Restaurant E18hteen DNU
Place Settings
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Number of Plastic Cutlery
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Appetizers
Jumbo Prawn Cocktail (6 pcs)
Bourbon cocktail sauce and lemon. One order comes with six pieces.
$19.00
Jumbo Prawn Cocktail (12 pcs)
Bourbon cocktail sauce and lemon. One order comes with twelve pieces.
$36.00
Caesar Salad
Crisp romaine, white anchovy, Parmigiano, garlic croutons, and pancetta.
$15.00
Burrata and Beet
Ontario plum, buckwheat honey granola, salt roasted beets, pingue proscuttio, a three-year aged balsamic, and Aurelius olive oil.
$23.00
Grilled Octopus
Popcorn puree, red pepper relish, ‘nduja, and potato.
$22.00
Steak Tartare
Classically seasoned, quail egg, and crostini.
$19.00
Entrees
Miso-Glazed Black Cod
Soy roasted squash, bok choy, buckwheat noodles, mushroom dashi, and pickled shitake.
$48.00
Mariposa Farms Duck
Smoked duck breast, confit rillette, chared parsnip puree, pickled cranberry, and date jam.
$40.00
Steaks and Chops
Angus Reserve Tenderloin (7 oz)
Pomme puree, le coprin mushrooms, and madeira demi glaze.
$55.00
Angus Reserve Striploin (12 oz)
Pomme puree, le coprin mushrooms, and peppercorn demi glaze.
$48.00
Alberta Angus Reserve Ribeye (14 oz)
Pomme puree, le coprin mushrooms, and bordalaise.
$58.00
Chateaubriand For Two (16 oz)
Pomme puree, le coprin mushrooms, and madeira demi glaze.
$110.00
Opal Valley Lamb Rack
Pomme puree, seasonal vegetables, and madeira demi glaze.
$58.00
Sides
Le Coprin Mushrooms Sherry and Fine Herbs
$12.00
Seasonal Vegetables Shallot Butter and Tarragon
$10.00
Pomme Puree
$10.00
Side Caesar
$10.00
Desserts
Vanilla Creme Brulee
Almond biscotti and berries.
$13.00
Three Cheese Board
Artisanal cheese, house pickles, fig jam, and crostini.
$30.00
Table D'hote Menus For Two
Option One
Caesar salad (crisp romaine, white anchovy, Parmigiano, garlic croutons, and pancetta), Chateaubriand for two (pomme puree, le coprin mushrooms, and madeira demi glaze), and Vanilla creme brulee (almond biscotti and berries).
$195.00
Option Two
Burrata and beet (Ontario plum, buckwheat honey granola, salt roasted beets, pingue proscuttio, a three-year aged balsamic, and Aurelius olive oil), Miso-glazed black cod (soy-roasted squash, bok choy, buckwheat noodles, mushroom dashi, and pickled shitake), and vanilla creme brulee (almond biscotti and berries).