Diluted Topsail

Fresh Atlantic lobster sourced from Nova Scotia waters, poached in herb-infused butter and served with wild rice pilaf, seasonal vegetables, and a delicate lemon-dill reduction. This dish showcases the pristine quality of Canada's maritime harvest.

Premium grass-fed beef from Alberta ranchers, dry-aged for 28 days to develop exceptional flavor. Grilled to your preference and accompanied by roasted fingerling potatoes, caramelized pearl onions, and a rich red wine reduction.

Wild-caught British Columbia salmon with a glaze made from authentic Ontario maple syrup, balanced with whole grain mustard and fresh thyme. Served alongside roasted root vegetables and quinoa pilaf.

Our interpretation of Quebec's most famous creation. Hand-cut Yukon Gold potatoes fried to golden perfection, topped with authentic Quebec cheese curds and finished with truffle-infused gravy made from scratch daily.

An eight-course exploration of Canadian cuisine, featuring ingredients at their seasonal peak. Our culinary team crafts this menu quarterly, incorporating techniques from various regional traditions. Each course is paired with detailed descriptions of sourcing and preparation methods.

An exclusive experience for parties of two to six guests in our private dining room. Our executive chef prepares a customized menu based on your preferences and dietary requirements, with tableside service and detailed explanation of each course.