AMERICAN STYLE MENU

Rubbed & smoked like pastrami (coriander/black pepper crust), then pulled. Served on a toasted Brioche Bun with Dill Pickle Slaw and a Mustard Seed Mayo.

Double-dredged for extreme crispness, stuffed with premium Smoked Ham and Gruyère, served with a tangy Honey-Hot Sauce Glaze.

Tossed in a house-made Alabama White BBQ Sauce (tangy, creamy, peppercorn-forward). Topped with crispy shallots and fresh parsley on a Potato Roll.

Two thin patties of premium Dry-Aged Beef, perfectly seared, with house-made American cheese, finely diced white onion, and Truffle Burger Sauce on a toasted Seeded Bun.

(house-made, pressed potato cylinders), topped with rich Smoked Brisket Gravy, sharp Cheddar Curds, and a sprinkle of chopped chives. (US/Canadian Fusion)

Luxury item using a brioche hot dog bun, filled with Warm, Butter-Poached Atlantic Lobster Meat, a whisper of chive, and a hint of smoked paprika.

St. Louis Cut Pork Ribs: Slow-cooked until tender, then finished over the grill with a sticky, complex Cherry-Bourbon BBQ Glaze and a side of Grilled Corn and Black Bean Salsa.

served atop a light, savoury Chive and Black Pepper Waffle, drizzled with Maple-Chipotle Syrup and finished with a whipped butter swirl.

quickly seared on a flattop, mixed with caramelised onions and bell peppers, smothered in a House-Made Provolone-Gouda Cheese Sauce on a soft Hoagie Roll.

Vegetarian Patty: With smoked paprika and cumin, grilled and served on a toasted bun with avocado puree, pickled red onions, and crisp lettuce.

Slow-cooked with citrus and spice, pressed with Dill Pickles, Vegan Mozzarella, and Mustard-Habanero Glaze on a crisp hero roll.

Grilled Halloumi & Blistered Peach: Served over a warm, lemon-herb farro salad with toasted pecans and a balsamic reduction

Two thick slices of cornmeal-crusted fried green tomato, layered with fresh mozzarella, arugula, and a Smoked Garlic Aïoli on a toasted bun