The Press Gang

Bacon & Blue

Tender morsels of beef tenderloin wrapped in bacon with a green pepper demiglace reduction

Tuna Carpaccio

Sesame crusted, beet confit and gastrique-green papaya salad with dried beef and lotus shoots-taro chip napoleon-scallops ceviche

Seared Digby Scallops

With lemon pesto and fresh steamed asparagus spears

Fried Crispy Calamari Rings

Marinated in buttermilk-Cajun rouille and remoulade sauce

Oysters Rockefeller (a)

Baked oysters with sautéed spinach, bacon, parmesan and breadcrumbs

Sweetbreads & Pork Belly

Artichoke hearts, arugula-pickled tamarillo glaze and fried shallots crispy fried sweet breads-soya bean emulsion and morel glaze

Seafood Chowder

Rich lobster flavoured soup garnished with scallops, mussels, clams and fresh halibut baguette crouton-chives and brandy cream

Henry Caesar Salad

Tender hearts of romaine tossed with speck lardons, herbed brioche croutons with our signature garlic/caper aioli

Nova Scotia Mussels (a)

Steamed local mussels with a tomato-clam liquor, chili and spring onions

Oysters Rockefeller (b)

Baked oyster on a bed of carmelized shallots with cognac and Gruyere cheese

Lobster Taster

Lobster on Sugarcane, Lobster maki (avocado, tobiko, cucumber, pickled pepper), fresh lobster roll in rice paper wrap-Nuoc cham, soya and Wasabi

Lobster Mac & Cheese

Creamy blend of Applewood smoked cheddar cheese and pasta with tender morsels of lobster meat

Summer Greens & Shoots

Boston, Oakleaf, Belgium endive, spinach, and rocket -tarragon dressing topped with marinated vegetable, olive and 1000 Island farms feta cheese. Fattoush crisps

Nova Scotia Mussels (a)

Steamed with dragons breath blue cheese sauce and leeks

Maritime Seafood Boullaibaise

Rich tomato and saffron broth garnished with Julienne of Fennel, carrot, leek and red onion, baguette crouton and an abundance of locally harvested seafood.

Atlantic Salmon

On a leek, asparagus, savoy cabbage and oyster mushroom etuve, salmon caviar sauce-grilled fingerling potatoes

Duo of Butter Poached Lobster & Digby Scallops

Butter poached lobster and seared Digby scallops on saffron gnocchi with green peas and crimini mushrooms-lightly spiced lobster emulsion

Pan Seared Halibut Fillet and Prawns

With a littleneck clam beurre blanc, wild rice pilaf and tender broccolini-marinated fennel slaw-Hawaiian black salt

Cod

Iron seared smoked paprika rubbed Clearwater cod fillet with a melange of harvest vegetables, lemon beurre blanc and red nugget potatoes topped with chived crème

Atlantic Salmon

On a leek, asparagus, savoy cabbage and oyster mushroom etuve, salmon caviar sauce-grilled fingerling potatoes

Pan Seared Halibut Fillet and Prawns

With a littleneck clam beurre blanc, wild rice pilaf and tender broccolini-marinated fennel slaw-Hawaiian black salt

Sashimi Pepper Dusted Seared Yellowfin Tuna

Mango, avocado, cucumber and tomato tian in mango chili jam, miso jus, udon noodles and bonito flakes (served rare)

Trilogy of Duck

Confit truffle and porcini en parmentier, cognac marinated and seared liver torchon, house smoke breast Jerusalem artichoke purée-sauce bigarade and 7-spice Arabic rice pilaf-red beet and port wine reduction

Grilled Beef Tenderloin Medallion

With a beet and red onion confit, Siam Black peppercorn sauce, Williams potato and sautéed king oyster mushrooms

Vegetarian

Green risotto with fresh peas, spinach, kale and charred leek, Grana Padanos- shaved black truffle

Pork Tenderloin

Souvide infused with dates, armagnac, star anise and lime leaf-stuffed with caramelized onion and foie gras, Roquefort mousse with pecan crust, persimmon reduction and taro crisps-roasted nugget potoatoes topped with chived crème fraiche

Lamb Rack

Crusted with pistachio and pumpkin seed, Mediterranean vegetable tian, rosemary jus and roasted garlic croquettes filled with herbed goats cheese

The Drill

Leave it up to Chef to create a four-course taste menu for two. (Please, no stipulations on the drill)

10 oz AAA Striploin Steak

Schezuan pepper crusted, shiitake and baby pepper jus with snap peas and caramelized red onion-truffle mash-shiitake jus

Smoked Paprika

Seasoned free range organic stuffed chicken breast coq au vin - parsnips, pearl onions, speck and mushrooms - brown butter and sage risotto

White Chocolate Creme Brulee

Served with a Hazelnut macaroon and star anise, vanilla ice cream

Strawberry Napoleon

Peppered Phyllo pastry and layers of fresh cream, balsamic drizzle

Sorbet Selection

*Our menu is based on availability. Please advise your server of any food allergies or medical conditions! 15% gratuity is added to parties of eight or more.

Bake NY Style Cheesecake

with a mixed berry and chocolate shooter

Tarte Au Citron

with lemon panna cotta

Decadent Chocolate Croquant Cylinder

on a Raspberry and mango Coulis

Domestic Cheeseboard

Served with roasted nuts, dried and fresh fruits (priced accordingly)