Appetizers

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APP PLATTER – 1 mussels bucket, 6 wings, 4 spring rolls, 4 chicken fingers, half order calamari.
BACON SCALLOPS – 4 scallops, wrap in bacon. Sautee. Garnish, served with cocktail sauce.
BRUSCHETTA – 5 pieces, topped with goat cheese and garnished with dill.
CALAMARI – 1 bag calamari, deep fried to golden brown. Tossed in lemon pepper seasoning served with tzatziki sauce.
CALIFORNIA ROLL - rice, cucumber, crab meat, dressing(similar to 1000 islands), avocadoes rolled in nori; served with wasabi, pickled ginger, soy sauce and chopsticks
CHARCUTERIE- 4 types of cured, 3 cheeses, baby pickles, olives, and crustini, served on a wooden board, tapenade
CHEESE PLATE – Blend of cheeses, olive tapenade, crustini, garnish.
CHICKEN FINGERS – 4 pieces, fries, plum sauce
CHICKEN TACO – Grilled chicken, coleslaw, cabbage, cheese, soft small tortilla. Served with Mexican creama and salsa.
CLAMS – 18 Steamed in white wine, butter, touch of garlic. Served in stainless steel bowl with lid. 2 pieces of focaccia bread. Enough sauce to share between 2.
1. Pomo – Add diced tomato, red onion, tomato sauce, bring to simmer
2. Curry -Coconut milk, half teaspoon curry sauce, touch of cream
3. White wine – add cream, seasoning, white wine to taste.
COCONUT PRAWNS- 6 coconut/panko breaded prawns, deep fried golden brown, served with cocktail sauce, garnished with green and red onion.
COMBO PLATTER- 1 Mussels/Clams bucket, calamari, 2 spring rolls, dry ribs
CRUNCHY ROLL- rice, cucumber, tempura prawns, dressing(similar to 1000 islands), avocadoes rolled in seaweed; served with crunch tempura prawns on top; served with wasabi, pickled ginger, soy sauce and chopsticks
DUMPLINGS – 6 Pork dumpling. Deep fried golden brown. Salt and pepper. Garnish with green and red onion.
DRY RIBS- 1 bag, deep fried, served with plum sauce, tossed in salt and pepper, garnished with sea salt.
EDAMAME- fried soy beans, sprinkled with sea salt, sesame oil, chilli flakes, served with sweet thai chili sauce
ESCARGOT: 6 sauteed mushroom caps stuffed with sautéed escargot, covered with white wine cream sauce, baked with feta cheese on top; served with garlic toast
FISH & CHIPS – 2 pieces cod, battered, deep fried, fries, lemon, tartar sauce.
*FISH TACO – 2 tacos, 1 piece of battered, deep fried cod. Served in a small tortilla with coleslaw on the bottom.
FRESH/RAW OYSTERS- shell cracked open, served on ice with lemon, sambal, and horseradish
GARLIC PRAWNS – 4 prawns sauteed in garlic butter, served with crustini.
GREEK RIBS - half rack, separated ribs, coated in honey, sprinkled with greek seasoning, baked, served on bed of lettuce.
LETTUCE WRAP – chicken/beef, Szechuan, wok veg, peanuts, bean sprouts, cilantro, fresh ginger, lettuce to wrap; served with small scoop of rice, rice noodles. Sweet thai.
1. Spicy Tofu – Szechuan tofu, peppers, dry pepper

customer places desired items and garnish on lettuce and wraps themselves

MODERN BOWL – Grilled tofu, teffiyaki sauce, broccoli, fennel. Served with rice noodles, sprouts and avocado.
MUSSELS – 18 Steamed in white wine, butter, touch of garlic. Served in stainless steel bowl with lid. 2 pieces of focaccia bread. Enough sauce to share between 2.
1. Pomo – Add diced tomato, red onion, tomato sauce, bring to simmer
2. Curry -Coconut milk, half teaspoon curry sauce, touch of cream
3. White wine – add cream, seasoning, white wine to taste.
NACHOS - mixed cheese, peppers, onions, tomatoes, and black olives, jalapenos, baked over tortilla chips.
OYSTER SHOOTER- fresh oyster in 1oz tequila with sambal in bottom of glass
PORTABELLA PRAWNS- 1 sauteed portabella mushroom with 5 garlic sauteed prawns flames with wine. prawns on top, covered in white wine cream sauce, Feta, Broiler.

Served with garlic toast/focaccia.

POUTINE – Fries topped with curds and gravy
ROCKEFELLER OYSTERS- finely diced peppers, pernod cream sauce, mozza and parm cheese, baked golden brown, served with lemon and sambal, horseradish
SEAFOOD TOWER – Cold dish, all seafood served cooked and chilled; 1 crab leg, 4 scallops, 4 prawns, 2 oysters, 4 slices ahi tuna; served with lemon and cocktail sauce.
SEARED SALMON ROLL - rice, cucumber, crab meat, dressing(similar to 1000 islands), avocadoes rolled in seaweed; served with seared salmon slices on top; served with wasabi, pickled ginger, soy sauce and chopsticks
SEARED SASHIMI- 2 large scallops, 4 prawns, ahi tuna thinly sliced; served with wasabi, sambal, lemon juice, soy sauce, pickled ginger and chopsticks
SHRIMP TACO- shrimp coated in Cajun seasoning, tomatoes, avocadoes, lettuce, cheese, tortilla shells, served with salsa, sour cream and guacamole
SMOKED SALMON- 4 thin sliced of smoked salmon (cooked), ramekin of cream cheese, toasted rye bread cut into 4 triangles, sprinkled red onion, capers over top.
SPINACH DIP - spinach and 3cheeses (cream cheese, parmesan, mozzarella), warmed, served with warmed soft pretzel and carrot sticks, celerey sticks and sliced mushrooms
SPRING ROLLS - 5 vegetable spring rolls, deep fried, served with sweet thai chili sauce
SMOKED SALMON- 4 thin sliced of smoked salmon (cooked), ramekin of cream cheese, toasted rye bread cut into 4 triangles, sprinkled red onion, capers over top.
STEAK AND SUSHI – soy marinated sirloin, grilled med rare, sliced thin. Ahi tuna, light sear, sesame seeds, sliced thin. Served with ponzu sauce.
STUFFED MUSHROOMS – 4 sauteed mushroom caps, 4 garlic and wine flamed sauteed prawns, add white sauce. Stuff the mushrooms with cream cheese. Bake for 30 seconds, plate the mushrooms, plate the prawns on top. Garnish.
SZECHUAN CHICKEN LETTUCE WRAP – spicy chicken, sweet chili sauce, served with chow mein noodles, 43-4 pieces butterleaf lettuce, Yoghurt.
TEMPURA ROLL- rice, cucumber, tempura prawn, dressing(similar to 1000 islands), avocadoes rolled in seaweed; served with wasabi, pickled ginger, soy sauce and chopsticks
TUNA CARPACCIO - very thin raw tuna drizzled with olive oil; served with wasabi, soy sauce, pickled ginger and chopsticks
TUNA ROLL – Rice, cucumber, ahi tuna, dressing. Rolled in nori. Served with ginger, wasabi, soy sauce and chopsticks.
WINGS: 12 pieces deep fried. Tossed in salt and pepper OR SAUTEED in choice of sauce. Served with ranch and vegetable crudites
1. Flavors: salt & pepper, lemon pepper, hot, teriyaki,honey garlic, Caribbean jerk, sriacha, bbq, sweet thai chili, schwezuan

Appetizers

APP PLATTER – 1 mussels bucket, 6 wings, 4 spring rolls, 4 chicken fingers, half order calamari.

BACON SCALLOPS – 4 scallops, wrap in bacon. Sautee. Garnish, served with cocktail sauce.

BRUSCHETTA – 5 pieces, topped with goat cheese and garnished with dill.

CALAMARI – 1 bag calamari, deep fried to golden brown. Tossed in lemon pepper seasoning served with tzatziki sauce.

CALIFORNIA ROLL - rice, cucumber, crab meat, dressing(similar to 1000 islands), avocadoes rolled in nori; served with wasabi, pickled ginger, soy sauce and chopsticks

CHARCUTERIE- 4 types of cured, 3 cheeses, baby pickles, olives, and crustini, served on a wooden board, tapenade

CHEESE PLATE – Blend of cheeses, olive tapenade, crustini, garnish.

CHICKEN FINGERS – 4 pieces, fries, plum sauce

CHICKEN TACO – Grilled chicken, coleslaw, cabbage, cheese, soft small tortilla. Served with Mexican creama and salsa.

CLAMS – 18 Steamed in white wine, butter, touch of garlic. Served in stainless steel bowl with lid. 2 pieces of focaccia bread. Enough sauce to share between 2.

Pomo – Add diced tomato, red onion, tomato sauce, bring to simmer

Curry -Coconut milk, half teaspoon curry sauce, touch of cream

White wine – add cream, seasoning, white wine to taste.

COCONUT PRAWNS- 6 coconut/panko breaded prawns, deep fried golden brown, served with cocktail sauce, garnished with green and red onion.

COMBO PLATTER- 1 Mussels/Clams bucket, calamari, 2 spring rolls, dry ribs

CRUNCHY ROLL- rice, cucumber, tempura prawns, dressing(similar to 1000 islands), avocadoes rolled in seaweed; served with crunch tempura prawns on top; served with wasabi, pickled ginger, soy sauce and chopsticks

DUMPLINGS – 6 Pork dumpling. Deep fried golden brown. Salt and pepper. Garnish with green and red onion.

DRY RIBS- 1 bag, deep fried, served with plum sauce, tossed in salt and pepper, garnished with sea salt.

EDAMAME- fried soy beans, sprinkled with sea salt, sesame oil, chilli flakes, served with sweet thai chili sauce

ESCARGOT: 6 sauteed mushroom caps stuffed with sautéed escargot, covered with white wine cream sauce, baked with feta cheese on top; served with garlic toast

FISH & CHIPS – 2 pieces cod, battered, deep fried, fries, lemon, tartar sauce.

*FISH TACO – 2 tacos, 1 piece of battered, deep fried cod. Served in a small tortilla with coleslaw on the bottom.

FRESH/RAW OYSTERS- shell cracked open, served on ice with lemon, sambal, and horseradish

GARLIC PRAWNS – 4 prawns sauteed in garlic butter, served with crustini.

GREEK RIBS - half rack, separated ribs, coated in honey, sprinkled with greek seasoning, baked, served on bed of lettuce.

LETTUCE WRAP – chicken/beef, Szechuan, wok veg, peanuts, bean sprouts, cilantro, fresh ginger, lettuce to wrap; served with small scoop of rice, rice noodles. Sweet thai.

Spicy Tofu – Szechuan tofu, peppers, dry pepper

customer places desired items and garnish on lettuce and wraps themselves

MODERN BOWL – Grilled tofu, teffiyaki sauce, broccoli, fennel. Served with rice noodles, sprouts and avocado.

MUSSELS – 18 Steamed in white wine, butter, touch of garlic. Served in stainless steel bowl with lid. 2 pieces of focaccia bread. Enough sauce to share between 2.

Pomo – Add diced tomato, red onion, tomato sauce, bring to simmer

Curry -Coconut milk, half teaspoon curry sauce, touch of cream

White wine – add cream, seasoning, white wine to taste.

NACHOS - mixed cheese, peppers, onions, tomatoes, and black olives, jalapenos, baked over tortilla chips.

OYSTER SHOOTER- fresh oyster in 1oz tequila with sambal in bottom of glass

PORTABELLA PRAWNS- 1 sauteed portabella mushroom with 5 garlic sauteed prawns flames with wine. prawns on top, covered in white wine cream sauce, Feta, Broiler.

Served with garlic toast/focaccia.

POUTINE – Fries topped with curds and gravy

ROCKEFELLER OYSTERS- finely diced peppers, pernod cream sauce, mozza and parm cheese, baked golden brown, served with lemon and sambal, horseradish

SEAFOOD TOWER – Cold dish, all seafood served cooked and chilled; 1 crab leg, 4 scallops, 4 prawns, 2 oysters, 4 slices ahi tuna; served with lemon and cocktail sauce.

SEARED SALMON ROLL - rice, cucumber, crab meat, dressing(similar to 1000 islands), avocadoes rolled in seaweed; served with seared salmon slices on top; served with wasabi, pickled ginger, soy sauce and chopsticks

SEARED SASHIMI- 2 large scallops, 4 prawns, ahi tuna thinly sliced; served with wasabi, sambal, lemon juice, soy sauce, pickled ginger and chopsticks

SHRIMP TACO- shrimp coated in Cajun seasoning, tomatoes, avocadoes, lettuce, cheese, tortilla shells, served with salsa, sour cream and guacamole

SMOKED SALMON- 4 thin sliced of smoked salmon (cooked), ramekin of cream cheese, toasted rye bread cut into 4 triangles, sprinkled red onion, capers over top.

SPINACH DIP - spinach and 3cheeses (cream cheese, parmesan, mozzarella), warmed, served with warmed soft pretzel and carrot sticks, celerey sticks and sliced mushrooms

SPRING ROLLS - 5 vegetable spring rolls, deep fried, served with sweet thai chili sauce

SMOKED SALMON- 4 thin sliced of smoked salmon (cooked), ramekin of cream cheese, toasted rye bread cut into 4 triangles, sprinkled red onion, capers over top.

STEAK AND SUSHI – soy marinated sirloin, grilled med rare, sliced thin. Ahi tuna, light sear, sesame seeds, sliced thin. Served with ponzu sauce.

STUFFED MUSHROOMS – 4 sauteed mushroom caps, 4 garlic and wine flamed sauteed prawns, add white sauce. Stuff the mushrooms with cream cheese. Bake for 30 seconds, plate the mushrooms, plate the prawns on top. Garnish.

SZECHUAN CHICKEN LETTUCE WRAP – spicy chicken, sweet chili sauce, served with chow mein noodles, 43-4 pieces butterleaf lettuce, Yoghurt.

TEMPURA ROLL- rice, cucumber, tempura prawn, dressing(similar to 1000 islands), avocadoes rolled in seaweed; served with wasabi, pickled ginger, soy sauce and chopsticks

TUNA CARPACCIO - very thin raw tuna drizzled with olive oil; served with wasabi, soy sauce, pickled ginger and chopsticks

TUNA ROLL – Rice, cucumber, ahi tuna, dressing. Rolled in nori. Served with ginger, wasabi, soy sauce and chopsticks.

WINGS: 12 pieces deep fried. Tossed in salt and pepper OR SAUTEED in choice of sauce. Served with ranch and vegetable crudites

Flavors: salt & pepper, lemon pepper, hot, teriyaki,honey garlic, Caribbean jerk, sriacha, bbq, sweet thai chili, schwezuan