Pan – Seared Salmon

The Brookie

Panna Cotta

Truffle Gnocchi

Steak Frites

Heirloom Bruschetta

Beef Carpaccio

3 – Course Prix Fixe

Chicken stock, mushroom, cream, served with garlic toast

CREAM OF MUSHROOM SOUP

Cauliflower, honey chili sauce, bibimbap, and buffalo sauce

BUFFALO CAULIFLOWER

AAA Bone-in Ontario ribeye steak, parm fries, grilled seasonal vegetables. By reservation only. 24 hour notice required.

TOMAHAWK

Pan-seared salmon on grilled fennel and wild rice. Served with dill tarragon cream sauce.

PAN-SEARED SALMON

Dry cured duck leg, bean cassoulet, cherry tomato, raspberry sauce.

DUCK CONFIT

40 day aged 10 oz. center-cut NY striploin, carrots, pomme puree, seasonal vegetables.

NY STRIPLOIN

Argentinian pink shrimp, squid, mussels, bay scallops, spicy Asian chimichurri, prawn stock.

SEAFOOD RISOTTO

AAA pure chuck wagyu, Canadian cheddar pan seared, sesame B-Mac sauce, served with parm fries.

WAGYU BURGER

Australian lamb rack, potato puree, pistachio, tomato butter, za'atar.

LAMB RACK

Fresh pasta, house alfredo sauce made with parmigiana, grilled chicken, Asian chimichurri. Sub Argentinian shrimp +4

CHICKEN ALFREDO

Fresh pasta, shrimp, squid, mussels, bay scallops, rosé sauce.

SEAFOOD PASTA

Fresh pasta tossed with crispy pork belly, pancetta, pecorino, parmigiano, and miso.

MISO CARBONARA

TRUFFLE CREAM GNOCCHI

Fried green beans, chicken breast, poached egg, Thai chili vinaigrette.

THAI FRIED BEAN SALAD

Strawberry, cucumber, walnut, strawberry vinaigrette, goat cheese.

STRAWBERRY & WALNUT

Spicy mayo, avocado, edamame, tomato, wakame salad, wild rice.

SPICY SALMON BOWL

Pat salmon fillets dry thoroughly with paper towels (this helps achieve a crisp skin). Trim any ragged edges and, if the fillets are thick, score the skin lightly 2–3 shallow slashes to prevent curling. Season the flesh and skin sides evenly with the salt and pepper.

Prep salmon

Place a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat. Add the neutral oil and warm until it shimmers but not smoking, about 1–2 minutes. This ensures a hot surface for searing.

Heat pan

Carefully place the salmon pieces skin-side down in the pan away from you. Press each fillet gently with a spatula for 10 seconds to ensure full skin contact. Reduce heat to medium and cook undisturbed for 4–6 minutes, depending on fillet thickness, until the skin is deeply golden and crisp and you can see the cooked line moving up the side about two-thirds of the way.

Sear salmon, skin side down

Add 1 tablespoon of butter to the pan. Using a spatula, flip the fillets skin-side up and cook for an additional 1–2 minutes for medium-rare to medium (internal temperature 120–125°F / 49–52°C for medium-rare, 125–130°F / 52–54°C for medium), or longer if you prefer well done. Spoon the melted butter and pan juices over the top while cooking to baste.

Flip and finish

Remove the salmon to a warm plate and tent loosely with foil to rest. Reduce heat to low. Add the remaining 1 tablespoon butter to the hot pan along with the minced garlic. Sauté briefly for 20–30 seconds until fragrant but not browned. Off the heat, add the lemon juice and scrape any brown bits from the pan to incorporate flavor into the sauce.

Make sauce in pan

Return the pan briefly to low heat just to warm the sauce, then remove from heat. Stir in chopped parsley and lemon zest (if using). Spoon the butter‑lemon sauce over the rested salmon fillets and serve immediately.

Finish and serve

salmon fillets (skin-on)

fine salt

black pepper, freshly ground

neutral oil (canola, grapeseed, or vegetable)

unsalted butter

garlic, minced

fresh lemon juice

fresh parsley, chopped

lemon zest (optional)

Preheat the oven to 350°F (175°C). Line a 9x9-inch square baking pan with parchment paper leaving an overhang on two opposite sides for easy removal; lightly grease the parchment.

Preheat and prepare pan

In a medium bowl whisk melted butter, granulated sugar (0.75 cup), and light brown sugar (0.5 cup) until combined. Add the 2 whole eggs and 2 tsp vanilla, whisking until smooth and slightly glossy.

Make the brownie batter

In a separate bowl sift or whisk together 1.5 cups all-purpose flour, 0.5 cup unsweetened cocoa powder, 0.75 tsp salt, and 0.25 tsp baking powder until evenly mixed.

Combine dry for brownie

Fold the dry ingredients into the wet mixture gently until just combined—do not overmix. Fold in 1 cup semisweet chocolate chips. Scrape the batter into the prepared pan and smooth to an even layer about 1/2 inch thick.

Finish brownie batter

In a mixing bowl cream together 0.5 cup softened butter (cookie portion), 0.5 cup brown sugar (cookie portion), and 0.25 cup granulated sugar (cookie portion) until light and fluffy (2–3 minutes with electric mixer). Add 1 egg yolk and 1 tsp vanilla; mix until incorporated.

Make cookie dough (while brownie rests)

Whisk together 0.75 cup all-purpose flour (cookie portion), 0.5 tsp baking soda, and a pinch of the 0.75 tsp salt used earlier (about 1/8 tsp) in a small bowl. Gradually add the dry mix to the creamed butter-sugar, mixing just until combined. Fold in 0.5 cup mini chocolate chips.

Combine dry for cookie

Drop heaping tablespoon-sized dollops of cookie dough over the brownie batter, spacing them evenly. Use a small offset spatula or the back of a spoon to gently spread some dollops so cookie dough covers most of the surface but still exposes brownie in places—aim for a marbled top with cookie pockets.

Assemble the brookie

Bake in the preheated 350°F (175°C) oven for 25–30 minutes, or until the cookie topping is golden and a toothpick inserted into the center comes out with a few moist crumbs from the brownie (do not bake until fully dry). Rotate the pan halfway through baking for even browning.

Bake

Remove from the oven and immediately sprinkle coarse sea salt (0.25 tsp) over the top. Let the brookie cool in the pan on a wire rack for at least 45 minutes to set—browns are fudgier if cooled longer. Use the parchment overhang to lift the brookie from the pan and transfer to a cutting board.

Rest

Cut into 9 large or 12 medium squares. Dust with 1 tablespoon powdered sugar if desired. Serve warm with a scoop of vanilla ice cream (one scoop per serving) for a classic brookie experience.

Serve

Store cooled brookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 7 days. Reheat gently in a microwave (10–15 seconds) or a 300°F (150°C) oven for 5–7 minutes before serving.

Storage

unsalted butter, melted

granulated sugar

light brown sugar, packed

eggs

pure vanilla extract

all-purpose flour (divided)

unsweetened cocoa powder

Dutch-process or natural cocoa powder

salt

baking powder

semisweet chocolate chips

brown sugar (cookie portion)

granulated sugar (cookie portion)

unsalted butter, softened (cookie portion)

egg yolk (cookie portion)

baking soda

vanilla extract (cookie portion)

all-purpose flour (cookie portion)

mini chocolate chips (cookie portion)

coarse sea salt

powdered sugar (optional)

vanilla ice cream (for serving)

Sprinkle the 1 tsp powdered gelatin evenly over 2 tablespoons cold water in a small bowl. Let stand 5–10 minutes until the gelatin has softened and is spongy (bloomed).

Bloom gelatin

In a small saucepan combine 1 cup heavy cream, 1 cup whole milk, 1 tablespoon granulated sugar, the scraped seeds from the vanilla bean and the split pod (or 1 tsp vanilla extract if using), and a pinch of salt. Warm over medium-low heat, stirring occasionally, until the mixture is steaming and the sugar has dissolved, about 5–7 minutes. Do not let it boil.

Warm cream mixture

Remove the cream mixture from heat. If you used a vanilla bean, remove and discard the empty pod. Add the bloomed gelatin to the warm cream mixture and whisk briskly until the gelatin is fully dissolved, about 1 minute. If using vanilla extract instead of a bean, stir it in now.

Dissolve gelatin

For the smoothest texture, pass the mixture through a fine-mesh sieve into a measuring cup or bowl to catch any undissolved pieces or foam. Let cool at room temperature for 10–15 minutes so it’s slightly warm but not hot.

Strain and cool slightly

Divide the mixture evenly among 4 (6-ounce) ramekins or serving glasses. Allow the liquid to settle and remove any surface bubbles with the back of a spoon.

Pour into molds

Cover the ramekins with plastic wrap or lids and refrigerate until set, at least 4 hours and up to 48 hours. Panna cotta should be slightly wobbly but hold its shape.

Chill

To unmold, dip each ramekin briefly (5–10 seconds) in a bowl of hot water so the edges loosen — do not submerge — then run a thin knife around the inside and invert onto a plate. Alternatively, serve directly in the ramekins or glasses.

Unmold (optional)

In a small saucepan combine 1 cup berries, 2 teaspoons granulated sugar, 1 teaspoon fresh lemon juice, and 2 tablespoons water. Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture begins to thicken, about 5–7 minutes.

Cook berries

Taste and adjust sweetness with a little more sugar if needed. For a smooth sauce, mash the berries with the back of a spoon or pulse briefly in a blender/food processor. Let cool to room temperature before spooning over chilled panna cotta. Refrigerate any leftover sauce up to 3 days.

Finish sauce

whole milk

heavy cream (or whipping cream)

vanilla bean (split and seeds scraped) OR pure vanilla extract

unflavored powdered gelatin

cold water (for blooming gelatin)

fine sea salt

fresh or frozen mixed berries (strawberries, raspberries, blueberries)

water

Preheat oven to 425°F (220°C). Prick the potatoes several times with a fork and place directly on the oven rack or on a tray. Roast for 50–60 minutes until a skewer slides in easily and the flesh is dry. (Alternatively, for slightly lighter texture, steam whole potatoes for 35–40 minutes until very tender.) Let cool until you can handle them but still warm.

Roast or steam potatoes

While warm, halve the potatoes and pass the flesh through a potato ricer into a large bowl. If you don't have a ricer, finely grate the warm potatoes or mash them very thoroughly until smooth with no lumps. Spread the riced potato on the bowl to cool for 5 minutes to let some steam escape (this helps keep dough dry).

Rice or mash potatoes

Gather the cooled riced potato into a mound and make a well in the center. Sprinkle the salt and white pepper over the potato. Add the egg yolk to the well. Start adding 1 1/4 cups of the flour and gently fold with a bench scraper or fork until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead gently, adding up to the remaining 1/2 cup flour a little at a time only until a soft, slightly tacky but not sticky dough forms. Do not overwork — knead about 8–12 turns. The total flour required can vary with potato moisture.

Make dough

Divide the dough into 4 portions. Roll each portion into a rope about 3/4 inch (2 cm) in diameter on a lightly floured surface. Cut into 3/4-inch (2 cm) pieces. If desired, roll each piece over the back of a fork or a gnocchi board to create ridges (press lightly to avoid compressing). Place shaped gnocchi on a lightly floured tray in a single layer.

Portion and shape gnocchi

Bring a large pot of salted water to a gentle boil. Working in batches of about 20–30, drop the gnocchi into boiling water. Gnocchi are cooked when they float plus 30–45 seconds — remove with a slotted spoon or spider and transfer to a warm, lightly oiled sheet pan or directly to the sauce pan (see next section). Repeat with remaining gnocchi.

Cook gnocchi

If using fresh black truffle, thinly shave about 8–10 g and reserve a few shavings for garnish. If using truffle in oil or preserved slices, finely chop. Finely mince the garlic and strip thyme leaves from stems if using.

Prepare truffle and aromatics

In a wide skillet over medium heat, add the olive oil and 4 tablespoons of the butter. When the butter has melted and is foaming, add the minced garlic and thyme. Sauté gently for 30–45 seconds until fragrant — do not brown the garlic. Add the shaved or chopped truffle and stir for 15–20 seconds to release aroma.

Make the butter sauce

Lower heat to low. Add the remaining 2 tablespoons of butter in small pieces to create an emulsified sauce, stirring constantly. Stir in 1/2 cup grated Parmesan until melted into the sauce. Add the salt and freshly ground black pepper. Remove the pan from heat and stir in 1 teaspoon white truffle oil to amplify the truffle aroma. Taste and adjust salt and pepper.

Finish sauce with cheese and seasoning

Add the cooked, drained gnocchi to the skillet (if your skillet isn't large enough, combine in batches or transfer sauce and gnocchi to a larger saucepan). Toss gently over low heat for 1–2 minutes so the gnocchi absorb the sauce and are evenly coated. If the sauce tightens too much, splash 1–2 tablespoons of the reserved gnocchi cooking water to loosen it and help it cling to the gnocchi.

Combine gnocchi and sauce

Divide gnocchi among warmed plates. Finish each portion with a drizzle of any remaining sauce from the pan. Sprinkle extra grated Parmesan, a few reserved truffle shavings (or a few drops of truffle oil if you want more aroma), microgreens or herb leaves, and a crack of fresh black pepper.

Plate and garnish

Serve immediately while hot. Provide additional grated Parmesan and a small bottle of white truffle oil at the table for guests who wish to add more truffle aroma.

russet potatoes (about 1 large = 400–450 g each)

all-purpose flour

egg yolk

white pepper (or black, finely ground)

extra virgin olive oil

garlic (small), finely minced

fresh thyme leaves (optional)

black truffle (fresh) or black truffle slices in oil

white truffle oil

Parmesan cheese, finely grated

freshly ground black pepper

microgreens or small herb leaves (optional)

extra grated Parmesan

freshly cracked black pepper

Peel potatoes if desired (leave skin on for more rustic frites). Cut each potato into 1/3-inch (about 8 mm) sticks for classic frites. Place cut potatoes in a large bowl of cold water and add the optional teaspoon of vinegar. Soak at least 30 minutes, ideally 1–2 hours, to remove excess starch; refrigerate if soaking longer.

Prep potatoes

Drain the potatoes and rinse under cold running water until water runs clear. Spread the fries on clean kitchen towels or paper towels and pat completely dry. Very dry fries reduce oil splatter and ensure crispness.

Rinse and dry

Heat neutral oil in a heavy pot or deep fryer to 150°C (300°F). If you don’t have a thermometer, heat until oil shimmers but is not smoking. Fry the potatoes in batches (do not crowd) for 4–5 minutes until they are softened and pale, not browned. Use a slotted spoon to transfer fries to a wire rack or paper towel-lined tray to drain. Let cool 10–20 minutes; you can chill briefly to improve texture.

First fry (blanch)

Raise oil temperature to 190–195°C (375–390°F). Fry the blanched fries in batches for 2–3 minutes or until golden and crisp. Remove to a wire rack or paper towels. Immediately season with fine sea salt and a little freshly ground black pepper while hot. Keep warm in a low oven (90–100°C / 200–210°F) while finishing the steak.

Second fry (crisp)

Remove steaks from the refrigerator 30–45 minutes before cooking so they come to near room temperature. Pat both sides dry with paper towels. Generously season both sides and the edges with kosher salt and freshly ground black pepper.

Bring steak to room temperature & season

Place a heavy cast-iron skillet or stainless steel pan over medium-high to high heat and let it get very hot for 3–5 minutes. A properly heated pan ensures a good sear.

Preheat pan

Add the neutral oil and swirl to coat. Place steaks in the hot pan without crowding. Sear undisturbed for 2.5–4 minutes until a deep brown crust forms, depending on thickness. Flip and sear the other side 2.5–4 minutes for medium-rare (internal temp ~54–57°C / 130–135°F). During the last 1–2 minutes of cooking, add the butter, crushed garlic cloves, and thyme to the pan.

Sear steaks

Tilt the pan slightly and spoon the melted butter, garlic, and thyme over the steaks repeatedly (basting) for flavor and to encourage even cooking. Remove steaks to a cutting board and tent loosely with foil. Rest for 5–10 minutes so juices redistribute; carryover will raise temperature a few degrees.

Baste and rest

In a small bowl, combine softened unsalted butter, finely chopped parsley, lemon zest, and the 1/4 tsp salt. Mix until smooth and taste; adjust seasoning. For a quick compound, spoon the butter onto the warm steak to melt just before serving.

Make garlic herb butter

For a more classic French accompaniment: gently sweat the minced shallot with 1 tsp white wine vinegar until almost evaporated, add chopped tarragon, and fold into the softened butter. Alternatively, make a proper béarnaise by reducing vinegar with shallots and tarragon, whisking into egg yolks over a bain-marie, and then emulsifying with warm butter. Use only if you are comfortable making emulsified sauces.

Optional béarnaise-style finish

Slice steaks against the grain into 1/4- to 1/2-inch slices if serving family-style, or leave whole for plated presentation. Arrange the hot fries alongside. Top steaks with a pat or spoon of the garlic herb butter so it melts over the meat. Serve immediately with extra salt and pepper at the table.

Pan – Seared Salmon

The Brookie

Panna Cotta

Truffle Gnocchi

Steak Frites

Heirloom Bruschetta

Beef Carpaccio

3 – Course Prix Fixe

Cream Of Mushroom Soup

Buffalo Cauliflower

Tomahawk

Pan-seared Salmon

Duck Confit

Ny Striploin

Seafood Risotto

Wagyu Burger

Lamb Rack

Chicken Alfredo

Seafood Pasta

Miso Carbonara

Truffle Cream Gnocchi

Thai Fried Bean Salad

Strawberry & Walnut

Spicy Salmon Bowl