Dinner
From 5pm daily
Meet Jefferson Alvarez. Originally a self-taught chef from Venezuela, he left at 16 to attend Le Cordon Bleu Ottawa Culinary Institute and then spent over ten years travelling and working in the esteemed kitchens of famed chefs like David Lee, Mark Thuet and Anthony Walsh to name a few.
Their expertise and his time at Toronto hot spots including Centro and Canoe fuelled a passion that led him to spend vacation time in top New York and Philadelphia restaurants like Aquavit and Morimoto.
But it was many trips to Spain that really piqued his culinary interest, specifically time at three-star Michelin rated restaurants like Arzak and Akelare where he honed his passion for internationally influenced meats and seafood.
From hand-foraged juniper berries to a hands-on approach to locally sustainable foods, Chef Alvarez can’t wait to share his travels with you.
Starters
Modern Prawn Cocktail | 17
Red Argentinian Prawns, cocktail foam, avocado puree, heart of palm
Ice Wine Cured Foie Gras | 17
house cured foie gras, wild berry mustard, Amarina cherry
the "Perfect" Egg | 15
organic free range egg, wild mushrooms
Ostrich Carpaccio | 15
shaved truffle, horseradish foam, crispy shallots, frisee
Heirloom Tomato & Burrata | 15
heirloom tomato, burrata, black olive salt
Grilled Octopus | 13
Basques sauce, crispy shallots, black olive oil
Organic Green Salad | 14
romaine, endive, lola rosa, frisee, dried cranberries & candied pecans
Signature Ceviche | 17
created daily with fresh, unique ingredients
Mussels | 16
white wine, chorizo, confit garlic, grilled baguette
Sea Scallops | 16
burnt lemon mascarpone with squid ink, cauliflower cous cous, cauliflower crumble
1/2 dozen oysters | market price
iced oysters, lemon, mignonette
Mains
all main courses served with local farmer's market seasonal vegetables that change daily
Smoked Local Sturgeon | 35
seasonal vegetables, tomato relish
Coffee Crusted Ostrich | 38
blue corn cakes, juniper berry jus
Chefs Daily Creation | market price
seasonal market fresh preparation, please ask your server for todays selection
Wild Mushroom Risotto | 28
wild mushrooms, arborio rice, parmesan
Braised Bison Short Ribs | 30
braised daikon, micro veg
Free Range Chicken | 28
seasonal vegetables, wild mushrooms, millet cake, fresh morel jus
Roasted Halibut | 35
fresh spring vegetables, ajo blanco
Natural Rib Eye | 40
fingerling potato, chimichurri rojo
Sides
- Leeks and Fingerling Potatoes
- Mixed Glazed Root Vegetables
- Sauteed Asparagus
- Truffled Fries
- Add foie gras to any dish
- Add freshly shaved truffle to complement any dish
Maki Sushi | 12
- Ahi tuna and Sockeye Salmon roll
- Dynamite Roll
Sake Flight (1oz. each) | 11
- Mizu Aoki Honjyozo (Nagai)
- Kagatobi Gokkan Junmai (Fukumatsuya)
- Mizubasho Junmai Gingo (Nagai)