Runway 25

Take Off

[Steaks]

Filet Mignon38

Char-grilled 8oz center cut beef tenderloin, topped with lobster compound butter and demi-glace sauce.

King’s Cut36

Char-grilled 10oz reserve Angus ribeye steak finished with a bone marrow bordelaise sauce.

New York Cut34

Char-grilled 10oz reserve Angus striploin steak smothered with a cognac peppercorn sauce.

Top Sirloin30

Bacon-wrapped 8oz reserve Angus sirloin, accompanied with whisky BBQ glaze and crispy fried onions.

Ontario Pickerel30

Pan-fried dusted pickerel fillet stuffed with crab and topped with a white wine lemon-caper cream sauce

Maple Walnut Salmon29

Crusted oven-roasted salmon fillet, finished with grilled pineapple, toasted coconut and rum-butter sauce.

Handcrafted Burger19

Seared house beef chuck, brisket and bacon patty, topped with crispy proscuitto, 5 year old cheddar, sauteed mushrooms, quick pickles, grilled balsamic red onion, horseraddish aioli and baby greens. Toasted brioche. Served with house pommes frite.

Lobster Mac & Cheese24

Ternder orecchette noodles tossed in extra old cheddar, parmesan, grano padano, and heavy cream. Topped and baked with toasted panko bread crumbs and bacon. Served with garlic baguette.

Short Rib Ragu26

Braised beef short rib and mushroom ragu atop a bed of herb and butter tagliatelle accompanied with garlic baguette.

Singapore Curry25

Poached shrimp and chicken tossed with coconut curry, chilies, cilantro, sauteed vegetables and tagliatelle.




Hydraulic Fuel

[Sauces]




Baggage

[Sides]

Hand-cut pommes frites with a side of frite sauce
Buttermilk-chive whipped potato
Four cheese “mac & cheese”
Brown butter mushrooms
Wild rice
Seasonal Vegetables
Plain Greens




Cruisin' at High Altitude

[Chef's Entrees]




Anti Aircraft Artillery

[Vegetarian Options]




Ditchin' in the Drink

[Seafood Selections]