Muddled cucumber + basil, lemon juice, sparkling water, sugar syrup

Cucumber Basil Collins

Rosé, raspberry syrup, Dubonnet Rouge, raspberry syrup, fresh lemon juice, sparkling water, seasonal fruits

Rosè Spritz

Canadian rock crab, smoky remoulade, arugula, citrus vinaigrette + micro radish

Crab Cake

Roasted chicken, diced tomatoes, red onions, wild arugula, basil pesto, feta + mozzarella, served with cucumber tzatziki + tomato salsa

Pesto Chicken Quesadilla

Chardonnay, peach schnapps, triple sec, white cranberry juice, fresh fruits, sparkling water

White Sangria

Canadian maple syrup, seasonal berry compote, chocolate sauce + whipped cream

Med Grill Waffles

Sriracha lime aioli + roasted garlic basil aioli

Yam Frites

Date + ginger cake served warm with sticky toffee sauce, candied pecans + vanilla bean ice cream

Sticky Toffee Pudding

House made hibiscus tea syrup, pineapple juice, lime juice, sparkling water

Howbiscus

Whipped mascarpone cream, espresso amaretto laced lady fingers + chocolate sauce

Tiramisu

Tanqueray gin, campari, sweet vermouth, orange peel

Negroni

Empress gin, elderflower liqueur, honey syrup, lemon juice topped with prosecco

Empress 75

Earl Grey infused gin, lemon juice, Earl Grey syrup, egg whites

Earl Grey Martini

Signature mesquite mango barbecue sauce, pineapple salsa, seasonal vegetables + roasted garlic whipped potatoes

Baby Back Ribs

Charbroiled house made premium 6oz beef patty, dijon aioli, lettuce, tomato, pickle + caramelized onions, served on toasted brioche bun

Smoked Bacon Cheddar Burger

Smoked bacon, havarti, roasted garlic basil aioli, cranberry apple chutney, lettuce, tomato + caramelized onions, served on toasted ciabatta

Slow Roasted Turkey Sandwich

Lot Forty rye, sugar syrup, angostura bitters, orange peel

Old Fashioned

Our traditional New York style cheesecake, oven baked with a Med Grill twist of daily flavours

Cheesecake

Basil pesto sauce, mozzarella, roasted chicken, feta, tomato, red onion + wild arugula

Il Pollo

Jose Cuervo Tradicional Silver Tequila, triple sec, lime juice, sugar syrup, blended with ice or served on the rocks

Margarita

Blackberry syrup, muddled mint + lime, sparkling water, lime juice

Blackberry No'jito

Wild mushrooms, leeks, braised short rib, crispy hash browns, peppercorn demi, two poached eggs + classic hollandaise

Short Rib Hash

Sautéed mushrooms, dijon aioli, guacamole, lettuce, tomato + caramelized onions, served on toasted brioche bun

Plant Based Beyond Burger

Asiago cream sauce, mozzarella, prosciutto, black mission figs, wild arugula + balsamic reduction

Prosciutto Mission Fig

In a glass, muddle the cucumber slices and fresh basil leaves together until the cucumber is crushed and the basil is fragrant.

Prepare the Mixture

Pour in the lemon juice and sugar syrup. Stir gently to combine the flavors.

Add Lemon Juice and Sugar Syrup

Add Ice

Slowly pour the sparkling water over the ice and mixture, allowing it to mix slightly.

Top with Sparkling Water

Garnish with a slice of cucumber or a basil leaf if desired. Serve immediately.

Garnish and Serve

Cucumber

Fresh basil leaves

Lemon juice

Sparkling water

Sugar syrup

Ice cubes

In a large pitcher, combine the rosé wine, raspberry syrup, Dubonnet Rouge, and fresh lemon juice. Stir well until fully mixed.

Mix the Base

Slowly pour in the sparkling water to the mixture, stirring gently to combine without losing the fizz.

Add Sparkling Water

Wash and prepare the seasonal fruits by slicing them if necessary. Add the fruits to the pitcher.

Prepare Seasonal Fruits

Fill glasses with ice, and pour the Rosé Spritz over the ice. Garnish with additional seasonal fruits if desired.

Serve

Rosé wine

Raspberry syrup

Dubonnet Rouge

Fresh lemon juice

Seasonal fruits (e.g., raspberries, strawberries, or citrus slices)

In a large bowl, combine crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, green onions, salt, and black pepper. Mix gently until well combined.

Mix Ingredients

Shape the mixture into patties, about 2 inches in diameter, and place them on a baking sheet.

Form Patties

Refrigerate the patties for at least 30 minutes to firm up.

Chill

Heat olive oil in a skillet over medium heat. Cook the patties for about 4-5 minutes on each side until golden brown. Drain on paper towels.

Cook Crab Cakes

In a small bowl, whisk together mayonnaise, smoked paprika, lemon juice, garlic, capers, parsley, salt, and black pepper. Adjust seasoning if necessary and refrigerate until ready to serve.

Combine Ingredients

In a small bowl, whisk together olive oil, orange juice, lemon juice, honey, salt, and black pepper until well combined. Adjust seasoning to taste.

Mix Vinaigrette

On a plate, create a bed of arugula, place the crab cakes on top, drizzle with citrus vinaigrette, and add micro radish for garnish. Serve with smoky remoulade on the side.

Plate the Dish

Canadian rock crab meat

Panko breadcrumbs

Mayonnaise

Dijon mustard

Worcestershire sauce

Old Bay seasoning

Green onions, chopped

Salt

Black pepper

Olive oil

Smoked paprika

Garlic, minced

Capers, chopped

Parsley, chopped

Fresh orange juice

Honey

Arugula

Micro radish

In a bowl, combine the shredded roasted chicken, diced tomatoes, red onion, wild arugula, basil pesto, feta cheese, and mozzarella cheese. Mix well.

Prepare the Quesadilla Filling

Spread the filling evenly on one half of each flour tortilla. Fold the tortillas over to create a half-moon shape.

Assemble the Quesadillas

Heat a skillet over medium heat. Cook the quesadillas for about 3-4 minutes on each side or until golden brown and the cheese has melted.

Cook the Quesadillas

In a bowl, combine the grated cucumber, Greek yogurt, minced garlic, lemon juice, salt, and chopped dill. Mix well and let it chill in the refrigerator until serving.

Make the Tzatziki Sauce

In a bowl, mix together the diced tomatoes, red onion, chopped cilantro, lime juice, and salt. Let it sit for a few minutes to blend the flavors.

Make the Salsa

Roasted chicken, shredded

Diced tomatoes

Red onion, diced

Wild arugula

Basil pesto

Feta cheese, crumbled

Mozzarella cheese, shredded

Flour tortillas

Cucumber, grated

Greek yogurt

Fresh dill, chopped

Tomatoes, diced

Fresh cilantro, chopped

Lime juice

In a large pitcher, combine the Chardonnay, peach schnapps, triple sec, and white cranberry juice. Stir gently to mix the ingredients.

Prepare the Sangria

Add the sliced fresh fruits into the pitcher. You can use a mix of peaches, strawberries, and oranges for a colorful presentation.

Add Fresh Fruits

Refrigerate the sangria for at least 2 hours to allow the flavors to meld together.

Just before serving, add the sparkling water for a refreshing fizz. Stir gently and pour the sangria into glasses, making sure to include some of the fruit pieces.

Chardonnay

Peach schnapps

Triple sec

White cranberry juice

Fresh fruits (sliced peaches, strawberries, and oranges)

In a large bowl, whisk together the flour, baking powder, sugar, and salt. In another bowl, mix the milk, eggs, melted butter, and vanilla extract. Combine the wet and dry ingredients, stirring until just combined.

Make the Waffle Batter

Preheat your waffle iron. Pour the batter into the waffle iron, using the manufacturer's recommended amount. Cook according to the waffle iron instructions until golden brown.

Cook the Waffles

In a saucepan over medium heat, combine the mixed berries, sugar, and lemon juice. Cook for about 5-7 minutes, stirring occasionally, until the berries are soft and the mixture is slightly thickened.

Prepare the Berry Compote

Serve the waffles hot, topped with the warm berry compote, a drizzle of Canadian maple syrup, chocolate sauce, and a dollop of whipped cream.

Assemble the Dish

All-purpose flour

Baking powder

Sugar

Milk

Eggs

Melted butter

Vanilla extract

Mixed seasonal berries (strawberries, blueberries, raspberries)

Canadian maple syrup

Chocolate sauce

Whipped cream

Preheat Oven

Peel the yams and cut them into thin fries.

Prepare Yams

In a bowl, toss the yam fries with olive oil, salt, black pepper, and paprika until evenly coated.

Season Frites

Spread the yam fries in a single layer on a baking sheet and bake for 25-30 minutes, flipping halfway through, until crispy.

Bake

In a bowl, combine mayonnaise, sriracha sauce, lime juice, and minced garlic. Mix until smooth.

In a bowl, combine mayonnaise, roasted garlic, chopped basil, and lemon juice. Mix until well combined.

yams

olive oil

salt

black pepper

paprika

mayonnaise

sriracha sauce

lime juice

garlic, minced

roasted garlic

fresh basil, chopped

lemon juice

In a bowl, combine the chopped dates and boiling water. Let sit for about 15 minutes until the dates are soft. Stir in the baking soda and set aside.

Prepare Dates

In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.

Cream Butter and Sugar

Add the eggs one at a time, mixing well after each addition.

Add Eggs

In another bowl, sift together flour, ground ginger, baking powder, and salt.

Combine Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the date mixture.

Combine Mixtures

Pour the batter into a greased baking dish and bake at 350°F (175°C) for 30-35 minutes or until a toothpick inserted comes out clean.

In a saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Bring to a boil, then reduce heat and simmer for about 5 minutes until thickened. Stir in vanilla extract.

Make Sauce

In a saucepan, combine sugar and water over medium heat until sugar dissolves. Stir in pecans and cook, stirring constantly until pecans are toasted and sugar has caramelized. Spread on parchment paper to cool.

Candy Pecans

Cut the sticky toffee pudding into squares and place on plates. Drizzle with warm sticky toffee sauce, top with candied pecans, and serve with a scoop of vanilla bean ice cream.