laris prix fixe menu / A 7-COURSE TASTING MENU /

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3 laris prix fixe menu / A 7-COURSE TASTING MENU / SINGLE OYSTER WITH CAVIAR Dressed with Lemon Foam La Chablisienne Petit Chablis Pas si Petit 2013 Chardonnay Chablis, Burgundy, France SMOKED SALMON & SALMON ROE Dill Creme Fraiche, Caper Popcorn, Pickled Shallot Chateau Perenne Blanc 2014 Semillon, Sauvignon Blanc, Sauvignon Gris Blaye Cotes du Bordeaux BEEF & BARLEY BRODO Oxtail, Black Truffle, Root Vegetables Scalabrone by Tenuta Guado al Tasso 2011 Cabernet Sauvignon, Merlot, Syrah Bolgheri, Tuscany, Italy HOT FOIE GRAS Toasted Brioche, Chili and Date Puree, Passionfruit Maxwell Honey Mead McLaren Vale, Australia SEARED SCALLOPS Curried Pumpkin Puree, Roasted Cauliflower, Raisins Terenzuola Fosso di Corsano Vermentino Colli di Luni, Northern Tuscany, Italy GRILLED USDA PRIME BEEF RIB-EYE Red Wine Sauce, Bone Marrow, Truffled Mash Chateau Puygueraud 2009 Merlot, Cabernet Franc, Malbec Cotes de Francs, Bordeaux BABY SHIRAZ POACHED PEARS Lemon Creme Fraiche, Shiraz Syrup Nirvana by Dow s Port Touring Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca Douro, Portugal 888 Tasting Menu 1,388 with Wine Pairing Our tasting menu will be served only to the entire table.

4 seafood counter seafood feast for two or four A SELECTION OF THE FRESHEST SEAFOOD Canadian Lobster, King Crab Legs, Oysters and Other Seafood Delights with Our Signature House Condiments for Two 750 for Four 1,500 OYSTERS (MARKET PRICE PER PIECE) Ask you server for chef s daily selection of oysters. Signature House Condiments TRIO OF OYSTERS 138 Chef-Selected and Whimsically Flavored SMOKED SALMON & SALMON ROE 188 Dill Creme Fraiche, Caper Popcorn, Pickled Shallot SNAPPER & LOBSTER CEVICHE 198 Mango Salsa, Avocado, Habanero, Sweet Potato Chips soup SIGNATURE BEEF & BARLEY BRODO 118 Oxtail, Root Vegetable, Black Truffle LOBSTER BISQUE 128 Creme Fraiche and Fennel Pollen SOUP OF THE DAY 108

5 salads & starters PORTERHOUSE CAESAR SALAD 148 Grilled Romaine, Pancetta, Roasted Garlic Dressing, Grana Padano ARUGULA & PICKLED BEET SALAD 138 Spiced Walnuts, Stilton, Sherry Vinaigrette BURRATA WITH HEIRLOOM TOMATOES 178 Aged Balsamic, Basil, Pine Nuts CHARCOAL-FLAMED TARTAR 228 Crostini, Gribiche, Chef s Pickled Mustard, Sage SEARED DIVER SCALLOPS 198 Curried Pumpkin Puree, Roasted Cauliflower, Raisins FOIE GRAS HOT Pan-Fried with Toasted Brioche, Chili and Date Puree, Passionfruit 218 COLD Torchon with Cocoa Soil, Pink Pepper, Poached Pear 218 STURIA SUSTAINABLE FRENCH CAVIAR Served with House Condiments STURIA VINTAGE 30g 1,468 A caviar combining rounded firmness and harmonious fruit. STURIA PRESTIGE 30g 1,988 A dark and subtle caviar with some nutty notes.

6 beef cuts from the grill Our aged meats come naked from our wood burning grill or oven, add a topping, sauce and sides to pimp out your experience. Please allow sufficient time for the steaks to be prepared. Sit back and enjoy a glass of wine. Depending on your desired meat temperature, Tomahawk and Porterhouse Steaks require up to 45 minutes preparation time. linz heritage angus USDA prime beef / ON THE BONE / 34 oz PORTERHOUSE 1, oz T-BONE oz KANSAS CITY STRIPLOIN oz TOMAHAWK RIB-EYE 1, oz RIB-EYE 688 / OFF THE BONE / 12 oz SKIRT STEAK oz SIRLOIN oz RIB-EYE oz TENDERLOIN 398 cape grim tasmanian grass-fed beef 14 oz RIB-EYE oz SIRLOIN 368 triple-seared japanese wagyu A4 8 oz SIRLOIN oz THE LADY S CUT 410 CHEF S CUT Ask our chef what he is passionate about at the moment. BUTTERS & SAUCES Truffle Butter, Smoked Honey Chipotle Butter, Cafe de Paris Butter Bearnaise, Chimichurri, Red Wine, Peppercorn

7 toppings & accompaniments for your steak SEARED FOIE GRAS 168 CANADIAN LOBSTER TAIL 228 KING PRAWNS 178 HONEY- GLAZED DOUBLE SMOKED BACON 158 NEW YORK S OSCAR STYLE 248 Buttered King Crab, Asparagus, Bearnaise grilled seafood CANADIAN LOBSTER 528 Covered in Roasted Garlic and Herb Butter, Baked in the Wood-Fired Grill MARKET FISH (MARKET PRICE) Baked in the Wood-Fired Grill with Chef s Selected Accompaniments NEW ZEALAND SALMON FILET 268 Baked in the Wood-Fired Grill with Ladolemono and Dill KING CRAB LEGS 268 Cooked with Lemon and Butter

8 other mains SLOW-COOKED SAKURA CHICKEN 268 Spiced Tomato and Lime Chutney GRILLED AUSTRALIAN LAMB RACK 368 Parsnips and Black Garlic Puree CARBONARA PASTA 228 Guanciale, Grana Padano, Crispy Sage RISOTTO DI VERDURA 218 Seasonal Vegetables, Taleggio, Tarragon Butter CONFIT DUCK LEG 248 Earl Grey and Sour Cherry Compote BUCATINI PASTA WITH BURRATA 198 Slow-Cooked Tomato Sauce, Basil

9 sides We like to make a big deal of our sides, try at least two with your steak or main dish. the potatoes TRIPLE-COOKED FRIES WITH SEA SALT & VINEGAR SPRAY 78 CLASSIC MASHED POTATOES 78 BRIE & CHIVE MASHED POTATOES 88 CAJUN-DUSTED SWEET POTATO FRIES & PARMESAN 78 PORTERHOUSE SIGNATURE LOADED BAKED POTATO 98 the rest but still the best MAPLE-GLAZED CARDAMOM CARROTS 78 STUFFED PORTOBELLO MUSHROOM AU GRATIN 98 CREAMED SPINACH WITH NUTMEG & COGNAC 78 MAC N CHEESE 78 CHILI & GARLIC ROASTED BROCCOLI 78 BRUSSELS SPROUTS WITH BACON & GOAT CHEESE 88

10 dessert menu / Our Sweet-o-Meter / Not everyone likes to be sweet so we created a scale of ( 1 to 5). PAVLOVA MESS ( 5 ) 88 Mango, Passion Fruit, Caramelized Meringue MADAGASCAR CHOCOLATE FONDANT ( 3 ) 88 Single Origin Chocolate, Stewed Madeira Cherries WARM SPICE & KAFFIR LIME CREME BRULEE ( 3 ) 88 BAKED APPLE TART TATIN ( 4 ) 88 Vanilla Bean Ice Cream, Apple Butter Caramel CHOCOLATE CHIP ICE CREAM SANDWICH ( 3 ) 88 Chocolate Chip Cookies, Salted Caramel Ice Cream, Chocolate Chunks BABY SHIRAZ POACHED PEARS ( 3 ) 88 Lemon Creme Fraiche, Shiraz Syrup SELECTION OF ARTISANAL CHEESES ( 2 ) 188 Candied Hazelnuts, Honey Comb, Rose Hip, Quince Paste, Toast SELECTION OF SORBETS & ICE CREAMS 88