Appetizers

Corn Crepe, smoked chicken, pico de gallo, bib lettuce and cheese with lime crème fraîche 12
Bison Short Rib, braised with Kozlik's mustard and molasses, over home-made sauerkraut 14
Grilled Calamari, tomato and fennel ratatouille 11
Charred Tiger Prawn, ten pepper sauce 12
Seared Foie Gras, on brioche with blueberry balsamic and ripened fig 16

Soups and Salads

Soup, chef’s own daily warming pot 6
Lobster Bisque, poached tomato and lobster rillette 12
Simple Salad, big bowl of leafy goodness and market fresh vegetables with house vinaigrette of beetroot and vermouth 6
Warm Spinach Salad, sautéed wild mushrooms, pancetta and goat cheese with balsamic and truffle vinaigrette 11
Caesar Salad, romaine hearts, gruyere custard, crisp pancetta and roasted garlic dressing 8
Bloom Legume, tomatoes, olives, French beans, avocados and chickpeas with a roasted tomato vinaigrette 10

Bowls

Long Noodle, lobster, halibut and shrimp with tarragon cream 19
Pumpkin Ravioli, brown butter and fresh sage 16
Wild Mushroom Risotto, shitake, crimini and oyster mushrooms with chorizo sausage in veal broth 18

Mains

Duck Breast, fig spätzle, seared kale and blueberry jus 30
Chicken Supreme, crackling skin breast with fingerling potatoes, zucchini, carrots and pan jus 18
Lamb Burger, on cranberry toast with tomato and plum chutney 18
Black Cod, pancetta butter, French beans, Yukon stacked potato and chestnut cream 28

Steaks

Beef Tenderloin, AAA Canadian beef on egg dipped brioche with lobster claw, wilted spinach and béarnaise 32
Steak Frites, Ontario corn fed dry aged beef with hand cut fries 19
Striploin, Ontario corn fed, dry aged beef with truffle mash, asparagus and mushrooms 24
Flank Steak, espresso marinated with Kahlúa glaze, over honey and rosemary potatoes with rapini 19
Any Steak Can Surf, ½ butter poached lobster tail or two jumbo tiger prawns 11

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