Rooted in classic French fare
N.V. Crémant du Jura, Domaine Baud Père & Fils, France
31
N.V. Brut Champagne, Veuve Clicquot, France
66
White
6oz
2022 Pinot Grigio, Tiefenbrunner, Alto Adige, Italy
22
2022 Sauvignon Blanc, Domaine Cherrier, Sancerre, Loire, France
31
2022 Chardonnay, Domaine Fourrey, Chablis, Burgundy, France
31
2022 Chardonnay, Chalk Hill, Sonoma Coast, California
31
Red
6oz
2021 Syrah, J. Denuzière, Côtes du Rhône, France
22
2020 Cabernet Sauvignon, Rue Naujac, Columbia Valley, Washington
35
2021 Pinot Noir, Maison Roche de Bellene ‘VV’, Burgundy, France
35
2012 Merlot-Cabernet, Château du Moulin Noir, Bordeaux, France
35
Sweet
2oz
N.V. Rutherglen Muscat, Campbells, Victoria, Australia
11
2017 Riesling, Cave Spring ‘Select Late Harvest’, Lincoln Lakeshore, Ontario
16
2020 Sauternes, Château Piaut-Simon, Bordeaux, France
25
N.V. Tawny Port, Graham’s 10 Year Old, Portugal
15
N.V. Tawny Port, Taylor Fladgate 20 Year Old, Portugal
30
N.V. Tawny Port, Sandeman 40 Year Old, Portugal
50
COCKTAILS
Printemps
17
Juniper non-alcoholic gin, yuzu, chamomile lemongrass syrup, egg white
Bulle de Rosée
17
Juniper non-alcoholic gin, cranberry sumac syrup, lemon juice, elderberry bubble
Papillon
22
Empress 1908 gin, blueberries, butterfly pea flower, lavender syrup, lemon juice
La Fleur
22
Hornitos blanco tequila, St-Germain elderflower liqueur, thyme, lime, grapefruit, egg white
Belle Mademoiselle
25
Belvedere vodka, cranberry sumac syrup, bubbles, yuzu
Negroni Blanc
25
Tanqueray gin, St-Germain elderflower liqueur, Lillet Blanc, orange zest
L’Écossais
28
Glenmorangie Scotch, Amaro Nonino, pineapple juice, lemon juice, maple syrup
Perles de Cerises
32
Malfy Rosa gin, Chambord, cava, lime, cherry syrup, cherry pearls
Manhattan Français Fumée
35
Basil Hayden bourbon, Chambord, Amaro Montenegro, smoked with cherry wood
BEERS
330, 341ml & 355ml
Draught
Kronenbourg 1664 Blanc, Wheat Beer 5%, Alsace, France
14
Hoppy
Goodlot Bighead Amber, West Coast Ale 5.5%, Ontario
11
Left Field Greenwood, New England IPA 6.3%, Toronto, Ontario
12
Crisp
Beau’s Lug Tread, Kölsch 5.2%, Vankleek Hill, Ontario
11
Dark
Chimay Blue Cap, Belgian Dark Strong Ale 9%, Belgium
12
MENU DÉGUSTATION
Canapés
–
Foie Gras Parfait
foie gras parfait, maple, pistachios, grapes, waffle
–
Risotto au Crabe des Neiges
koshihikari rice risotto, snow crab, miso
–
Dover Sole Rôtie
roasted rack of Dover sole, velouté, black trumpet mushrooms, parsnip
–
Hudson Valley Canard
dry-aged roast duck breast, winter squash, chesnuts, brown butter
add foie gras +30
–
Sélection de Fromages
optional addition +30
–
Torte au Chocolat
chocolate torte, brown butter, malt
–
Petit Fours
per person 165
with wine pairings +90 (14oz)
Participation of the entire table is required.
à la Carte Dinner
Appetizer
Salade Déesse
22
gem lettuce salad, green goddess dressing, pistachios, avocado, dill
Salade de Betteraves
22
beet salad, smoked sheep’s yoghurt, hazelnuts, umeboshi, habanada pepper
Escargot en Croûte
26
garlic purée, parsley butter, puff pastry
Tartare de Bœuf
28
hand-cut beef tartare, Dijonnaise, gem lettuce, radish, baguette
Foie Gras Parfait
28
foie gras parfait, maple, pistachios, grapes, waffle
Foie Gras Poêlé
36
seared foie gras, sour cherry, sorrel, malt bread
Noix de Saint-Jacques Poêlées
39
seared Maine scallops, salt spring mussels, fennel, bisque
Entrée
Pâtes Siciliennes
42
calamarata pasta, calamari, ’nduja, side stripe shrimp, tomato
Porc Ibérique
52
7oz Ibérico pork chop, salsify, cabbage, soubise, pickled onion
Daurade Grillée
55
grilled sea bream, poblano pepper, pine nuts, scallion
Hudson Valley Canard
58
dry-aged roast duck breast, winter squash, chesnut, brown butter
Dover Sole Rôtie
63
roasted rack of Dover sole, caviar velouté, black trumpet mushrooms, parsnip
Bœuf ‘Little Joe’
72 / 69
king oyster mushroom, arrowleaf spinach, jus
6oz rib eye / 5oz rib cap
add foie gras +30
Châteaubriand pour Deux
190
beef châteaubriand for two, tourné potatoes, Bordelaise sauce
add truffle (5g) +40
Features
Caviar
served with bagel chips, crème fraîche, onion & smoked sturgeon
Kaviari Kristal (15g) / 125
Kaviari Kristal (25g) / 195
Osetra Petrossian (30g) / 250
Pain au Lait
14
St. Brigid’s butter
serves two
Pommes de Terre à la Fourchette
12
fourchette potato, chives
Chou-fleur Croustillant
12
crispy cauliflower, makrut lime, grapes
Pommes de Terre à la Fourchette
12
fourchette potato, chives
Pommes Frites
10
French fries, Dijonnaise
Rapini
12
bagna cauda, Marcona almonds
Cru
Assiette d’Huîtres
19
four oysters, yuzu kosho, white pepper
Cocktail de Crevettes
19
two shrimps, horseradish, lime, cocktail sauce
Crudo de Thon
28
tuna crudo, smoked paprika, capers, parsley, shallot
Les Desserts
Crème Brûlée
15
vanilla crème brûlée, poached rhubarb, meringue
Paris-Brest
17
hazelnut praline, toasted hazelnuts
Torte au Chocolat
16
chocolate torte, brown butter, malt
Fromage Blanc
16
cheese mousse, apple & cranberry compote, graham cracker
Sélection de Fromages
12/oz
Chef’s daily selection of cheese, seasonal accompaniments
à la Carte Lunch
Appetizer
Soupe du Jour
16
seasonal accompaniments
Salade de Laitue
16
Bibb salad, fine herbs, Champagne vinaigrette
Salade Déesse
21
gem lettuce salad, green goddess dressing, pistachios, avocado, dill
Salade de Betteraves
22
beet salad, smoked sheep’s yoghurt, hazelnuts, umeboshi, habanada pepper
Tartare de Boeuf
28
hand-cut beef, Dijonnaise, gem lettuce, radish, baguette
Foie Gras Parfait
28
foie gras parfait, maple, pistachios, grapes, waffle
Foie Gras Poêlé
36
seared foie gras, sour cherry, sorrel, malt bread
Pain au Lait
14
St. Brigid’s butter
serves two
Entrées
Omelette
22
Boursin, chives, crispy potato, side green salad
Croque Madame
24
ham, Gruyère, Béchamel, fried egg, frites
Truite Pochée
32
olive oil poached trout, squash, leeks, vadouvan, watercress
Ravioli à la Ricotta
36
ricotta-stuffed ravioli, maitake mushroom ragu, Parmigiano-Reggiano, spinach
Confit de Canard
36
duck confit, cassoulet, lardons, frisée
Daurade Grillée
36
grilled sea bream, poblano pepper, pine nuts, scallion
Bœuf Bourguignon
39
braised beef bourguignon, pearl onion, mushrooms, bacon
Steak Frites
49
6oz beef tenderloin, creamed spinach, frites, peppercorn sauce
Features
Caviar
served with bagel chips, crème fraîche, onion & smoked sturgeon
Kaviari Kristal (15g) / 125
Kaviari Kristal (25g) / 195
Osetra Petrossian (30g) / 250
Seared Foie Gras
30
Truffle (5g)
40
Frites
10
Les Desserts
Crème Brûlée
15
vanilla crème brûlée, poached rhubarb, meringue
Paris-Brest
17
hazelnut praline, toasted hazelnuts
Fromage Blanc
16
cheese mousse, apple & cranberry compote, graham cracker
Sélection de Fromages
12/oz
Chef’s daily selection of cheese, seasonal accompaniments
TABLE D’HÔTE
available during lunch
Soupe du Jour
seasonal accompaniments
or
Salade Déesse
gem lettuce salad, green goddess dressing, pistachios, avocado, dill
–
Confit de Canard
duck confit, cassoulet, lardons, frisée
or
Ravioli à la Ricotta
ricotta-stuffed ravioli, maitake mushroom ragu, Parmigiano-Reggiano, spinach
or
Steak Frites +15
6oz beef tenderloin, creamed spinach, frites, peppercorn sauce
–
Paris-Brest +4
hazelnut praline, toasted hazelnuts
or
Crème Brûlée
vanilla crème brûlée, langue de chat, fresh fruit
or
Fromage Blanc
cheese mousse, apple & cranberry compote, graham cracker
per person 60
EASTER LUNCH
Canapés
–
Burrata
peas, wasabi, pea shoots, lemon, mint
–
Stuffed Morels
chicken mousse, poached egg, chicken skin, vin jaune, croûtons
–
Spring Lamb Saddle
fricassée of cranberry beans, fava beans & Tokyo turnip
or
Grilled Swordfish
artichokes, wild onion, piccata
–
Carrot Cake
brown butter, mascarpone
–
Petit Fours
per person 115
excludes tax & gratuity
Features
Caviar
served with bagel chips, crème fraîche, onion & smoked sturgeon
Kaviari Kristal (15g) / 125
Kaviari Kristal (25g) / 195
Osetra Petrossian (30g) / 250