomato sauce.

Slow cooked glazed Spanish onions infused in a sherry laced consommé topped with crusty bread and freshly grated gruyere cheese.

Succulent ocean clams, tender Yukon golden potatoes, and smoky bacon immersed in a rich creamy broth.

Wild Pacific cold smoked Canadian salmon layered between marble rye finished with capers and horseradish ragout.

Our succulent wild tiger shrimp alongside Skylon’s homemade tangy cocktail sauce.

Large European snails baked in a rich fragrant garlic butter infused with a melody of herbs.

Shrimp and scallops broiled in a tomato coulis sauce topped with a rich herb butter.

Tender calamari strips lightly coated in seasoned panko bread crumbs, served with a tangy cocktail sauce and dillweed aioli.

Crisp romaine leaves, seasoned croutons, and smoky bacon lightly tossed in our house Caesar dressing topped with parmesan cheese.

A mix of radicchio, chicory and spinach leaves, tossed with walnuts and feta cheese, finished with a fresh raspberry balsamic dressing.

A special creation crafted daily using the freshest seasonal ingredients.

Oven roasted chicken breast topped with fresh salsa fresca, and crumbled feta cheese served alongside a bed of hearty seven grain rice.

A mix of radicchio, chicory and spinach leaves dressed with feta cheese, and a light dressing, topped with seared marinated salmon.

Grilled chicken breast on a bed of crisp romaine leaves, seasoned croutons, and smoky bacon lightly tossed in Caesar dressing topped with parmesan cheese.

Perfectly seasoned salmon filet topped with a soya beurre blanc sauce along side a bed of hearty seven grain rice.

A symphony of broiled fresh salmon, tiger shrimp and scallops tossed and seasoned served on a bed of steamed rice.

Tri-coloured tortellini filled with a blend of ricotta, parmesan and romano cheeses. Tossed in a house made white cream sauce.

House ground tenderloin formed into the perfect burger topped with a fresh remoulade and tomato relish paired with a toasted brioche bun.

5 oz of deliciously aged beef tenderloin encompassed in a rich but classic red wine and béarnaise sauce.

A tender 8 oz striploin marbled and aged to perfection, served with a rich and flavourful red wine sauce.

Seasoned zucchini spirals combined with a blend of tofu, bell peppers, cherry tomatoes, spinach and shitake mushrooms.

Rich but light battered eggplant garnished with mixed market fresh vegetables and mozzarella cheese, finished with a plum tomato sauce.

Center-cut boneless pork loin seared to perfection, topped with a sweet apple maple chutney

Served with Linguine (subject to availability)

Mousseline Sauce

Bearnaise Sauce

Chicken Breast Stuffed with Ham and Swiss Cheese, Roasted Red Pepper Cream Sauce

Slow cooked glazed Spanish onions infused in a sherry laced consommé topped with crusty bread and freshly grated gruyere cheese.

Succulent ocean clams, tender Yukon golden potatoes, and smoky bacon immersed in a rich creamy broth.

Wild Pacific cold smoked Canadian salmon layered between marble rye finished with capers and horseradish ragout.

Our succulent wild tiger shrimp alongside Skylon’s homemade tangy cocktail sauce.

Large European snails baked in a rich fragrant garlic butter infused with a melody of herbs.

Shrimp and scallops broiled in a tomato coulis sauce topped with a rich herb butter.

Tender calamari strips lightly coated in seasoned panko bread crumbs, served with a tangy cocktail sauce and dillweed aioli.

Crisp romaine leaves, seasoned croutons, and smoky bacon lightly tossed in our house Caesar dressing topped with parmesan cheese.

A mix of radicchio, chicory and spinach leaves, tossed with walnuts and feta cheese, finished with a fresh raspberry balsamic dressing.

A special creation crafted daily using the freshest seasonal ingredients.

Oven roasted chicken breast topped with fresh salsa fresca, and crumbled feta cheese served alongside a bed of hearty seven grain rice.

A mix of radicchio, chicory and spinach leaves dressed with feta cheese, and a light dressing, topped with seared marinated salmon.

Grilled chicken breast on a bed of crisp romaine leaves, seasoned croutons, and smoky bacon lightly tossed in Caesar dressing topped with parmesan cheese.

Perfectly seasoned salmon filet topped with a soya beurre blanc sauce along side a bed of hearty seven grain rice.

A symphony of broiled fresh salmon, tiger shrimp and scallops tossed and seasoned served on a bed of steamed rice.

Tri-coloured tortellini filled with a blend of ricotta, parmesan and romano cheeses. Tossed in a house made white cream sauce.

House ground tenderloin formed into the perfect burger topped with a fresh remoulade and tomato relish paired with a toasted brioche bun.

5 oz of deliciously aged beef tenderloin encompassed in a rich but classic red wine and béarnaise sauce.

A tender 8 oz striploin marbled and aged to perfection, served with a rich and flavourful red wine sauce.

Seasoned zucchini spirals combined with a blend of tofu, bell peppers, cherry tomatoes, spinach and shitake mushrooms.

Rich but light battered eggplant garnished with mixed market fresh vegetables and mozzarella cheese, finished with a plum tomato sauce.

Center-cut boneless pork loin seared to perfection, topped with a sweet apple maple chutney

Slow cooked glazed Spanish onions infused in a sherry laced consommé topped with crusty bread and freshly grated gruyère cheese.

A luxurious tomato bouillabaisse with Atlantic lobster, crab, and clams in stewed vegetables.

Wild Pacific cold smoked Canadian salmon layered between marble rye finished with capers and horseradish ragout.

Our succulent wild tiger shrimp along side Skylon’s homemade tangy cocktail sauce.

Large European snails baked in a rich fragrant garlic butter infused with a melody of herbs.

Tender handmade meatballs. Perfect blend of beef striploin, tenderloin and spices. Topped with fresh house made tomato sauce.

Muscovy duck breast, smoked and cured to perfection in house topped with a sweet and savoury honey mustard sauce.

Shrimp and scallops broiled in a tomato coulis sauce topped with a rich herb butter.

Tender calamari strips lightly coated in seasoned panko bread crumbs, served with a tangy cocktail sauce and dillweed aioli.

Crisp romaine leaves, seasoned croutons, and smoky bacon lightly tossed in our house Caesar dressing topped with parmesan cheese.

A mix of radicchio, chicory and spinach leaves, tossed with walnuts and feta cheese, finished with a fresh raspberry balsamic dressing.

Warm stuffed mushrooms with a hearty blend of pork sausage, peppers and garlic, topped with perfectly melted cheese.

Linguine pasta topped with a robust cream sauce of roasted red peppers, paired with a melody of tiger shrimp, scallops, mussels and calamari sauteed to order with fresh vegetables.

Perfectly seasoned salmon filet topped with soya beurre blanc sauce along side a bed of hearty seven grain rice.

A light and flaky white sea bass loin glazed with a perfectly balanced citrus soy glaze.

9 oz broiled lobster tail with infused garlic drawn butter and lemon. Available as a single or double order.

A luxurious 12 oz portion of prime rib slow roasted and rubbed with coarse sea salt. Cooked perfectly to your liking and paired with a creamy horseradish sauce.

A tender 12 oz striploin marbled and aged to perfection, served with a rich and flavourful red wine sauce.

8 oz of deliciously aged beef tenderloin encompassed in a rich but classic red wine and béarnaise sauce.

11 oz of the most irresistible seared pork, cooked to perfection topped with a sweet apple maple chutney.

A ½ rack of white stripe Australian lamb anointed with dijon mustard, encased in a breading mixed with fine herbs and spices.

Oven roasted fresh air chilled chicken breast topped with fresh salsa fresca, and crumbled feta cheese served along side a bed of hearty seven grain rice.

Seasoned zucchini spirals combined with a blend of tofu, bell peppers, cherry tomatoes, spinach and shiitake mushrooms.

Rich but light battered eggplant garnished with mixed market fresh vegetables and mozzarella cheese, finished with a plum tomato sauce.

Served with Linguine (subject to availability)

Mousseline Sauce

Bearnaise Sauce

Chicken Breast Stuffed with Ham and Swiss Cheese, Roasted Red Pepper Cream Sauce

Slow cooked glazed Spanish onions infused in a sherry laced consommé topped with crusty bread and freshly grated gruyère cheese.

Succulent ocean clams, tender Yukon golden potatoes, smokey bacon, immersed in a rich creamy broth.

Wild Pacific cold smoked Canadian salmon layered between marble rye finished with capers and horseradish ragout.

Our succulent wild tiger shrimp along side Skylon’s homemade tangy cocktail sauce.

Large European snails baked in a rich fragrant garlic butter infused with a melody of herbs.

Tender handmade meatballs. Perfect blend of beef striploin, tenderloin and spices. Topped with fresh house made tomato sauce.

Muscovy duck breast, smoked and cured to perfection in house topped with a sweet and savoury honey mustard sauce.

Shrimp and scallops broiled in a tomato coulis sauce topped with a rich herb butter.

Tender calamari strips lightly coated in seasoned panko bread crumbs, served with a tangy cocktail sauce and dillweed aioli.

Crisp romaine leaves, seasoned croutons, and smoky bacon lightly tossed in our house Caesar dressing topped with parmesan cheese.

A mix of radicchio, chicory and spinach leaves, tossed with walnuts and feta cheese, finished with a fresh raspberry balsamic dressing.

Warm stuffed mushrooms with a hearty blend of pork sausage, peppers and garlic, topped with perfectly melted cheese.

Linguine pasta topped with a robust cream sauce of roasted red peppers, paired with a melody of tiger shrimp, scallops, mussels and calamari sauteed to order with fresh vegetables.

Perfectly seasoned salmon filet topped with soya beurre blanc sauce along side a bed of hearty seven grain rice.

A light and flaky white sea bass loin glazed with a perfectly balanced citrus soy glaze.

9 oz broiled lobster tail with infused garlic drawn butter and lemon. Available as a single or double order.

A luxurious 12 oz portion of prime rib slow roasted and rubbed with coarse sea salt. Cooked perfectly to your liking and paired with a creamy horseradish sauce.

A tender 12 oz striploin marbled and aged to perfection, served with a rich and flavourful red wine sauce.

8 oz of deliciously aged beef tenderloin encompassed in a rich but classic red wine and béarnaise sauce.

11 oz of the most irresistible seared pork, cooked to perfection topped with a sweet apple maple chutney.

A ½ rack of white stripe Australian lamb anointed with dijon mustard, encased in a breading mixed with fine herbs and spices.

Oven roasted fresh air chilled chicken breast topped with fresh salsa fresca, and crumbled feta cheese served along side a bed of hearty seven grain rice.

Seasoned zucchini spirals combined with a blend of tofu, bell peppers, cherry tomatoes, spinach and shiitake mushrooms.

Rich but light battered eggplant garnished with mixed market fresh vegetables and mozzarella cheese, finished with a plum tomato sauce.

Slow cooked glazed Spanish onions infused in a sherry laced consommé topped with crusty bread and freshly grated gruyere cheese.

Succulent ocean clams, tender Yukon golden potatoes, and smoky bacon immersed in a rich creamy broth.

Wild Pacific cold smoked Canadian salmon layered between marble rye finished with capers and horseradish ragout.

Our succulent wild tiger shrimp alongside Skylon’s homemade tangy cocktail sauce.

Large European snails baked in a rich fragrant garlic butter infused with a melody of herbs.

Shrimp and scallops broiled in a tomato coulis sauce topped with a rich herb butter.

Tender calamari strips lightly coated in seasoned panko bread crumbs, served with a tangy cocktail sauce and dillweed aioli.

Crisp romaine leaves, seasoned croutons, and smoky bacon lightly tossed in our house Caesar dressing topped with parmesan cheese.

A mix of radicchio, chicory and spinach leaves, tossed with walnuts and feta cheese, finished with a fresh raspberry balsamic dressing.

A special creation crafted daily using the freshest seasonal ingredients.

Oven roasted chicken breast topped with fresh salsa fresca, and crumbled feta cheese served alongside a bed of hearty seven grain rice.

A mix of radicchio, chicory and spinach leaves dressed with feta cheese, and a light dressing, topped with seared marinated salmon.

Grilled chicken breast on a bed of crisp romaine leaves, seasoned croutons, and smoky bacon lightly tossed in Caesar dressing topped with parmesan cheese.

Perfectly seasoned salmon filet topped with a soya beurre blanc sauce along side a bed of hearty seven grain rice.

A symphony of broiled fresh salmon, tiger shrimp and scallops tossed and seasoned served on a bed of steamed rice.

Tri-coloured tortellini filled with a blend of ricotta, parmesan and romano cheeses. Tossed in a house made white cream sauce.

House ground tenderloin formed into the perfect burger topped with a fresh remoulade and tomato relish paired with a toasted brioche bun.

5 oz of deliciously aged beef tenderloin encompassed in a rich but classic red wine and béarnaise sauce.

A tender 8 oz striploin marbled and aged to perfection, served with a rich and flavourful red wine sauce.

Seasoned zucchini spirals combined with a blend of tofu, bell peppers, cherry tomatoes, spinach and shitake mushrooms.

Rich but light battered eggplant garnished with mixed market fresh vegetables and mozzarella cheese, finished with a plum tomato sauce.

Center-cut boneless pork loin seared to perfection, topped with a sweet apple maple chutney

Prime rib slow roasted cooked perfectly to your liking and paired with a creamy horseradish sauce

Pan-seared pork loin finished with a rich shiitake mushroom cream sauce

Perfectly seasoned salmon filet topped with a hand-crafted hollandaise sauce

Deliciously aged beef tenderloin tips grilled with a classic red wine béarnaise sauce

Roasted chicken stuffed with black forest ham and swiss cheese topped with a roasted red pepper cream sauce