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

24

Fogo Island crab, crispy ginger, saffron rouille

Foie Gras

28

cornbread, rhubarb, hibiscus ginger snap, Muscat jus

St. Jacques et Poulpe

27

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

Tartare

24

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

Méli Mélo

17

crêpe crisps, fromage frais, root vegetables, fig vinaigrette, pumpkin seed praline

Caille

24

quail, Swiss chard, beech mushrooms, Bayonne ham potato presse, salt-baked beets, sauce Robert

Entrée

Merlu

40

butter-poached hake, razor clam relish, black olive spätzle, red pear tomato, sauce gasconne

Omble Chevalier

42

arctic char, Savoy cabbage, daikon fondant, smoked cockles, hazelnut beurre noisette

Canard

44

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

Agneau

45

rack of lamb, braised shoulder, cucumber raita, smoked aubergine, pomme maxim, sauce au chèvre

Bœuf

52

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

Risotto

32

poached hen’s egg, roasted cauliflower, caramelized salsify, mascarpone, Marcona almonds

Spécialités Festives

Acadian Caviar

135

buckwheat blini, traditional garnishes

Champignons

14

Racines

14

Légumes

14

Truffe Noire

24
Tasting

FAÇADE ATLANTIQUE

an exploration of France’s culinary tradition

Huitre

oyster, fennel preserve, Pernod buttermilk, Acadian caviar

Camembert Royale

Camembert custard, baked apple, asparagus,
artichokes, black truffle

Saint-Pierre

John Dory, bouquetière de legumes, black garlic, saffron fumet

Entremet de Saison

Homard Thermidor

broiled lobster, leeks, morels, asparagus, Gruyére, Hollandaise

or

Veau

veal tenderloin, tongue pastrami, trompette de la mort,
pomme rissolée, tomate farcie, andouille jus

Baba au Rhum

cinnamon Chantilly, brown butter crumble,
Grand Marnier ice cream

Mignardise

cannelés au Calvados

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

kohlrabi, brioche croutons, Parmigiano-Reggiano, anchovy vinaigrette

Méli Mélo

14

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

 

Appetizer

Soupe de Jour

13

seasonal soup & garnishes

Camembert Royale

20

Camembert custard, baked apple, asparagus, artichokes

Terrine de Foie Gras

24

duck confit, pickled Anjou pear, raspberry, hibiscus crumble

Carpaccio de Poulpe

18

grilled octopus, cucumber,
dill tapioca, harissa aïoli

Consommé

16

chicken consommé, foie gras dumplings, cellar vegetables

Steak Tartare

hand-cut beef, white anchovy,
classic garnishes

appetizer

18

main course with pommes frites

24

Entrée

Omelette du Jour

18

farm-fresh eggs, pommes frites,
local greens

Omble Chevalier

27

grilled Arctic char, salmon caviar cream, sea asparagus, baked saffron semolina

Poulet

27

chicken suprême, apple-braised endive, sweet potato, kale, smoked bacon, mulled red currants

Steak Frites

37

beef tenderloin, tender steamed broccoli, Pont Neuf potato, sauce Béarnaise

Risotto

16 • 24

roasted cauliflower, mascarpone, Marcona almonds, caramelized salsify

half • full order

Thon

26

albacore tuna, sauce vierge, black olive, fingerling potato, piment d’Espelette vinaigrette

Tagliatelle

27

fennel, Northern Woods mushrooms, tomato, basil, Ossau-Iraty cheese

Croque Madame

22

fried hen’s egg, brioche, jambon de Bayonne, Comté, pommes frites

Dessert

Dessert

Lunch

Baba au Rhum

12

cinnamon Chantilly, brown butter crumble, Grand Marnier ice cream

Chocolat

12

chocolate délice, marshmallow, hazelnut praline, muscovado ice cream

Thè Vert

12

matcha & yoghurt parfait, Midori melon, crème de menthe, white chocolate ice cream

Crème Brûlée

12

vanilla custard, stewed cranberry

Dinner

Baba au Rhum

12

cinnamon Chantilly, brown butter crumble, Grand Marnier ice cream

Chocolat

12

chocolate délice, marshmallow, hazelnut praline, muscovado ice cream

Thè Vert

12

matcha & yoghurt parfait, Midori melon, crème de menthe, white chocolate ice cream

Pomme

12

apple bavarois, hibiscus streusel, elderflower sherbet

Soufflé

18

rhubarb, tonka bean custard

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

20

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

18

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

34

White

2013 Cave Spring ‘Jump’ Chardonnay, Niagara, Ontario

12

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

14

2015 Cedar Rock Vineyards Chardonnay, California, U.S.A.

15

2016 Château Pesquié ‘Les Terrasses’ Ventoux, Southern Rhône, France

16

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

20

2014 Cave Spring ‘Canoe’ Riesling, Niagara, Ontario

12

2015 Pierre Sparr ‘Grand Reserve’ Pinot Blanc, Alsace, France

14

2016 Château Haut-Grelot, Blaye, Côtes de Bordeaux, Bordeaux, France

15

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

20

Rosé

2016 Château Pesquié ‘Les Terrasses’, Ventoux, Southern Rhône, France

17

Red

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

12

2015 McManis Family Vineyards Merlot, California, U.S.A.

16

2014 Tomero Malbec, Mendoza, Argentina

17

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

18

2015 Maison Roche de Bellene ‘Vieille Vignes’ Pinot Noir, Burgundy, France

20

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

15

2014 Château Eugenie ‘Cuvée Pierre le Grand’, Cahors, France

17

2014 Mission Hill ‘Reserve’ Shiraz, Okanagan Valley, British Columbia

17

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

18

2014 Tin Barn ‘R8’ Cabernet Sauvignon, Sonoma County, California, U.S.A.

20

COCKTAILS DE LA MAISON

Champagne Cocktail Maison

16

Aperol, Lillet Blanc, ginger liqueur, crémant

Aigre-doux

16

Ballantine’s Blended Scotch, Amaro Nonino, Dolin’s dry vermouth, maple syrup

North York State of Mind

16

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

Marcher au Soleil

16

Havana Club 3 Year Old rum, triple sec, Orgeat, pineapple, ginger beer, lime

Flamant Rose

16

Beefeater gin, Aperol, grapefruit juice, cinnamon, lemon

Champs de Fraises

17

Absolut vodka, Tío Pepe, St-Germain elderflower liqueur, crème de framboise, honey

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.