CRUDOS
Salmon tartare
Avocado puree. Spicy mango salsa. Jalapeno poppers
18/28
Beef tartare
Rossini. Mushroom. Sundried tomato. Parmesan. Mustard. Foie gras.
19/29
Tuna tataki
Tempura crust. Spiced Mayo. Fried wonton. Salad.
19
Bison carpaccio
Sesame crust. Wasabi pea. Asian-style mayo. Arugula.
17
Fresh oysters
Home made sauces *Wednesday 1$ 5pm to 7pm
6/18 | 12/30
APPETIZERS
Mille-feuilles de foie Gras
Foie gras mousse. Pear. Nut. Balsamic caramel.
19
Asparagus Risotto
Classic recipe. Asparagus coulis. Prosciutto. Parmesan
19
Panacotta
Two-ways beet salad. Goat cheese panacotta. Vinaigrette.
15
Ceviche
Halibut. Bay scallop. Shrimp. Lettuce. Pickled vegetable
18
Brussel Sprouts
Pan seared. Chorizo. Parmesan.
16
Bone Marrow
Popcorn sweetbread. Seasonal mushroom. Baguette. Onion jelly.
20
MAINS
Halibut
Banana leaf. Vegetable. Rice salad. Creamy curry and coconut sauce.
29
Lamb Chops
Lamb Chops |29 Grilled. Cellier’s famous potato. Ratatouille. Chimichurri.
30
Lobster risotto
Classic recipe. Italian cheese. Lobster meat.
35
Veal Chop
Milanese’s recipe. Basil and tomato compote. Home made fries.
35
Gnocchis
Seasonal mushroom. Madère flavoured creamy sauce. Parmesan. Add on Smoked duck +6
24
Beef Tenderloin
Creamy lobster crust. Cellier’s famous potato. Vegetable.
43
Thaï Grilled Tofu
Rice salad. Vegetable. Creamy coconut and curry sauce.
22
Vege Cake
Polenta cake. Roasted zucchinis. Goat cheese. Gaspacho. Spicy oil.
24