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

Faisan

40

pheasant breast, pithivier, Medjool dates, smoked soubise, Swiss chard, caramelized apple, elderflower jus

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

Arcadian Caviar

135

buckwheat blini, traditional garnishes

Ris de Veau

25

veal sweetbreads, brioche, mulled pear, celery root, pickled grapes, candied chestnuts, pear Eau de Vie

Truffes Blanches

49

shaved white truffles on select dishes

Fougasse

18

potato bread, black truffle, Béarnaise, Northern Woods mushrooms, cèpe marmalade

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

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
New Year's Eve

RÉVEILLON 2017

Petit Début

Tartelette aux Escargots

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

Homard

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

Soupe

fennel avgolemono, caraway rye bread, Pernod buttermilk, sturgeon caviar
or

Ballotine

foie gras, rabbit rillette, sauternes gelée, dehydrated chocolate, candied cashews
or

St. Jacques et Poulpe

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

Pithivier Champignons

foraged mushrooms, cep marmalade, black garlic aïoli, pickled kohlrabi, Champagne cream

Wintergreen Glace

Poitrine de Canard

roasted duck breast, pistachio-crusted carrot, wheatberries,
quince agrodolce, boulettes aux foie, sauce albuféra
or

Sablefish

smoked mussels, saffron semolina, black olives, butter lettuce, sauce Nantua
or

Bœuf

beef filet, oxtail, bone marrow, lovage onions, Sarladaise potato, white truffle Béarnaise
or

Selle de Chevreuil

saddle of venison, buttermilk parsnip, paillasson Lyonnais, grelot onions, juniper jus
or

Pistou Orzo

slow-cooked hen’s egg, Bayonne ham, pine nut truffle crumble, Etorki cheese

Raspberry & Rose

parfait, tarragon jam, chia yoghurt, rose hip ice cream
or

Bombe au Chocolat

malted milk, sponge toffee, white chocolate ice cream
or

Selection of French Cheese

Brillat-Savarin, Reblochon, Selles-sur-Cher, honeycomb, fig compote

Mignardise

champagne pâte du fruit, chocolate macaron, cannelle

per person 150
excludes tax & gratuity

Réservations


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