June 26 Dinner Menu
FOR SHARING
- 6 or 12 Oysters MP
- Served raw, with Jason's hot sauce and mignonette
- Charcuterie & Cheese 39 / Charcuterie Board 24 (meats only)
- House made and locally sourced, served with a selection of condiments, preserves, pecan spice bread & chrisps
- Cultured butter & Newfoundland sea salt
APPETIZERS
- Beef Tartare 22
- Atlantic beef, shallots, cured egg yolk, tamari, cornichons, sweet cider mustard & lavash
- Citrus crusted Scallops 20
- Olive tapenade, Serrano ham, apple & lemon slaw
- Burrata & Strawberries Salad 18 (v)
- Ciro's burrata, marinated strawberries, greens, balsamic & olive oil
- Gnocchi Parisienne 19
- Fontina cream sauce, green onion oil & toasted almonds
- Pomme D'Or roasted Carrots 18 (vg)
- Tahini, hummus, fried chickpeas, parsley cashew crumb
MAIN DISHES
- Pan roasted "Sustainable" Atlantic Salmon 38
- Hodge podge, parsley pesto
- Confit Duck "Aglio Olio" 36
- Confit duck leg, spaghetti, peas, roasted garlic, Ciro's Asiago, olive oil & chilies
- Brant Lake Wagyu Hanger Steak 48
- Crisp new potato, sautéed Maitake mushrooms, burnt carrot sauce & Béarnaise
- Moroccan Vegetable Bastilla 28 (vg)
- Chickpeas, onion, saffron, local greens, served with tfaya & harissa
- Chef's Tasting Menu 80
- A four-course tasting menu
SWEETS
- Zeppole 16
- Italian pastries, mocha caramel sauce, candied nuts & vanilla ice cream
- Pistachio Carrot Cake 15
- Icing and apricot ginger sauce
- Milk Chocolate Mousse Dome 16
- Mascarpone, miroir noir glaze on graham cracker base
- Raspberry Pavlovas 15
- Lemon curd, raspberry compote, fresh berries & mint
- Cheese Tasting 22
- A selection of local & international artisan cheeses