Our taste buds change with the seasons and so does our menu!

SPRING 

FEATURES

TRAVELLER'S CAPRESE  |  12

SALAD

ITALY

MARINATED BOCCONCINI, CHERRY TOMATOES, RED LEAF LETTUCE AND RADICCHIO TOPPED WITH BALSAMIC REDUCTION, BASIL OIL AND PARMESAN CRISPS.  

 

GRILLED OCTOPUS   |  15

SPAIN

FIRE GRILLED OCTOPUS SERVED WITH SWEET PURPLE POTATOES, SUNCHOKES, ARTICHOKES, GREEN PEAS AND A HOUSE-MADE ROASTED RED PEPPER SAUCE.

LINGUINI AL LIMONE   |  12

ITALY

LINGUINI WITH GREEN AND WHITE ASPARAGUS AND PECORINO CHEESE, TOSSED IN A MEYER LEMON CREAM SAUCE.

PANCIT NOODLE   |  13

BOWL

PHILIPPINES

FLAT RICE NOODLES, STIR FRIED IN A SWEET TAMARIND PEANUT SAUCE WITH ASIAN BROCCOLI, BEAN SPROUTS AND SNOW PEAS - TOPPED WITH CRISPY FRIED GARLIC.

+ CHICKEN OR SHRIMP | 6

ROASTED RACK   |  21

OF LAMB

CANADA

TENDER RACK OF LAMB SERVED WITH POMEGRANATE JUS, RAINBOW HEIRLOOM CARROTS, SUNCHOKES PURÉE, CIPOLLINI ONIONS AND A MEYER LEMON REDUCTION.

STRAWBERRY RHUBARB   |  9

STREUSEL

CANADA

A DECONSTRUCTED VERSION OF A CANADIAN FAVOURITE WITH STRAWBERRY RHUBARB BAVARIAN CREAM, STREUSEL, POACHED RHUBARB AND BAKED MERINGUE.