Beginning on Thursday, January 6 and continuing through every Thursday, Friday and Saturday evening in January, the featured McGregor a la carte menu will be simple and classic steakhouse, perfectly prepared and presented, with only the finest ingredients.

Utilizing Chef Nicolas’ experience, the steaks will be king – properly aged, and simply seasoned to bring out flavour. These nights will be very popular with limited seating.

MENU

To Start
Caesar Salad – Baby Romaine Leaves, Garlic & Anchovy Dressing, Brioche Croutons
French Onion Soup – Gruyere Cheese, French Baguette
Oysters Rockefeller – Five Pacific Oysters Baked with Wilted Spinach, Hollandaise Sauce and Romano Cheese
Steakhouse Wedge Salad – Iceberg Lettuce, Buttermilk Blue Cheese Dressing, Tomato, Onion and Boiled Egg
Crab Cakes – Rock Crab & Smoked Sablefish Cakes, Tomato Red Pepper Coulis, Frisee & Radish Salad
Prawn Cocktail Poached Jumbo Prawns, Cocktail Sauce

From the Grill
63 Acres Ranch NY Striploin AAA 12oz
Benchmark Ribeye Steak Prime 16oz
McLeod’s Leap Angus Tenderloin AAA 6oz
PEI Blue Dot Potato Finished Prime Tomahawk 55oz 
Sterling Silver AAA Angus Tenderloin 8oz  
Creek Stone Ranch USDA PRIME 22oz Porterhouse

Other Offerings
Peri Peri Roasted Cornish Hen – Half Hen, Marinated for 48 Hours, Slow-Cooked & Roasted
Wild Mushroom Carbonara – Wild & Cultivated Mushrooms, Slow-Cooked Onions, Parmigiano, Chives, Egg Yolk Emulsion
Pan-Roasted Steelhead Trout – Chive Mashed Potatoes, Winter Vegetables, Caponata

Sides
4oz Butter-Poached Lobster Tail

Roasted Wild & Cultivated Mushrooms

Asparagus with Lemon & Almonds

Creamed Corn

Cauliflower Gratin

Reservations from 5:00pm | A La Carte Steakhouse Menu | Dress Code: Smart Casual