2. S A L A D S
S O U P S
S A L A D S
S O U P S
T h e T u n a & F o i e G r a s
L o b s t e r B i s q u e
C h i c a g o S p i c y P u m p k i n S o u p
N e w E n gl a n d C l a m C h o w d e r
F r e n c h O n i o n S o u p
1 1 9Hot & Cold Mesclun mixed greens with chilled sesame tuna & pan-fried foie gras,
served with green beans, cherry tomatoes, French dressing & truffle oil.
Served with lobster tail chunks & garlic croutons.
Creamy soup of pumpkin, served with pumpkin seeds & whipped cream.
Creamy clam chowder made with potatoes, onions & clams.
Traditional French onion soup, baked with sliced baguette & Emmental cheese.
T h e N a u g h t y W a l d o r f
5 9Iceberg, cabbage, apples, celery, walnuts & creamy blue cheese dressing.
T h e M a r k e t C a e s a r
5 9Fresh romaine, bacon bits, homemade croutons, shaved Parmesan in a rich Caesar dressing
(select pork or beef). Choose your topping:
• Grilled chicken breast
• Smoked salmon
• Steamed prawns
T h e G r e e k
7 9Mesclun mixed greens, cherry tomatoes, cucumbers, red onions, Greek olives,
marinated feta cheese & olive oil lemon dressing.
T h e C o b b P r o h i b i t i o n
7 9Char broiled chicken breast, blue cheese, cucumbers, quail eggs, cherry tomatoes,
avocado & mixed greens in a red grape vinaigrette.
T h e S p i n a c h
7 9
8 9
5 5
Fresh baby spinach, sundried tomatoes, cherry tomatoes, quail eggs, topped with poached
egg, shaved Parmesan & bacon bits, served with French dressing (Select pork or turkey
bacon).
6 9
6 5
2 9
4 9
5 9
A s a l a d o f r o m a i n e l e t t u c e & c r o u t o n s d r e s s e d w i t h p a r m e s a n
c h e e s e , l e m o n j u i c e , o l i v e o i l , e g g , Wo r c e s t e r s h i r e s a u c e , g a r l i c ,
& b l a c k p e p p e r. C a e s a r s a l a d i s a s a l a d t h a t c o m e s f r o m I t a l y, &
m o s t p o p u l a t i o n s d e r i v e d f r o m t h e I t a l i a n m a f i a .
3. M a i n e L o b s t e r C o c k ta i l
2 4 9Chilled whole imported Canadian lobster tail (120gr) with avocado,
celery cubes, iceberg lettuce & brandy cocktail sauce.
B r o i l e d G i a n t S e a Sc a ll o p ’ s
3 4 9Imported Coral Sea Scallops, flashed under the broiler
with garlic herb butter & bread crumbs.
C o l d O y s t e r ’ s
4 2 5
5 7 5
7 5 0
Fines de Claires Oysters.
Served chilled with lemons, shallot vinegar & bread basket
½ dozen
9 pieces
dozen
H o t O y s t e r ’ s
4 2 5
5 7 5
7 5 0
Oysters Rockefeller or Hollandaise
½ dozen
9 pieces
dozen
J u m b o S h r i m p C o c k ta i l
1 1 9Steamed & Chilled jumbo shrimp on a zesty brandy cocktail sauce
with avocado, celery sticks, iceberg lettuce.
B e lg i u m St e a m e d M u s s e l s
1 7 9Fresh Mussels in a white wine & garlic sauce with a dash of cream.
P r i m e Oc e a n C o l d Pl att e r s
1 . 1 4 9Lobster, oysters, king crab, prawns, sea urchin & baby winkles.
Served on ice with shallot vinegar, lemons, homemade mayonnaise
& bread basket.
C l a s s i c C r a b C a k e s
6 9Pan-fried imported crab meat, served with chili butter emulsion & side salad.
T r u ffl e Pa r m e s a n F r i e s
5 9French fries with truffle oil & grated aged Parmesan.
B a k e d E s c a r g o t
7 9Old traditional French recipe of garlic herb butter & bread crumbs.
5 5
1 4 9
D e v i l e d Egg s
Stuffed boiled egg, with :
• Smoked Salmon
• Caviar
P r a w n C o c k t a i l i s a s e a f o o d d i s h c o n s i s t i n g o f s h e l l e d , c o o k e d ,
p r a w n s i n a M a r i e R o s e s a u c e o r c o c k t a i l s a u c e , s e r v e d i n a g l a s s .
I t w a s t h e m o s t p o p u l a r h o r s d ’ œ u v r e i n G r e a t B r i t a i n f r o m
t h e 1 9 6 0 s t o t h e l a t e 1 9 8 0 s
4. B r o i l i n g i s a c o o k i n g m e t h o d i n w h i c h f o o d i s c o o k e d d i r e c t l y
u n d e r h i g h h e a t . C h i c k e n o r s t e a k c a n b e c o o k e d u n d e r t h e b r o i l e r,
g i v i n g t h e m a n i c e c a r a m e l i z e d c r u s t & a j u i c y i n t e r i o r.
A b r o i l e r i s a l s o c a l l e d a s a l a m a n d e r i n a p r o f e s s i o n a l k i t c h e n .
S I D E SS I D E S 3 53 5 3 53 5
Tr u f f l e M a s h e d P o t a t o e s
B a k e d P o t a t o
Fr e n c h Fr i e s
S a u t é e d W i l d M u s h r o o m s
C r e a m e d S p i n a c h
B é a r n a i s e
G r e e n P e p p e r c o r n
B o r d e l a i s e / R e d W i n e S a u c e
M u s h r o o m s
B o u r b o n B a r b e q u e S a u c e
US T e n d e r l o i n R o a s t B e e f
US P r i m e St r i p l o i n
A u s t r a l i a n R a c k o f L a m b
A u s t r a l i a n R o a s t e d L a m b L e g ( b o n e i n )
7 5 0
1 . 1 2 5
1 . 4 0 0
6 2 5
9 5 0
1 . 2 0 0
1 . 3 9 9
2 . 3 5 0
Pl e a s e o r d e r 2 4 h o u r s i n a d va n c e o r a s k y o u r s e r v e r i f r e a d i ly
ava i l a b l e
600 grams (2-3 Guests)
900 grams (5-6 Guests)
1.2 kilograms (9-10 Guests)
600 grams (2-3 Guests)
900 grams (5-6 Guests)
1.2 kilograms (9-10 Guests)
900 Grams (2-3pax)
2.8 kilograms (6-7pax)
G a n gs t e r S i z eG a n gs t e r S i z e
P O RT I O NP O RT I O N
G a n g s t e r M e at Pl att e r
6 0 0 G r 8 9 9
T e n d e r l o i n 2 0 0 G r
2 8 9
4 5 0
St r i p l o i n 2 0 0 G r
2 4 9
3 5 0
All m e at i t e m s c o m e w i t h a c h o i c e o f o n e s i d e d i s h & o n e s a u c e
R i b E y e US P r i m e 3 5 0 G r 4 2 5
A u s t r a l i a n L a m b C u tl e t
B a b y S p r i n g C h i c k e n
2 5 0 G r 3 4 9
1 3 9
Combine three of the following choices:
US Tenderloin, Striploin, Prime Rib Eye,
Spring Chicken or Lamb Cutlet.
• US Beef
• Australian Wagyu
• US Beef
• Australian Wagyu
C h o p h o u s e B u r g e r 2 5 0 G r 1 9 0
Ask your server for the Burger of the week
C o t e d e B o e u f 8 9 9
(Op Ribs bone-in)
1.2 kilograms for 2-4 Guests
S A U C E SS A U C E S
S t e a m e d v e g e t a b l e s
C o r n K e r n e l s w i t h h e r b
b u t t e r
S a u t é e d m i x e d v e g e t a b l e s
5. I n t h e c o d e o f m a f i a , w h e n h e r e c e i v e d t h e f i s h p a r c e l m e a n s f r i e n d
o r d e a d m e n w e r e d r o w n e d b y a n o t h e r m a f i a
B r o i l e d W h o l e C a n a d i a n L o b s t e r
All m a i n s c o m e w i t h a c h o i c e o f o n e s i d e d i s h & o n e s a u c e
4 5 0 G r 6 5 0
B r o i l e d M a r i n at e d S a l m o n F i ll e t 2 0 0 G r 1 3 9
B r o i l e d D o v e r S o l e ( d e - b o n e d ta b l e s i d e )
Pa n F r i e d Bl a c k C o d
5 0 0 G r
1 8 0 G r
6 4 9
2 4 9
Pa p i ll o t e o f t h e S e a
1 2 9Delicatessen of mixed seafood & vegetables with green butter, baked in a packet of pastry paper.
Comes with Mash Potatoes or Angel Hair Pasta.
Tr u f f l e M a s h e d P o t a t o e s
B a k e d P o t a t o
Fr e n c h Fr i e s
S a u t é e d W i l d M u s h r o o m s
C r e a m e d S p i n a c h
S t e a m e d v e g e t a b l e s
C o r n K e r n e l s w i t h h e r b b u t t e r
S a u t é e d m i x e d v e g e t a b l e s
H o l l a n d a i s e
B e u r r e B l a n c
Ta r t a r
V i e r g e s
S I D E SS I D E S 3 53 5 3 53 5S A U C E SS A U C E S
I M P O RT E D S E A F O O DI M P O RT E D S E A F O O D
6. P A S TAP A S TAP A S TA
C h oose y ou r pas ta :C h oose y ou r pas ta :
S pa g h e t t i
P e n n e
A n g e l H a i r
B o l o g n a i s e 6 5
C a r b o n a r a 6 5
N a p o l i ta n a
M a r i n a r a
6 5
1 1 9
A l P e s t o
S c a l l o p s w i t h G a r l i c h e r b b u t t e r
6 5
1 3 9
A g l i o e O l i o
L o bs t e r w i t h T o m at o f o n d u e
6 5
2 1 9
S a u c e s e l e ct i o n :
S p a g h e t t i w i t h w a l n u t s a u c e i s t h e m o s t a l - c a p o n e f a v o r i t e f o o d .
I n t e r e s t i n g l y i t w a s a m o r e t r a d i t i o n a l r e c i p e t h a t , a f t e r C a p o n e ’ s
d e a t h , h i s s i s t e r M a f f i e s o l d t o R a g u , w h o u s e d i t t o m a k e t h e i r
v e r y f i r s t s p a g h e t t i s a u c e
7. P A S TAD E S S E RTD E S S E RT
AB C
A p p l e B a n a n a C r a n b e r r y C r u mb l e
4 5
NY
N e w Y o r k R a s p b e r r y C h e e s e c a k e
4 5
C D C
C h o c o l at e D e v i l C a k e
S T P
S t i c k y T o f f e e P u d d i n g
4 5
4 5
C C
C a r r o t C a k e
C C P
C a r a m e l C a s h e w P i e
4 5
4 5
C B
C r a n b e r r y B l o n d i e
4 5
Apple Banana Cranberry Crumble in a creamy custard combination
A moist carrot cake with layers of creamy cheese frosting & toasted cashews
New York Raspberry Cheesecake
Chocolate Devil Cake, with Bavarian chocolate, layered with dulche de leche caramel.
White Chocolate ‘brownies’ with cranberries
Caramel Cashew Pie, our delicious sweet dough base with special caramel & cashew filling.
Toffee pudding & sea salt caramel served in a jar, topped with butterscotch sauce &
homemade vanilla ice cream.
M e y e r L a n s k y, t h e m a f i a k i n g p i n w h o t r a n s f o r m e d C u b a i n t o a
g a m b l i n g & t o u r i s t m e c c a . H e r e a l l y l i k e C h e e s e B l i n t z e s , u s u a l l y
a s w e e t c h e e s e m i x t u r e w r a p p e d i n a t h i n d e l i c a t e p a n c a k e , o f t e n
s e r v e d w i t h f r u i t .
