Rooted in classic French fare
TABLE D’HÔTE
available during lunch
Soupe à l’Oignon et Truffes
puff pastry, Gruyère, fine herb
or
Salade du Terroir
Clearwater Farm leaves, Palatine Orchard Red Love apple, almond
–
Canard
Foila Farm duck confit, cassoulet, lardons
or
Gnocchis à la Parisienne
butternut squash, ricotta, sage
or
Steak Frites
+15
5oz beef tenderloin, spinach, frites, peppercorn sauce
–
Crème Brûlée
Conestoga eggs, Madagascar vanilla bean
or
Tête de Moine Cheese
green strawberry, baguette
or
Tartelette au Citron
lemon meringue tartlet, candied lemon, basil
per person 60
Chardonnay, Domaine Baud, Crémant du Jura, France
24
Champagne LeLarge-Pugeot ‘Tradition’, France
45
White
6oz
2023 Sauvignon Blanc, Domaine des Loges, Loire Valley, France
18
2022 Chardonnay, Hidden Bench ‘Bistro’, Beamsville Bench, Niagara, Ontario
22
2016 Riesling, C. von Nell-Breuning ‘Spätlese Trocken’, Mosel, Germany
23
2023 Chablis, Domaine Hamelin, Bourgogne, France
28
2022 Sancerre, Domaine Bernard Fleuriet & Fils, Loire Valley, France
32
Rosé
6oz
2023 St. John ‘Beausoleil’, Côtes de Thau, Languedoc, France
21
Red
6oz
2023 Domaine du Séminaire, Côtes du Rhône, France
18
2020 Gamay, Laurent Lebled ‘Ça C’est Bon!’, Loire, France
23
2021 Tempranillo, Jalón ‘Peña Aldera’, Crianza, Rioja, Spain
24
2008 Bordeaux, Vieux Château Champs de Mars ‘Stacie’, France
29
2023 Bourgogne Rouge, Domaine La Croix Montjoie, France
35
Sweet
2oz
2023 Riesling, Cave Spring ‘Select Late Harvest’, Lincoln Lakeshore, Ontario
16
2009 Côteaux du Layon, Domaine FL ‘Les 4 Villages’, Loire Valley, France
20
Sauternes-Barsac, Château Coutet, Bordeaux, France
30
COCKTAILS
Heavenly Mist
19
velvet black tea infused Dillon’s gin, simple syrup, cream, citrus
Framboise Martini
20
Northern Keep vodka, Chambord, raspberries, citrus, Ms. Better’s bitters
Vents Nordiques
22
Bank vodka, lychee cactus pear & yuzu juice, soda water, cucumber
Manhattan Noir
24
Bushmills 10 year single malt whiskey, Amaro Il Seminatore, NOA sweet vermouth, orange zest
Eclat
26
Dobel tequila, pineapple & clementine juice, yuzu & orange bitters
Cerises et Bulles
28
Rémy Martin VSOP brandy, Millesimato Prosecco, cherry syrup, citrus
NO & LOW ABV
De Casoni
18
NOA sweet vermouth (<0.5%) & Italian bitters, Monday gin (<0.5%), cherry syrup
Yuzu 75
18
Monday gin (<0.5%), Oddbird Blanc de Blancs, yuzu
Amour d’Amandes
18
NOA sweet vermouth (<0.5%), Monday gin (<0.5%), lychee juice
BEERS
Lagers
Blue Moon Belgium White, Belgian-style Witbier 5.4%, Montreal, Quebec
12
Kronenbourg 1664, Pale Lager 5%, Alsace, France
14
Crisp
Beau’s Lug Tread, Kölsch 5.2%, Vankleek Hill, Ontario
12
Hoppy
Muskoka Detour, IPA 4.3%, Muskoka, Ontario
12
Dark
Waterloo Dark 5%, Waterloo, Ontario
12
MENU DÉGUSTATION
Canapés
–
Salade du Terroir
Clearwater Farm leaves, Palatine Orchard Red Love apple, almond
–
Noix de Saint-Jacques Poêlées
Manila clam, Yukon Gold potato, fennel
–
Homard
butter-poached lobster tail, carrot, leek, ginger
–
Canard
Foila Farm aged duck, maitake mushroom, quince & sour cherry, duck jus
add seared foie gras +30/70g
–
Remise en Bouche
apple, cranberry
–
Fromage Blanc
pumpkin, spiced rum
–
Petit Fours
per person 165
with mocktail pairings +60
with wine pairings +90 (14oz)
Participation of the entire table is required.
à la Carte Dinner
Appetizer
Huîtres
20
four market oysters, red wine mignonette, lemon
Crevette et Crab
30
Fogo Island shrimp, snow crab, kohlrabi, fennel, rose, elderflower
Salade du Terroir
22
Clearwater Farm leaves, Palatine Orchard Red Love apple, almond
Tartare de Bœuf
26
served with brioche & pasteurized egg yolk
Foie Gras Poêlé Vol-au-Vent
40
seared foie gras, sour cherry, mushroom, Armagnac jus
Noix de Saint-Jacques Poêlées
38
Manila clam, Yukon Gold potato, fennel
Soupe à l’Oignon et Truffes
20
puff pastry, Gruyère, fine herb
Entrée
Gnocchis à la Parisienne
38
butternut squash, ricotta, sage
Saumon
48
Atlantic salmon, chou farci, cider beurre blanc
Flétan
60
butter-poached halibut, celeriac, clam, ramp
add black truffle +20/3g
Poulet
58
Chantecler chicken, wild mushroom, black truffle, sauce albufera
Canard
58
Hudson Valley duck, orange, endive, fennel
Bœuf
74
6oz rib eye steak, maitake mushroom, pommes Anna, jus
add seared foie gras +30/70g
For Two
Châteaubriand
180
6oz tenderloin, brassicas, pommes Anna, potato espuma, gaufrette, onion, Bordelaise sauce
Sole Meunière
130
Dover sole, brassicas, pommes Anna, potato espuma, gaufrette, sea lettuce, meunière sauce
Features
Caviar
served with buckwheat blini, egg, crème fraîche, shallot & chive
Kaviari Prestige (15g) / 115
Kaviari Prestige (25g) / 180
Osetra Petrossian (30g) / 250
Pain au Lait
14
St. Brigid’s butter
à la Carte Lunch
Appetizer
Pain au Lait
12
St. Brigid’s butter
Soupe à l’Oignon et Truffes
19
puff pastry, Gruyère, fine herb
Salade du Terroir
20
Clearwater Farm leaves, Palatine Orchard Red Love apple, almond
Tartare de Bœuf
25
served with brioche & pasteurized egg yolk
Foie Gras Vol-au-Vent
38
seared foie gras, sour cherry, mushroom, Armagnac jus
Entrée
Croque Madame
24
ham, Gruyère, Béchamel, fried egg
Gnocchis à la Parisienne
34
butternut squash, ricotta, sage
add black truffle + 20 (3g)
Saumon
40
Atlantic salmon, chou farci, cider beurre blanc
Canard
36
Foila Farm duck confit, cassoulet, lardons
Bœuf Bourguignon
32
beef chuck, potato, mushrooms, smoked mustard
Steak Frites
45
5oz beef tenderloin, spinach, frites, sauce au poivre
Features
Caviar
served with buckwheat blini, egg, crème fraîche, shallot & chive
Kaviari Prestige (15g) 115
Kaviari Prestige (25g) / 180
Osetra Petrossian (30g tin) / 250
Seared Foie Gras
30
Frites
10
Dessert
Crème Brûlée
15
Conestoga eggs, Madagascar vanilla bean
Chocolat
16
hazelnut, praline ice cream
Choux à la Crème
17
pistachio, raspberry
Tête de Moine Cheese
14 per oz
green strawberry, baguette
SPECIALTY COFFEE
18
Le Cappuccino Royal
Frangelico & amaretto layered cappuccino
Forêt Noire
crème de cacao, Heering cherry liqueur, crème fraîche
Spanish Coffee
brandy, Amaro Lucano, espresso, crème fraîche
Irish Coffee
Bushmills Irish whiskey, espresso
