I was initially impressed with the presentation...
-To Share-
Azure’s share platt ers are the perfect way to start…
Shellfish Platter
Half lobster, seared scallops, king crab salad, grilled jumbo shrimp
32
Veuve Clicquot Ponsardin, Champagne
20
Selection of Canadian Artisanal Cheeses
fresh and dried Niagara fruits, raisin walnut bread
18/person
Pedroncelli 3 Vineyards Cabernet Sauvignon, California
14
Salad of King Crab
Pressed watermelon, saffron and yogurt
18
2004 Nobilo Sauvignon Blanc
11
Heirloom Tomato Salad
Buffalo mozzarella, olive tapenade, arugula cress, smoked balsamic
14
Henri Bourgeois ‘Les Baronnes’ Sancerre, Loire Valley, France
12
Lobster Soup
Coconut milk, lemon grass and ginger
11
Cave Spring Dry Reisling, VQA Niagara
9
Chef’s Daily Soup Creation
8
Open Ravioli of Lamb
Tomato fondue, sweet pea broth
14
2004 Rodney Strong Cabernet Sauvignon
12
Seared Scallops
Black fennel puree, cranberry reduction, seedling salad
16
2004 Nobilo Sauvignon Blanc
11
Beef Tartar
Coddled egg yolk, balsamic shallot puree, frisse salad, herb crostini.
15
As an entrée with frites
28
2004 Virna de Borgogno Dolcetto d’Alba
13
Salad of Baby Lettuces
Shaved raw vegetables, citrus vinaigrette
10
Chateau de Maligny, Chablis, Burgundy, France
13
Veal Terrine
Celeriac, green apple, grain mustard, walnut toasts
13
Fassati Le Gaggiole Chianti, Italy
10
Linguine Ragout of Lobster
Peas in a light tarragon cream
30
Henri Bourgeois ‘Les Baronnes’ Sancerre, Loire Valley
12
Roasted West Coast Halibut
Lemon potato hash, wilted spinach,
tomato-olive relish
30
2004 Nobilo Sauvignon Blanc
11
Roasted Black Cod
Cumin scented carrots, swiss chard, carrot reduction, fennel pollen
32
2005 Pinot Grigio Collavini
10
Duo of Squab
Roasted breast, confit leggoat cheese gnocchi, sweet corn sauce
41
2004 Malivoire Estate Bottled Pinot Noir
15
Roasted Wild Salmon
Ragout of forest mushrooms, young leeks, asparagus and cream
28
Pedroncelli ‘Frank Johnson Vineyard’ Chardonnay
10
Grilled Veal Chop
Risotto of sweet peas, garlic wilted spinach, red wine sauce.
36
2003 Ravenswood Zinfandel
15
Lasagna of Roasted Vegetables
Ricotta cheese, Rustic basil tomato sauce
21
Chilli Mint Marinated Lamb Chops
Eggplant puree, curried potato croquette Cumin-yogurt sauce
42
2004 Rodney Strong Cabernet Sauvignon
12
Roasted Venison Loin
Wild blueberry gastrique, whipped sweet potato,
baby vegetables.
37
2004 Malivoire Estate Bottled Pinot Noir
15
14oz Bone-in Ribsteak
40
8oz Tenderloin
38
10oz Striploin
36
All steaks served with potato gratin, seasonal vegetables, and choice of Shallot Butter
or Peppercorn sauce.
02 Pedroncelli Cabernet Sauvignon
14
02 Bonterra Organic Cabernet Sauvignon
12
04 Rodney Strong Cabernet Sauvignon
12
04 Pirramimma ‘Stock’s Hill’ Shiraz
14
03 Ravenswood Zinfandel
15
04 Rodney Strong Merlot
11
Seared Foie Gras
15
Grilled Jumbo Prawn
9
Seared Scallops
12
½ Nova Scotia Lobster
25
Sautéed Forest Mushrooms
12
Medley of Vegetables
10
Steam asparagus
10
Lemon potato hash
10
* Private Dining Rooms Available for Special Functions
Shellfish Platter
Half lobster, seared scallops, king crab salad, grilled jumbo shrimp
32
Veuve Clicquot Ponsardin, Champagne
20
Selection of Canadian Artisanal Cheeses
fresh and dried Niagara fruits, raisin walnut bread
18/person
Pedroncelli 3 Vineyards Cabernet Sauvignon, California
14
-Appetizers-
Salad of King Crab
Pressed watermelon, saffron and yogurt
18
2004 Nobilo Sauvignon Blanc
11
Heirloom Tomato Salad
Buffalo mozzarella, olive tapenade, arugula cress, smoked balsamic
14
Henri Bourgeois ‘Les Baronnes’ Sancerre, Loire Valley, France
12
Lobster Soup
Coconut milk, lemon grass and ginger
11
Cave Spring Dry Reisling, VQA Niagara
9
Chef’s Daily Soup Creation
8
Open Ravioli of Lamb
Tomato fondue, sweet pea broth
14
2004 Rodney Strong Cabernet Sauvignon
12
Seared Scallops
Black fennel puree, cranberry reduction, seedling salad
16
2004 Nobilo Sauvignon Blanc
11
Beef Tartar
Coddled egg yolk, balsamic shallot puree, frisse salad, herb crostini.
15
As an entrée with frites
28
2004 Virna de Borgogno Dolcetto d’Alba
13
Salad of Baby Lettuces
Shaved raw vegetables, citrus vinaigrette
10
Chateau de Maligny, Chablis, Burgundy, France
13
Veal Terrine
Celeriac, green apple, grain mustard, walnut toasts
13
Fassati Le Gaggiole Chianti, Italy
10
-Main Dishes-
Linguine Ragout of Lobster
Peas in a light tarragon cream
30
Henri Bourgeois ‘Les Baronnes’ Sancerre, Loire Valley
12
Roasted West Coast Halibut
Lemon potato hash, wilted spinach,
tomato-olive relish
30
2004 Nobilo Sauvignon Blanc
11
Roasted Black Cod
Cumin scented carrots, swiss chard, carrot reduction, fennel pollen
32
2005 Pinot Grigio Collavini
10
Duo of Squab
Roasted breast, confit leggoat cheese gnocchi, sweet corn sauce
41
2004 Malivoire Estate Bottled Pinot Noir
15
Roasted Wild Salmon
Ragout of forest mushrooms, young leeks, asparagus and cream
28
Pedroncelli ‘Frank Johnson Vineyard’ Chardonnay
10
Grilled Veal Chop
Risotto of sweet peas, garlic wilted spinach, red wine sauce.
36
2003 Ravenswood Zinfandel
15
Lasagna of Roasted Vegetables
Ricotta cheese, Rustic basil tomato sauce
21
Chilli Mint Marinated Lamb Chops
Eggplant puree, curried potato croquette Cumin-yogurt sauce
42
2004 Rodney Strong Cabernet Sauvignon
12
Roasted Venison Loin
Wild blueberry gastrique, whipped sweet potato,
baby vegetables.
37
2004 Malivoire Estate Bottled Pinot Noir
15
-Azure Sterling Silver Steaks-
14oz Bone-in Ribsteak
40
8oz Tenderloin
38
10oz Striploin
36
All steaks served with potato gratin, seasonal vegetables, and choice of Shallot Butter
or Peppercorn sauce.
-Wines to Complement Your Steak-
02 Pedroncelli Cabernet Sauvignon
14
02 Bonterra Organic Cabernet Sauvignon
12
04 Rodney Strong Cabernet Sauvignon
12
04 Pirramimma ‘Stock’s Hill’ Shiraz
14
03 Ravenswood Zinfandel
15
04 Rodney Strong Merlot
11
-Signature Steak Additions-
Seared Foie Gras
15
Grilled Jumbo Prawn
9
Seared Scallops
12
½ Nova Scotia Lobster
25
-Signature sides for sharing-
Sautéed Forest Mushrooms
12
Medley of Vegetables
10
Steam asparagus
10
Lemon potato hash
10
* Private Dining Rooms Available for Special Functions