|
| |
|
CALAMARI
Panko breaded calamari with a reduced balsamic drizzle
and cracked peppercorns |
12 |
| |
|
SAMOSAS
Filled with ground Angus beef, sweet potatoes, chick peas
and spices, served with a mango chutney |
9 |
| |
|
YELLOWFIN TUNA
Sesame crusted pan seared yellowfin tuna with a miso, soy,
ginger reduction |
13 |
| |
|
TEMPURA VEGETABLES
Medley of fresh vegetables lightly fried in tempura batter served
with a teriyaki dip |
9 |
| |
|
PHYLLO WRAPPED BAKED BRIE
Served with baby greens and mango vinaigrette |
10 |
| |
|
GRILLED FLATBREAD
Grilled handmade flatbread with a Woolwich goat cheese
and oven roasted tomato spread, drizzled with olive oil |
8 |
| |
|
MUSSELS 20 HOBSON
Mussels with scallions and diced tomatoes in a garlic
white wine cream sauce |
11 |
| |
|
STEAMED ASPARAGUS
With prosciutto reduced balsamic and white truffle oil |
8 |
| |
|
VOL AU VENT
Pan seared king scallop, tiger shrimp and lobster in a
tarragon sauce nestled in puff pastry |
12 |
| |
|
|
| |
|
CAESAR SALAD
The classic one with Asiago cheese |
9 |
|
|
WATERMELON SALAD
Stacked with baby spinach and feta with reduced balsamic
and olive oil |
9 |
|
|
SMOKED DUCK SALAD
House smoked duck, fried goat cheese and baby greens tossed
in a blueberry white balsamic vinaigrette |
12 |
| |
|
CRAB AND CUCUMBER SALAD
Over baby arugula tossed in a trio citrus dressing |
13 |
| |
|
BABY SPINACH SALAD
With double smoked bacon, candied pecans, mandarin
orange segments tossed in a creamy blue cheese dressing |
8 |
| |
|
|
| |
|
PUMPKIN BISQUE
With a maple sour cream and candied pumpkin seeds
|
7 |
| |
|
SOUP OF THE DAY
A new Chef's creation daily |
6 |
| |
|
|
| |
|
BEEF TENDERLOIN 6 oz
Our most tender cut
|
27 |
| |
|
BEEF TENDERLOIN 6 oz OSCAR STYLE
with crab, asparagus and bearnaise |
33 |
| |
|
SURF AND TURF
6 oz beef tenderloin with a half lobster tail, two
tiger shrimp and king scallop |
35 |
| |
|
30 DAY DRY AGED ANGUS RIBEYE
12 oz Dry aged for maximum flavour, chef's favourite |
36 |
| |
|
CENTER CUT N.Y. STRIPLOIN
Prime cut of striploin with a full body texture
10 oz
14 oz |
26
30
|
| |
|
|
| |
|
Oscar style any steak - Crab, Asparagus and bearnaise
Surf Any Meal - half lobster tail, two tiger shrimp and king a scallop
Bearnaise sauce
Sautéed wild mushrooms
Duck Marsala jus
|
8
10
4
4
4 |
| |
All grillades are served with choice of:
* A Baked Sweet potato with maple brown sugar butter
* A Sweet potato, Yukon gold and double smoked bacon hash
* A Celery root, Parsnip and Yukon gold mash |
|
| |
|
|
| |
|
COQUILLE ST. JACQUES
Pan seared king scallops with wild mushrooms in a pernod
cream sauce baked in the half shell with parmesan cheese,
served with a celery root, parsnip and Yukon gold mash and asparagus
|
29 |
| |
|
SESAME AND GREEN TEA CRUSTED ATLANTIC SALMON
Served with sauteed swiss chard, jasmine rice and a
soy cream emulsion
|
24 |
| |
|
BABY SHRIMP AND VEGETABLE STUFFED SOLE
Over a stir fried vegetable medley with jasmine rice and bernaise sauce |
21 |
| |
|
| |
| |
|
VEAL SCHNITZEL
Lightly hand breaded veal, fried golden brown served on
a celery root, parsnip and Yukon golden mash
|
21 |
| |
|
HOBSON YOUR SCHNITZEL
Add turkey and brie
|
5 |
| |
|
AUSTRALIAN RACK OF LAMB
Spiced rubbed and oven roasted served with a sweet potato, Yukon gold
and double smoked bacon hash with marsala jus and asparagus |
33 |
| |
|
BROME LAKE DUCK TRIO
Duck confit, pan seared duck breast and a house-made duck sausage
served on a celery root, parsnip and Yukon potato mash served with
duck marsala jus, chef's favourite |
35 |
| |
|
HERB ROASTED CHICKEN SUPREME
Served over an acorn squash disc with Yukon gold, parsnip
and celery root mash topped with an apple pear compote |
25 |
| |
|
|
| |
|
SURF AND TURF MUFALDA
Beef tenderloin and tiger shrimp with roasted red peppers, artichokes and
scallions tossed in a vodka rose sauce topped with fried calamari |
25 |
| |
|
BAKED ZITI " AU GRATIN"
With double smoked bacon, oven roasted tomatoes, and roasted
shallots tossed in a parmesan cream sauce, baked with
bread crumbs and parmesan cheese
|
22 |
| |
|
|
| |
|
RATATOUILLE
Grilled vegetables stacked high and baked with
parmesan cheese and tomato sauce |
16 |
| |
|
HANDMADE RAVIOLI
Stuffed with mascarpone cheese and grilled vegetables with
a smoked tomato sauce |
18 |
| |
|
RISOTTO
Italian style rice cooked with sundried tomatoes and basil
with parmesan cheese |
16 |
| |
|
|
| |
|
PALACHINTA
Crêpe filled with berries in Grand Marnier liqueur and
topped with Swiss chocolate sauce
|
7 |
| |
|
TRIO OF CREME BRULÉE
Vanilla, Chocolate and Blueberry |
8 |
| |
|
CHEESECAKE
N.Y. with cherry sauce or one of our daily cheesecake features |
7 |
| |
|
SORBET
Ask your server for flavours |
7 |
| |
|
| TIRAMISU |
7 |
| |
|
MOCHA ESPRESSO CAKE
With coffee cream icing |
7 |
| |
|
20 HOBSON CHOCOLATE TRIO
Mocha and chocolate mousse, white chocolate fudge
and chocolate brownie |
7 |
| |
|
| CHEESE TROLLEY |
Market
Price |
| |
|
