Cremè brulleeRockfish·Mitch TonksDevonSilky smooth packed with subtle vanilla and a crisp fine Brullee top.|
Creme BruleeRockfish·Mitch TonksDevonA classic French dessert consisting of a rich custard base topped with a...|
Fish n chipsRockfish·Mitch TonksDevonA classic British dish featuring battered and deep-fried white fish served...|
Miso Custard with Hen of the Woods Mushrooms and DashiSkof·Tom BarnesA savory egg custard infused with miso and dashi, topped with earthy Hen of...|
Crepe SuzetteSeahorse·Eamon IceTorontoA classic French dessert featuring thin pancakes flambéed in a sauce of...|
OystersSeahorse·Eamon IceTorontoFresh oysters, available 'dealers choice' with mignonette and hot sauce.|
Tuna TartareSeahorse·Eamon IceTorontoButtery, fresh tuna tartare served with crème fraîche and soft grilled bread.|
Lobster PastaSeahorse·Eamon IceTorontoPasta with lobster, can be customized with a simple butter sauce.|
Grilled Red SnapperSeahorse·Eamon IceTorontoRed snapper cooked beautifully, served with ramp salsa verde and fennel...|
Gamberi SpaghettiniSeahorse·Eamon IceTorontoSpaghettini with perfectly cooked shrimp in a signature sauce, enhanced with...|
Seafood Paella (with pasta)Neptune OysterBostonA Spanish-inspired dish featuring short pasta noodles (fideuà) cooked in a...|
Sturgeon CaviarNeptune OysterBostonSturgeon caviar consists of the processed, salted eggs of sturgeon fish. It...|
Caviar AdditionEmmett·Evan HennesseyPhiladelphiaAn optional addition of caviar, offered as a luxurious enhancement to dishes.|