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

Vichyssoise

25

chilled leek & potato soup, oyster beignet, Pernod crème fraîche, sturgeon caviar, truffe noire

St. Jacques et Poulpe

27

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

Méli Mélo

17

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

La Canardière Foie Gras

28

pêche & corn relish, pink peppercorn cornbread, pêche au de vie, crimson tea crumble

Tartare

24

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

Cuisses de Grenouille

22

frog legs, garlic aïoli, pomelo, parsley emulsion

Entrée

Flétan

45

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

Coquelet

38

hay-smoked spring chicken, haricot blanc soubise, spring onion, aubergine, beurre truffe

Boeuf aux Escargots

50

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

Truite

39

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

Agneau

44

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

Risotto

32

poached hen’s egg, watercress pesto, Bayonne ham, Comté, Marcona almonds

Ét­é

Champignons

14

Légume

14

Feuille

14

Tasting

le Sud

an exploration of Southern France’s culinary tradition

Petit Début

Artichauts Barigoule

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

Rouget et Crabe

red mullet, crab-filled courgette flower,
tapenade croquette, sauce vierge

Du Jardin

Bourride de Lotte

Bayonne ham wrapped monkfish, saffron fumet,
smoked potato, petit pois à la française

or

Râble de Lapin

rolled rabbit saddle, Provençal braised leg ravioli,
capers, asparagus, carrot en croûte

Tarte au Citron

crème pâtissière, meringue, lemon chip

Mignardise

nougat de Montélimar

per person 100
with wine pairing 150

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

Tarte au Citron

12

crème patissière, lime meringue, lemon chip

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

Tarte au Citron

12

crème patissière, lime meringue, lemon chip

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

2014 Domaine de L’Herré Sauvignon Blanc, Côtes de Gascogne, France

14

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

15

2013 Pearce-Predhomme Pinot Gris, Willamette Valley, Oregon, U.S.A.

17

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

2014 Domaine Fourrey Chablis, Burgundy, France

18

Red

2012 Cave Spring ‘Biff’s Juicy Red’, Niagara, Ontario

12

2013 Jean-Luc Colombo ‘Les Abeilles’, Côtes du Rhône, France

15

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

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

14

2011 Château Eugénie ‘Cuvée Pierre le Grand’, Cahors, France

16

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

18

2013 Jean Gagnerot ‘Auberge du Pommier Vingt Cinq’ Pinot Noir, Burgundy, France

18

COCKTAILS DE LA MAISON

Champagne Cocktail Maison

14

Aperol, Lillet Blanc, ginger liqueur, crémant

Baie Fraîche

16

Cîroc Red Berry vodka, crème de cassis, cranberry

Âme Réincarné

16

Tanqueray gin, Lillet Blanc, St-Germain elderflower liqueur, Absinthe La Muse Verte, citrus

Punch Mythique

14

The Kraken Black Spiced rum, orange, pineapple, Peychaud’s bitters

North York State of Mind

16

Forty Creek Copper Pot Reserve whisky, Taylor Fladgate 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.