La Queue de Cheval Steakhouse & Raw Bar
คะแนน
รีวิว
รูปภาพ
เมนู
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")
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")
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
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