Mini beef Wellington with a red wine reduction

Mini milk fed veal meatballs served with sweet tomato and basil compote

Rack of lamb with a Chermoula spice rub

Mini beef burger Mac sauce, pickle, iceberg lettuce & cheddar

Roast beef slider with cheesy cheddar sauce

Beef filet bite with ginger sauce and scallions

Tuna Tartar with spicy sauce & crispy wonton

Salmon tartar with cucumber, avocado, tobiko & tempura crunch

Seared salmon with roe, ponzu & avocado

Seared cod marinated in honey & soy served with miso garlic sauce

Tuna crudo with sweet chilli soy glaze topped with whipped avocado and wasabi

Fried chicken slider with a house pickle aioli and iceberg lettuce on brioche bun

Fried chicken n waffles with maple bourbon sauce

Crispy chicken bite with a mustard seed & pickle dip

Duck confit with a dried fruit jam, honey and goat cheese on puff pastry

Smoked paprika braised pulled chicken on naan topped with house lime mint tzatziki sauce

Crispy tofu with a sweet chilli glaze, pineapple and green onion

Vegan Tempura Cauliflower wings in BBQ sauce

Japanese vegetarian dumplings served with ginger brown sauce & chopped fresh green onion

Homemade orecchiette with fresh tomato sauce and basil

Baby red and yellow beet salad with grilled halloumi on fresh homemade bread with a green pea hummus and za’atar

Burrata with mortadella, crushed pistachios, pomegranate and cucumber salsa with chili-lime and fresh basil

Shredded cumin coriander beef, pita chips salsa cruda, fried chickpea cucumber salad , yogurt tahini sauce

Gravlax salmon, meyer lemon cream cheese, caper berries, fried bagel bits (with poppy seeds) and pickled shallots

Halibut crudo with confit lemon , Jalapeño, radish and fresh mint

Tuna tartare with fried wontons and an edamame and pineapple salad

Pickled butternut squash carpaccio with Quebec goat cheese, toasted almond slices, blueberries & micro arugula

Beef carpaccio with avocado mousse, fried onion rings and mustard sauce

Braised beef cheekwith maple cinnamon celeriac purée

“Fritto misto” of shrimp, octopus and scallops with a kimchi dip

Crab cake with chipotle sauce, fried pickles and housemade slaw

Seared scallops with a za’atar crust, fresh fennel and Medjool dates

Individual eggplant parmigiana with buffalo mozzarella and fresh basil pesto

Confit duck with a pine nut & blueberry sauce, served with wild forraged mushrooms and braised balsamic red onions

Classic Panzanella with market heirloom tomatoes, fresh basil, torn mozzarella di bufala. Olive oil and lemon dressing

Romaine hearts with fingerling potatoes, radicchio, sliced radish, mi cuit quail egg & toasted sesame seeds. Mustard seed dressing

Baby arugula topped with walnuts, parmigiano shavings. Lemon dressing

Fennel with pepado cheese, green grapes, roasted beets, baked honey pinenuts and mint leaves . Honey dressing

Kale, sliced orange, feta, cucumber slices, pomegranate and toasted spicy chickpea. Saffron yogurt dressing

Roasted root ribboned vegetable salad, mixed greens, maple-candied walnuts, fresh pomegranate seeds. Honey aged balsamic dressing

Fattoush Salad with romaine lettuce, roma tomatoes, cherry tomatoes, cucumber, mint, parlsey, radishes, red peppers topped with homemade Pita chips. Lime oil and sumac dressing