Rooted in classic French fare
MOTHER’S DAY
available Sunday, May 10 from 11:30am–2pm
Asparagus Gougère
–
Spring Salad
rhubarb, fennel, sorrel, dill, stracciatella
–
Vol-au-Vent
eggs, Béarnaise sauce
–
Sea Bream
radishes, turnip, kohlrabi, citrus beurre
or
Aged Lamb
grilled wild leek, panisse, mint & cucumber crème fraîche
–
Strawberry Chocolate Tart
chocolate sablé, strawberry compote, Caraïbe 66% ganache, vanilla anglaise
–
Petit Fours
per person 130
MENU DÉGUSTATION
Canapés
–
Crudo de Saint-Jacques
scallop crudo, dill, sorrel, kohlrabi, horseradish
–
Daurade
Japanese sea bream, citrus beurre blanc, radish, finger lime
–
Consommé
aged duck breast, cabbage, soubise, ginger, peanuts, Thai basil
–
Boeuf
wagyu, onion, mushroom, potato, sauce au poivre
add seared foie gras +30/70g
–
Remise en Bouche
Baileys-poached pear, hazelnut & pear crumble
–
Gâteau à l’abricot
apricot dacquoise, white chocolate mousse, apricot confit, concord grape
–
Petit Fours
per person 185
with wine pairings +125 (15oz)
Participation of the entire table is required.
PRESTIGE EXPERIENCE
Enhance your experience with a beautifully curated ten-course tasting menu
per person 280
with wine pairings +205
served until 8:30pm
à la Carte Lunch
Appetizer
Pain au Lait
16
cultured butter
Soupe
18
potato & leek soup, scallion oil, fermented leek powder, crème fraîche
Bœuf Consommé
30
short rib & chestnut ravioli, squash, mushroom, root vegetable
Salade du Terroir
26
Ontario grown leaves, radish, almond
Huîtres
30
six market oysters, red wine mignonette, lemon, horseradish
Tartare de Bœuf
28
capers, cornichon, shallot, mustard, espelette pepper, smoked egg yolk, brioche
Foie Gras Vol-au-Vent
38
seared foie gras, cabbage soubise, mushrooms, lemon
Stracciatella
60
rhubarb, caviar, marigold oil, mint
Entrée
Avocat Tartine
36
avocado, poached egg, tartine, tarragon, lemon
Courge et Homard
68
kabocha squash, Nova Scotia lobster, risotto
Saumon
40
Atlantic salmon, celeriac rémoulade, kale, cider beurre blanc
Cordon Bleu
36
Voltigeurs chicken thigh, jambon de Paris, camembert, dijon béchamel
Canard
36
Brome Lake boneless duck katsu, maple jus
Quiche
36
caramelized onion, royale, spinach, Gruyère, scallion, served with salade du terroir
Steak Frites
45
5oz beef strip loin, spinach royale, 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
Charcuterie et Fromage
14/oz
choice of pâté, Rosette de Lyon, jambon de Bayonne or foie gras parfait
choice of hard, soft or blue cheeses
served with baguette, cornichons, smoked mustard, onion jam, cultured butter, seasonal compote & Rosewood honeycomb
Seared Foie Gras
30
Frites
10
Potato & Leek
10
Consommé
12
TABLE D’HÔTE
available during lunch
Bœuf Consommé
squash, mushroom, root vegetables
or
Salade du Terroir
Ontario grown leaves, radish, almond
or
Soupe
potato & leek soup, scallion oil, fermented leek powder, crème fraîche
–
Cordon Bleu
Voltigeurs chicken thigh, jambon de Paris, camembert, dijon béchamel
or
Saumon
Atlantic salmon, celeriac rémoulade, kale, cider beurre blanc
or
Steak Frites
+15
5oz beef strip loin, spinach, frites, sauce au poivre
–
Crème Brûlée
Conestoga eggs, Madagascar vanilla bean
or
Gâteau Basque
almond frangipane, sour cherry compote, Chantilly
per person 65
à la Carte Dinner
Appetizer
Salade du Terroir
26
Ontario grown leaves, radish, almond
Huîtres
30
six market oysters, red wine mignonette, lemon, horseradish
Tartare de Bœuf
30
capers, cornichon, shallot, mustard, espelette pepper, smoked egg yolk, brioche
Noix de Saint-Jacques Poêlées et Cuisses de Grenouille
35
scallop, frog leg, parsley, crème fraîche, coriander
Foie Gras Vol-au-Vent
40
seared foie gras, cabbage soubise, mushrooms, lemon
Bœuf Consommé
30
short rib & chestnut ravioli, squash, mushroom, root vegetables
Escargot Tartine
60
Peconic escargot, sourdough, Montpellier emulsion
Stracciatella
60
rhubarb, caviar, marigold oil, mint
Entrée
Courge et Homard
75
kabocha squash, Nova Scotia lobster, risotto
Saumon
48
Atlantic salmon, celeriac rémoulade, kale, cider beurre blanc
Morue Charbonnière
60
miso-marinated sablefish, taboulé, grape, beurre blanc
Poulet
60
tarragon, morel mushrooms, potato, carrot, celery, Madeira sauce
add black truffle +30/3g
Canard
75
Brome Lake aged duck breast, beet, cassis, Valençay cheese, walnuts, sauce au poivre
Bœuf
90
5oz rib eye, sourdough crumble, pomme espuma, pickled shallot gel, broccolini, red wine jus
add seared foie gras +30/70g
Agneau
75
lamb three ways, smoked aubergine, panisse, tomato, pepper, olive, turmeric cauliflower, verbena, vadouvan
Carve & Filet
Châteaubriand
200
16oz AAA tenderloin, served with onion, carrot, potato espuma, lovage, sauce, sourdough & shallot crumble
additional guest garnish / 10 per serving
Sole Meunière
130
Dover sole, served with onion, carrot, potato espuma, lovage, sauce, sourdough & shallot crumble
additional guest garnish / 10 per serving
Vegetable Composée
30
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
16
cultured butter
Dessert
Crème Brûlée
18
Conestoga eggs, Madagascar vanilla bean
Chocolat
18
hazelnut, praline ice cream
Gâteau St-Honoré
18
craquelin choux pastry, white chocolate ganache, caramel sauce
Pomme
28
almond sponge cake, apple compote, white chocolate mousse
Fromage
14 per oz
selection of hard, soft & blue cheeses, Rosewood honeycomb, seasonal compote
Macaron Box
25
six chef-selected macaron flavours, beautifully packaged to go
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
LOOSE LEAF TEA
5.75
Bold Breakfast
Darjeeling Second Flush
Earl Grey Classic
Classic Green
Jasmine Mist
Simonnet-Febvre, Crémant de Bourgogne Brut, France
22
Champagne, Valentin Leflaive ‘Sigma’ Extra Brut Blanc de Blancs, France
45
Champagne, Taittinger Brut Réserve, France
50
White
6oz
2024 Sauvignon Blanc, Château Penin ‘Les Cabanes’, Bordeaux, France
22
2024 Vouvray, Bernard Fouquet ‘Cuvée de Silex’, Loire Valley, France
23
2021 Chardonnay, Pearl Morissette ‘Dix-Neuvième’, Niagara, Ontario
26
2024 Chablis, Domaine d’Élise, Bourgogne, France
35
2022 Sancerre, Daniel Chotard, ‘Les Coutones’ Monopole, Loire Valley, France
36
Rosé
6oz
2024 Last House ‘Midnite Negoce’, Niagara, Ontario
19
Red
6oz
2023 Côtes du Roussillon, Domaine Boucabeille, France
22
2023 Côte de Brouilly, Nicole & Romain Chanrion, France
26
2018 Rioja, Hermanos Peciña ‘Señorío de P. Peciña’, Crianza, Spain
28
2023 Bordeaux, Champ des Treilles, France
30
2023 Bourgogne, Clos de Somméré ‘Aux Concises’, France
36
Sweet
2oz
2022 Sauternes, Château la Tour Blanche ‘Emotions de la Tour Blanche’, Bordeaux, France
20
2021 Tokaj, Bodrog Borműhely ‘Szamorodni’, Hungary
23
COCKTAILS
Nuage Rouge
21
Dillon’s Selby gin, mixed berry syrup, mango, passion fruit, bitters foam
Arôme du Matin
24
Teremana Blanco tequila, lime, peach & cream syrup, apricot, green apple
French Flair
28
pear-infused bank vodka, Boulard Calvados, jasmine tea, lemon juice
Minuit Rosé
23
Northern Keep vodka, Last House Midnite rosé, strawberry & rhubarb syrup, citrus
Amertume
25
Reifel Rye whisky, Chambord, orange, chocolate bitters
NO & LOW ABV
Poire & Sureau
16
elderflower cordial, pear syrup, tonic water
Velours Chocolat
16
salted caramel coffee elixir, maple syrup, cocoa powder, cream
Éclat Rose
18
Oddbird Blanc de Blancs, passion fruit & raspberry syrup, yuzu juice
BEERS
Lagers
Burdock Château, Lager 4.5%, Ontario
14
Burdock Deluxe, Golden Lager, 4.5%, Ontario
16
Hoppy
Burdock Ducks IPA 6.3%, Ontario
16
Dark
Burdock Dunk, Dark Lager 4.6%, Ontario
10
Children’s Menu
Enjoy as a three-course prix fixe meal 55
Appetizer
Légumes Crus
12
crudités, ranch
Baguette au Fromage
14
cheesy baguette, garlic, mozzarella, chives
Entrée
Poulet
24
half cornish hen, broccoli
Petit Fromage Grillé
24
grilled cheese, tomato soup
Macaroni aux Fromages
24
macaroni, béchamel, mozzarella
Boeuf Braisé
28
braised beef short rib, carrot
Dessert
Coupe Glacée
12
sundae, sprinkles, chocolate sauce
AFTERNOON TEA
available Feb 21, May 23, and the last Saturday of every month, from 11:45am to 1:45pm
sample menu subject to change
Foie Terrine
Croque Monsieur
Quiche Lorraine
Quail Egg Brioche
Mini Croissant
–
Apple Tart
Pain au Chocolat
La Jaconde
Opera Cake
French Macaron
–
Pomme
+34
almond sponge cake, apple compote, white chocolate mousse
per person 98
Enhancements
Caviar
served with buckwheat blini, egg, crème fraîche, shallot & chive
Kaviari Prestige (15g) / 115
Kaviari Prestige (25g) / 180
Osetra Petrossian (30g) / 250
Huîtres
six market oysters, red wine mignonette, lemon
30
Charcuertie
choice of terrine, Rosette de Lyon, jambon de Bayonne or foie gras parfait
served with baguette, cornichons, smoked mustard, onion compote & cultured butter
Fromage
choice of hard, soft or blue cheeses, served with crostini, honey & seasonal compote
