Dinner Menu
Romaine Hearts with Caesar Vinaigrette,
Pancetta and Garlic Tomato Confit
Gathering of Organic Field Greens with
Wild Poppy Vinaigrette
Barolo Braised Brisket Biscuit
Herb Seared Muscovy Duck Breast
on Pasta e Fagioli
Forest Mushroom and Spinach Salad
with Warm Bacon Vinaigrette
North Atlantic Snow Crab Cakes with
Spicy Chipotle Rémoulade
Platinum Classic Calamari
Caviar Staircase Sampler with Traditional Garnish
A Trio of Caviars from Around the World
Soup - Chef's Daily Creation
Pearl and Porcini Dusted Scallops with
Grilled Fingerling Potato and Dashi Broth
Veal Ribeye with Seared Polenta and
Port Gastrique
Ontario Lamb Trio
Pecan Crusted Sustainably Farmed Barramundi
with Bamboo Scented Rice and Grapefruit Beurre Blanc
Organic Boneless Half Chicken
Caraway Scented Rosti and Sautéed Rapini
Lobster and Garganelli Tossed in
Roasted Turks Turban Nage
Miso Glazed Sablefish with Forbidden Rice
and Caramelized Lime Butter
The Platinum Burger
Hand Cut Wagyu Beef Patty Stacked with Pan Seared Duck Foie Gras, Roasted Portobello Mushrooms, Truffled Pecorino Cheese, Shallot Jam, Double Smoked Bacon & Ponzu Aioli on an Ace Kaiser
Selection of Grilled AAA Canadian Beef
Aged a Minimum of 6 Weeks
New York Striploin
Filet Mignon
Prime Rib
Rib Eye
Porterhouse
served with Truffled Potato Kugal
and Fresh Tomato Stack
Grand Marnier Scented Dark Chocolate Fondue
with Banana Bread, Brownies, Lemon Pound Cake and a Selection of Fresh Fruit
Framboise, Southbrook, Niagara, Canada
Honey & Cherry Crême Brulée
04 Riesling Icewine, Henry of Pelham, Niagara, Canada
Fresh Berry Cream Tort
02 Muscat de St. Jean de Minervois, VDN, Bagatelle, France
Strawberry Cheese Cake
95 Dolce, Far Niente, Napa Valley, USA
Selection of Ontario and Quebec Cheeses
Taylor Fladgate, 20 year old Tawny, Portugal
A Selection of Fresh Seasonal Fruit's and Berries
00 Tokaji Aszu, Chateau Megyer, 4 Puttonyos, Hungary
Today's Selection of Fine Truffles and Pastries
00 Rasteau Signature, VDN, Southern Rhone, France
"The menu of the Platinum Club is composed of the ingredients of our local bounty, the cultures of Toronto's people and the best intentions of our Team to bring you organic, sustainably grown and healthfully prepared dishes.
