Exciting, inspired updates to the menus accompanied an extensive interior remodel in Feb 2013. Lunch, served daily, offers Starters, Great Salads and Prime Plates. A small bites/small plates menu is available in the lounge. Dinner includes house favorites, like the Classic Dinner for Two prepared table-side, as well as new, adventurous items like Tiger Prawns & Diver Scallops Fricassée and Maple Leaf Duck Breast. Flambé desserts are a favorite classic signature: Cherries Jubilee, Bananas Foster, and Crêpes Suzette … all prepared table-side with dynamic flair. Chef Mark Simpson crafts daily specials, offering something unique every day.