Rooted in classic French fare

Menus

Auberge du Pommier is defining contemporary French cooking in Canada. Our cuisine honours both the refined techniques and rustic styles of classic French fare, with an innovative North American accent. Simple yet elevated, our seasonal menus focus on quality by using the finest ingredients, highlighting their natural flavours and textures and plating them elegantly. Every dish genuinely respects and celebrates exquisite food.
Dinner

à la Carte Dinner

Appetizer

Potage Parmentier

21

leek & potato soup, fried oyster, Pernod crème fraîche, truffe noire

Foie Gras

28

dehydrated chocolate, cacao cornbread, soured cream, cashew beer nuts, cherry gastrique, kirsch jus

St. Jacques et Poulpe

27

seared scallop, octopus presse, harissa, elderflower cucumber, dill tapioca

Tartare

24

hand-cut beef tartare, white anchovy, pickles, cornichon gelée

Méli Mélo

17

crêpe crisps, fromage frais, acorn squash, fig vinaigrette, pumpkin seed praline

Homard

27

lobster & leek terrine, Dijon egg yolk purée, Espelette pepper, trompette de la mort

Entrée

Flétan

45

braised halibut, seaweed fregola, caper & anchovy relish, andouille velouté

Canard

44

duck breast, pistachio-crusted carrot, wheatberries, quince agrodolce, boulettes de foie, sauce albuféra

Agneau

45

lamb loin persillade, braised shoulder, fricassée of winter chanterelles, courgette, rosemary panisse, licorice jus

Truite

39

steelhead trout, shaved squid, polenta, pickled chanterelles, grilled baby gem, orange & vanilla jus

Bœuf

52

beef filet, braised oxtail, lovage onions, Sarladaise potatoes, sherry & molasses jus

Risotto

32

poached hen’s egg, roasted cauliflower, Bayonne ham, Parmigiano-Reggiano, Marcona almonds

Spécialités Festives

Acadian Caviar

135

buckwheat blini, traditional garnishes

Champignons

14

Racines

14

Légumes

14
Tasting

le Centre

an exploration of France’s culinary tradition

Petite Charcuterie

Tartelette aux Escargots

escargot tartlet, Sainte-Maure goat cheese,
Jerusalem artichoke, Chartreuse vinaigrette

Petit Salé

brined pork belly, carrot rémoulade, lentilles du Puy,
palette fumée, violet mustard, pickled apples

Entremet de Saison

Filet de Sole Nantua

sole paupiette, sidestripe shrimp, épinards crèmès,
baked semolina, sea vegetables

or

Cerf de Boileau

venison, buttermilk parsnip, paillasson Lyonnais,
grelot onions, juniper jus

Beignet de Carnaval

cinnamon beignet, bergamot curd, fromage blanc,
orange blossom ice cream

Mignardise

blackberry caramel

per person 105
with wine pairing 160

Participation of the entire table is required.
Items available à la carte.

Lunch

à la Carte Lunch

Salad

add daily fish to any salad

10

Romaine

15

apple, kohlrabi, Parmigiano-Reggiano, anchovy vinaigrette

Artichauts Barigoule

20

globe & baby artichokes,
tender shoots, cèpe marmalade,
black garlic aïoli

Méli Mélo

14

greens, crêpe crisps, fromage frais, asparagus amandine, vinaigrette maison

 

Appetizer

Soupe de Jour

13

seasonal soup

Carpaccio de Poulpe

18

grilled octopus, cucumber,
dill tapioca, harissa aïoli

Terrine de Foie Gras et Lapin

24

foie gras & rabbit terrine, cassis gelée, pickled radish & plum, hibiscus crumble

Steak Tartare

hand-cut beef, white anchovy,
classic garnishes

appetizer

18

main course with pommes frites

24

Entrée

Omelette du Jour

18

fresh farm eggs, pommes frites,
local greens

Moules Marinière

13 • 20

mussels, tomato, anise, garlic,
fine herbs, baguette

half • full order

Crêpe de Sarrasin

21

buckwheat crêpe, Northern Woods mushrooms, Comté, savoury oatmeal, cranberry compote

Steak Frites

37

strip loin, char-grilled broccolini, pickled pearl onions, sauce Bordelaise

Risotto

14 • 24

watercress pesto, jambon de Bayonne, Comté, green almonds

half • full order

Poulet

27

pan-roasted chicken suprême,
petits pois, courgette galette, smoked bacon

Thon Niçoise

26

Albacore tuna, quail egg, olives noire, haricots verts, fingerling potatoes, 100km tomatoes

Dessert

Dessert

Lunch

Bombe au Chocolat

12

rum butterscotch, malted milk crumble, honeycomb caramel,
white chocolate mint ice cream

Gâteau au Pavot et Pomelo

12

poppy seed & pomelo cake,
peach rosemary compote,
hibiscus sorbet

Beignet de Carnaval

12

cinnamon beignet, bergamot curd, fromage blanc,
orange blossom ice cream

Crème Brûlée

12

vanilla custard, stewed cranberry

Dinner

Bombe au Chocolat

12

rum butterscotch, malted milk crumble, honeycomb caramel,
white chocolate mint ice cream

Gâteau au Pavot et Pomelo

12

poppy seed & pomelo cake,
peach rosemary compote,
hibiscus sorbet

Beignet de Carnaval

12

cinnamon beignet, bergamot curd, fromage blanc,
orange blossom ice cream

Bavarois Fruit de la Passions

12

passion fruit bavarois, tonka bean streusel, basil, mandarin sorbet

Soufflé

18

Calvados, caramelized Niagara apple

SPECIALTY COFFEE

12

Le Cappuccino Royal

Frangelico & amaretto layered cappuccino

Conquistador

Amaro Montenegro, D’Eaubonne V.S.O.P. brandy, bitters, nutmeg

Forêt-Noire

crème de cacao, Godiva white chocolate liqueur, Heering cherry liqueur, vanilla cream

LOOSE LEAF TEA

5.75

“Pomme” Signature Tea

Floral Jasmine

Organic Health & Well-Being Green Tea

Imperial Earl Grey

Organic Chamomile

Marrakesh Mint

Cocoa Chai Chai

Scotch

1.25oz

The Glenlivet 12 Year Old

11

Bowmore 12 Year Old

13

The Balvenie DoubleWood 12 Year Old

15

The Glenlivet French Oak 15 Year Old

16

The Macallan Gold

16

Ardbeg 10 Year Old

19

The Glenlivet 18 Year Old

20.5

Glenfiddich 18 Year Old

22

The Macallan Sienna

40

Glenfiddich 12 Year Old

12

Laphroaig Quarter Cask

14

Longmorn 15 Year Old Longmorn Old

16

Glenfiddich Solera Reserve 15 Year Old

16

Dalwhinnie 15 Year Old

18

Oban 14 Year Old

20

Lagavulin 16 Year Old

21

The Macallan Amber

28

The Macallan Ruby

58
Cheese

Fromage

All cheeses are served with O&B Artisan fennel pollen ficelle, Ontario honeycomb, mead gelée & seasonal fruits

Avonlea Clothbound Cheddar

semi-hard, thermalized cow’s milk cheese from Prince Edward Island

Valençay

semi-soft, ash-covered goat’s milk cheese from the province of Berry in France’s Loire Valley

Bleu d’Auvergne

cow’s milk blue cheese from the region of Auvergne in south central France

Ossau-Iraty

semi-hard, raw sheep’s milk cheese from the Pyrenees mountains in central France

Langres

soft, washed rind, raw cow’s milk cheese from the plains of Champagne in northern France

Wine & Cocktail

Wines by the Glass

6oz

Bubbles

N.V. Can Xa Cava Brut, Barcelona, Spain

12

N.V. Henry of Pelham ‘Cuvée Catharine’ Rosé Brut, Niagara, Ontario

18

N.V. Domaine Baud Père & Fils, Crémant du Jura, Jura, France

17

N.V. Perrier-Jouët Grand Brut, Champagne, France

26

White

2013 Cave Spring ‘Jump’ Chardonnay, Niagara, Ontario

12

2015 Domaine de ľHerré Sauvignon Blanc, Côtes de Gascogne, France

14

2015 Solid Ground, Lodi, California, U.S.A.

15

2015 Pearce-Predhomme Pinot Gris, Willamette Valley, Oregon, U.S.A.

17

2014 Norman Hardie ‘Cuvée Crustace’ Chardonnay, Prince Edward County, Ontario

20

2014 Cave Spring ‘Canoe’ Riesling, Niagara, Ontario

12

2015 Château Haut-Grelot, Blaye, Côtes de Bordeaux, Bordeaux, France

15

2015 Château Pesquié ‘Les Terrasses’ Ventoux, Southern Rhône, France

16

2015 Domaine Laroche ‘Saint Martin’ Chablis, Burgundy, France

18

Red

2014 Cave Spring ‘Biff’s Juicy Red’, Niagara, Ontario

12

2014 Jean-Luc Colombo ‘Les Abeilles’, Côtes du Rhône, France

15

2014 Tomero Malbec, Mendoza, Argentina

17

2014 La Mozza ‘I Perazzi’ Morellino di Scansano, Tuscany, Italy

18

2014 Jean Gagnerot ‘Auberge du Pommier Vingt Cinq’ Pinot Noir, Burgundy, France

18

2014 Vignoble Foncalieu ‘Le Versant’ Merlot, Pays d’Oc, France

14

2012 Château Eugénie ‘Cuvée Pierre le Grand’, Cahors, France

16

2013 Mission Hill ‘Reserve’ Shiraz, Okanagan Valley, British Columbia

17

2012 Château Franc-Cardinal, Côtes de Francs, Bordeaux, France

18

2013 Tin Barn ‘R8’ Cabernet Sauvignon, Sonoma County, California, U.S.A.

20

COCKTAILS DE LA MAISON

Champagne Cocktail Maison

15

Aperol, Lillet Blanc, ginger liqueur, crémant

Fait ta Valise

16

Absolut vodka, Lillet Rouge, Amaro Averna, cinnamon syrup, pineapple

Lucien Gaudin

16

Beefeater gin, Dolin dry vermouth, Campari, Cointreau

Punch d’Automne

16

white port, Tio Pepe, Havana Club Añejo rum, Calvados, pomegranate juice

Pâquerette Brûlée

16

Beefeater gin, Maraschino liqueur, orgeat, sake, Lagavulin Scotch whisky, lemon

North York State of Mind

16

Forty Creek Copper Pot Reserve whisky, Graham’s LBV port,
Dillon’s DSB bitters, salted caramel

We welcome you to bring your own wine – $45 corkage fee

Download Complete Wine List

Réservations


Please book online, or call us at (416) 222-2220.