| SOUP | |
 |
|
| Szechwan hot & sour soup chicken & shredded vegetable |
12 |
|
|
| Coconut with lime soup chili and shrimp |
12 |
|
|
 |
|
| VEG & SALAD | |
|
|
| Steamed edamame in lotus leaf & mustard salt |
6 |
|
|
| Susur style diced vegetable chow mein roasted almonds in crispy lettuce wrap *(with chicken) |
14 +4 |
|
|
| Homemade garlic potato chips | 7 |
|
|
| Watermelon salad feta, fresh mint, balsamic jicima, & black pepper vinaigrette |
15 |
|
|
| Warm local asparagus salad dijon mustard, butter roasted almonds |
15 |
|
|
| Mexican goat cheese tart black olive, tomato, red pepper, eggplant, jalapeno & tomatillo |
11 |
|
|
| Chickpea sweet onion fritter ginger mango, minted yogurt |
13 |
|
|
| Tomato beet salad blue cheese, horseradish dressing, brown sugar cane, basil |
15 |
|
|
| Spicy crisp tofu wildflower honey soya chili glaze, golden sand, fresh basil |
15 |
|
|
| Arugula & goat cheese salad tomatoes, golden beets soft soya custard, balsamic sundried tomato vinaigrette |
15 |
|
|
| Pineapple avocado salad pickled onion, warm Thai peanut sauce, crispy rice |
14 |
|
|
| Singaporean style slaw contains nuts (serves 2) *with sashimi of Salmon |
19 +6 |
| FISH | |
|
|
| Salmon ceviche (6 pieces) pickled daikon, ginger, ponzu sauce, confit lemon purée, jalapeño |
16 |
|
|
| Orzo sauté with crab & shrimp spinach, pine nut, fresh pineapple, Thai basil, diced pork, wrapped in coconut & egg crêpe |
20 |
|
|
| Caramelized black cod Cantonese preserves, miso mustard with grilled turnip cake |
26 |
|
|
| Spice crusted diver scallop lemon confit, Chinese sweet bean pesto, crispy bacon, roasted squash, orange brulée |
19 |
|
|
| Garlic shrimp sundried tomato, potato pea croquette, soya bean crumb, cucumber & mango salad |
20 |
|
|
| MEAT | |
|
|
| Slow braised beef sour cream, potato leek purée & crispy shallots |
24 |
|
|
| Sautéed jerk chicken fresh vegetable scotch bonnet sauce ginger & mango purée, rice tuille |
22 |
|
|
| Four satay (chicken, shrimp, pork & beef) fresh chili mint chutney, peanut sauce, Kung pao sauce |
19 |
|
|
| Rack of lamb fried banana, green curry lentil, chili mint, carrot cardamom coconut chutney |
27 |
|
|
| Korean style skirt steak garlic mushroom & spicy ponzu |
24 |
|
|
| Szechwan spicy pork ribs sweet & sour orange sauce |
22 |
|
|
| Duck confit roll spiced nuts, oven-dried pineapple & goat cheese & Canadian ice wine syrup |
24 |
5:30pm to 11:30pm
Please note: A 17% pre-tax gratuity will be added for groups of 6 or more guests