Mercy's Menu and Prices

$15.00

Chef’s choice of assorted meats, cheeses, pate, pickled items and fruit

$21.00

With goose mousse

$13.00

Creamy goose and duck liver pate (pork free), served with toast points, apples, grapes and preserves

$12.00

A plump scallop sauteed golden brown and wrapped up in a crepe smothered in a coconut milk-chevre bechamel sauce with haricots verts and balsamic reduction

Price may varies

A delicious mixture of ground turkey and vegetables perfectly steamed and served with sweet and spicy dipping sauces (3 pcs) - 5, (6 pcs) -8, (8 pcs) -10, (12 pcs) - 14

$7.00

Filled with pulled tender duck confit with shredded cabbage, leeks, and shiitake mushrooms, garnished with artisan greens and ginger soy reduction

$11.00

Panko breaded goat cheese deep fried and drizzled with truffle honey paired with artisan greens dressed with balsamic reduction

$11.00

A curried vegetable mélange of peas, carrots, onions, and potatoes; served with house made mango chutney. (2 pcs)-5, (4 pcs)-9

$11.00

Shredded cabbage, shiitake mushroom, leeks, carrots and herbs wrapped in rice paper with saffron aioli and zesty peanut sauce

$10.00

With shrimp

$7.00

Artisan greens tossed with ginger carrot vinaigrette and topped off with mangoes, red bell pepper, green onion and toasted mustard seeds. Side portion 5

$8.00

Fresh hearts of romaine tossed with a lemon anchovy vinaigrette and parmesan cheese; garnished with herbed croutons and anchovy fillets upon request side portion 6

$8.00

Organic baby spinach tossed with dried michigan cherries, candied pecans, gorgonzola cheese, smoked bacon and caramelized shallot vinaigrette . side portion 6

$9.00

A crisp romaine wedge topped off with gorgonzola dressing, heirloom cherry tomatoes, smoked bacon and sliced red onion

$8.00

fresh haricots verts, bean sprouts and fried tofu tossed in a sesame-lime vinaigrette, nestled within a seasoned rice cup

$8.00

$8.00

$6.00

$8.00

A small bowl of the traditional burmese coconut milk and curried chicken soup with egg noodles served with lemon wedges, red onion, crunchy noodles and crushed red pepper

$8.00

Caramelized shallots, leeks, red and yellow onions steeped into a rich vegetable broth with a sourdough crouton and gruyere cheeses

$8.00

A seasonal composition by chef jilek

Price may varies

An aromatic fish stew composed from tomatoes, fennel, and saffron; the pot includes mussels, clams, spot prawn and a halibut filet. topped off with some sourdough baguette and roasted red pepper and

$27.00

Grilled certified aged angus reserve new york strip steak served with thyme scented pomme frites, asparagus and choice of either sauce bearnaise or au poivre

$34.00

Ertified aged angus reserve 8 oz filet carefully grilled and rubbed with a paste of roasted garlic, dijon mustard and goat cheese. paired with white truffle yukon mash, roasted asparagus, sautéed mus

$21.00

Hot, medium, mild fresh cauliflower, red bell pepper, squash, zucchini and red onion roasted and paired with garbanzo beans, toasted cashews, saffron aioli and our house made coconut curry sauce

$37.00

Australian rack of lamb grilled and served alongside a savory sanwin makin cake with asparagus finished with a caramelized fig and marsala reduction

$24.00

Free range rooster quarters simmered in red wine with aromatics, served with button mushrooms, pearl onions, baby carrots and smashed yukon potatoes; finished with caramelized garlic and a rich borde

$24.00

Falling off the bone, this flavorful cut of lamb is served with browned button mushrooms, pearl onions, baby carrots and smashed yukon potatoes; finished with gravy and parsley mint gremolata.One sha

$27.00

Fresh salmon seasoned with spicy togarashi and pan roasted, floating in a ginger-lemongrass broth with shanghai cabbage, shiitake mushrooms, jasmine rice and mango salsa

$29.00

Maple Leaf Farms free range duck breast sautéed to perfection and accompanied with duck infused white bean salad, cardamom scented baby carrots and blood orange-sherry gastrique

$29.00

Toaasted coriander dusted plump sea scallops sautéed golden brown and nestled atop edamame and sweet corn succotash with jasmine rice and citrus ginger aigre-doux

$14.00

Eight ounces of juicy ground kobe beef served on a honey wheat bun with pomme frites, lettuce, tomato, onion and a dill pickle. Additional accompaniments $1/each gruyere, white cheddar, chevre, gorgo

$16.00

Glazed quail stuffed with figs, almonds, and aromatics grilled to crisp the parchment thin skin served with a small scoop of truffled potatoes and a mushroom jus

$15.00

Marinated jumbo shrimp gently sauteed with udon noodles served with orange supremes, cucumber, carrots, radishes and green onion

$14.00

Escalope of filet mignon poached in a rich aromatic broth served with rice noodles, bean sprouts, shiitake mushrooms, cilantro and mint

$12.00

Filled with pulled tender duck confit with shredded cabbage, leeks and shiitake mushrooms garnished with soba noodles, artisan greens and ginger soy reduction

$15.00

The dinner portion of the traditional burmese coconut milk and curried chicken soup with egg noodles served with lemon wedges, red onion, crunchy noodles and crushed red pepper

$5.00

$4.00

$3.50

$5.00

$4.00

$4.00

$5.00

$5.00

$8.00

$7.00

$8.00

Cubed challah battered in an egg and cream liason and deep fried to golden brown, rolled in cinnamon and sugar, and served with vanilla ice cream and chocolate sauce

$8.00

Oyce’s decadent chocolate cake

$9.00

Chocolate ganache filled pie crust topped with candied walnuts and whipped cream

$7.00

Vanilla, chocolate, wildberry sorbet

$8.00