Seared Scallops
Pan-seared scallops with cauliflower purée and brown butter. Sustainably sourced and garnished with microgreens for a delicate, elegant start.
Our sommelier has selected wines to elevate each course.
A bold Cabernet Sauvignon complements the richness of the dry-aged ribeye. Full-bodied with notes of dark fruit and oak.
A lightly oaked Chardonnay enhances the delicate flavors of seared scallops. Buttery texture with bright citrus notes.
A rich Port wine pairs beautifully with the warm chocolate fondant. Sweet fortified wine with berry and chocolate notes.
Must-try creations from our culinary team.
A curated multi-course experience featuring seasonal highlights. The menu changes with the seasons and includes thoughtful wine pairings for a complete journey through our kitchen.
A massive bone-in ribeye for two, carved tableside. Dry-aged 45 days and served with roasted vegetables for a dramatic, shareable centerpiece.
We believe in honoring classic steakhouse traditions while embracing Canadian ingredients. Locally sourced produce and in-house dry-aging allow us to create dishes that feel both timeless and distinctly of this place.
— Executive Chef, Bistrozanor
Our dining room blends classic elegance with modern comfort, perfect for any occasion. Attentive service and warm, inviting decor create an atmosphere where every detail is considered, from the soft pendant lighting to the fine china and glassware on each table.
Whether you are celebrating a milestone or enjoying a quiet dinner, the room is designed to make the evening feel effortless and refined. The subtle gold accents and dark wood tables provide a luxurious backdrop for the menu's bold flavors.
Join us for an exceptional dining experience. Reservations recommended for dinner and lounge access.
Our offline casino lounge hosts Texas Hold'em tournaments with chip buy-ins.
The casino card room features poker tables and a high roller atmosphere.