Rooted in classic French fare
Please note: during Winterlicious (Jan 30–Feb 12) we are offering shortened à la carte menus.
Winterlicious 2026
available Jan 30–Feb 12
choice of appetizer, main & dessert · excludes tax & gratuity
Lunch
per person 55
Potato & Leek Soup
charred scallion oil, crème fraîche, fermented leek powder
or
Endive Salad
Comté, herb vinaigrette, pine nuts
or
Pork Terrine
brioche points, cherry compote
–
Risotto
squash, Gruyère, arugula, hazelnuts, sage
or
Bœuf Bourguignon
beef chuck, potato, carrot, mushroom, parsley
or
Marmite Dieppoise
salmon, cod, mussel, mushroom, leek
or
Lamb Braised Shoulder
spiced quinoa taboulé, pickled raisins, turmeric cauliflower
–
Passion Fruit Calamansi Tart
raspberry gel, vanilla crème
or
Chocolate Torte
strawberry whipped ganache
or
Apple Tart
almond frangipane, cardamom whipped ganache
Dinner
per person 75
Potato & Leek Soup
shrimp, charred scallion oil, crème fraîche, fermented leek powder
or
Salade de Lyonnaise
lardons, croutons, escarole, frisée, egg
or
Pork Terrine
foie parfait, brioche points, cherry gel
–
Risotto
squash, mimolette, arugula, hazelnuts, sage
or
Beef Strip Loin
bourguignon flavours, mushrooms, carrot, brown butter potato espuma
or
Atlantic Salmon
asparagus, béarnaise, celeriac rémoulade, chive
or
Lamb Sirloin
spiced quinoa taboulé, pickled raisins, turmeric cauliflower
–
Rhum Baba
orange consommé, tonka bean Chantilly
or
Chocolate Torte
strawberry whipped ganache
or
Apple Tart
almond frangipane, cardamom whipped ganache
COCKTAILS
Diplomático
26
Diplomático rum, blackberry, balsamic-lime, bitters
It’s Misty
18
Absolut vodka, St-Germain elderflower, lime, tonic water
Mirage
18
Olmeca Altos Plata, lemon, passion fruit & pineapple juice
Hot Copper Pot
18
Lot No. 40 Canadian whisky, maple syrup, citrus tea, fig syrup
Soleil (non-alc)
18
HP Juniper single malt whisky (<0.5%), passion fruit & raspberry elixir, lime
Yuzu 75 (non-alc)
18
Sobrii 0-Gin, Oddbird Blanc de Blancs, apricot & peach elixir, yuzu juice
WINES
Bubbles (5oz/btl)
Tawse ‘Spark’ Brut, Niagara, ON
19/89
White (6oz/9oz/btl)
Poderi Cellario Roero Arneis Moscato, Piemonte, IT
15/23/78
Notre Côté Chardonnay, Languedoc, FR
17/25/68
Jean Aubron Sauvignon Blanc, Loire Valley, FR
18/27/70
Red (6oz/9oz/btl)
Laurent Miquel ‘Vendanges Nocturnes’ Cuvée Classique Rouge, Languedoc, FR
14/21/55
Blanville Pinot Noir Reserve IGP, Pays d’Oc, FR
18/27/70
Tawse ‘Growers’ Blend’ Cabernet Franc, Niagara, ON
21/31/82
Château Haut-Grelot ‘Première Cuvée Rouge’, Bordeaux, FR
21/31/90
ST. VALENTIN
February 14
Lunch
per person 175
Pain au Lait
housemade cultured butter
–
Canapés
oyster, salade bouquet, petit shrimp tartine
–
Scallop Crudo
scallop sashimi, kohlrabi, horseradish, sorrel, dill
–
Lobster Risotto
Nova Scotia lobster, Koshihikari rice, lime leaf, fennel, bok choy, Espelette pepper, bisque
–
Canard
aged Brome Lake duck, beet, shiitake mushrooms, rose, pink peppercorns
or
Bœuf
wagyu ribeye, beet, rose, pink peppercorns, sauce au poivre
–
Red Velvet Cheesecake
black currant ice cream, yuzu gel
–
Petit Fours
Dinner
per person 245
Pain au Lait
housemade cultured butter
–
Canapés
oyster, salade bouquet, petit shrimp tartine
–
Scallop Crudo
scallop sashimi, kohlrabi, horseradish, sorrel, dill
–
Red Sea Bream
radish-scaled madai, finger lime, citrus beurre blanc
–
Lobster Risotto
Nova Scotia lobster, Koshihikari rice, lime leaf, fennel, bok choy, Espelette pepper, bisque
–
Canard
aged Brome Lake duck, beet, shiitake mushrooms, rose, pink peppercorns
or
Bœuf
wagyu ribeye, beet, rose, pink peppercorns, sauce au poivre
–
Red Velvet Cheesecake
black currant ice cream, yuzu gel
–
Petit Fours
MENU DÉGUSTATION
Canapés
–
Saumon
candied salmon crudo, smoked crème fraiche, horseradish, sorrel kohlrabi, dill
–
Daurade
red sea bream, radishes, finger lime, citrus beurre blanc
–
Consommé
aged duck breast, cabbage, soubise, ginger, peanuts, Thai basil
–
Boeuf
wagyu ribeye, beet, rose, pink peppercorn, sauce au poivre
add seared foie gras +30/70g
–
Remise en Bouche
Baileys-poached pear, hazelnut & pear crumble
–
Gâteau à l’abricot
apricot dacquoise, white chocolate mousse, apricot confit, concord grape
–
Petit Fours
per person 185
with wine pairings +125 (15oz)
Participation of the entire table is required.
PRESTIGE EXPERIENCE
Enhance your experience with a beautifully curated ten-course tasting menu
per person 280
à la Carte Lunch
Appetizer
Pain au Lait
16
house-cultured butter
Bœuf Consommé
30
short rib & chestnut ravioli, squash, mushroom, root vegetable
Salade du Terroir
26
Ontario grown leaves, radish, almond
Tartare de Bœuf
28
capers, cornichon, shallot, mustard, espelette pepper, smoked egg yolk, brioche
Foie Gras Vol-au-Vent
38
seared foie gras, cabbage soubise, mushrooms, lemon
Pomme et Stracciatella
60
Ontario apple, caviar, basil oil, mint
Entrée
Croque Madame
24
ham, Gruyère, Béchamel, fried egg
Courge et Homard
68
kabocha squash, Nova Scotia lobster, risotto
Saumon
40
Atlantic salmon, celeriac rémoulade, kale, cider beurre blanc
Canard
36
Brome Lake boneless duck confit, maple jus
Quiche
36
caramelized onion, royale, spinach, Gruyère, scallion, served with salade du terroir
Steak Frites
45
5oz beef strip loin, spinach royale, frites, sauce au poivre
Features
Caviar
served with buckwheat blini, egg, crème fraîche, shallot & chive
Kaviari Prestige (15g) 115
Kaviari Prestige (25g) / 180
Osetra Petrossian (30g tin) / 250
Seared Foie Gras
30
Frites
10
TABLE D’HÔTE
available during lunch
Bœuf Consommé
short rib & chestnut ravioli, squash, mushroom, root vegetables
or
Salade du Terroir
Ontario grown leaves, radish, almond
–
Canard
Brome Lake boneless duck confit, maple jus
or
Saumon
Atlantic salmon, celeriac rémoulade, kale, cider beurre blanc
or
Steak Frites
+15
5oz beef strip loin, spinach, frites, sauce au poivre
–
Crème Brûlée
Conestoga eggs, Madagascar vanilla bean
or
Gâteau Basque
almond frangipane, sour cherry compote, Chantilly
per person 65
à la Carte Dinner
Appetizer
Salade du Terroir
26
Ontario grown leaves, radish, almond
Huîtres
30
six market oysters, red wine mignonette, lemon, horseradish
Tartare de Bœuf
30
capers, cornichon, shallot, mustard, espelette pepper, smoked egg yolk, brioche
Noix de Saint-Jacques Poêlées et Cuisses de Grenouille
35
scallop, frog leg, parsley, crème fraîche, coriander
Foie Gras Vol-au-Vent
40
seared foie gras, cabbage soubise, mushrooms, lemon
Bœuf Consommé
30
short rib & chestnut ravioli, squash, mushroom, root vegetables
Escargot Tartine
60
Peconic escargot, sourdough, Montpellier butter
Entrée
Courge et Homard
75
kabocha squash, Nova Scotia lobster, risotto
Saumon
48
Atlantic salmon, celeriac rémoulade, kale, cider beurre blanc
Morue Charbonnière
60
miso-marinated sablefish, taboulé, grape, beurre blanc
Poulet
60
Chantecler chicken, corn, truffle, sorghum
add black truffle +30/3g
Canard
75
Brome Lake aged duck breast, beet, cassis, Valençay cheese, walnuts, sauce au poivre
Bœuf
90
5oz rib eye, sourdough crumble, pomme quenelle, broccolini, red wine jus
add seared foie gras +30/70g
Agneau
75
lamb three ways, smoked aubergine, panisse, tomato, pepper, olive, verbena, vadouvan
For Two
additional guest garnish / 10 per person
Châteaubriand
200
16oz AAA tenderloin, served with onion, carrot, potato, lovage, sauce
Sole Meunière
130
Dover sole, served with onion, carrot, potato, lovage, sauce
Vegetable Composée
30
Features
Caviar
served with buckwheat blini, egg, crème fraîche, shallot & chive
Kaviari Prestige (15g) / 115
Kaviari Prestige (25g) / 180
Osetra Petrossian (30g) / 250
Pain au Lait
16
house-cultured butter
Dessert
Crème Brûlée
18
Conestoga eggs, Madagascar vanilla bean
Chocolat
18
hazelnut, praline ice cream
Fôret-Noire
18
chocolate mousse, Morello cherry, cherry ice cream
Gâteau St-Honoré
18
craquelin choux pastry, white chocolate ganache, caramel sauce
Pomme
28
almond sponge cake, apple compote, white chocolate mousse
Fromage
14 per oz
selection of hard, soft & blue cheeses, Rosewood honeycomb, seasonal compote
Macaron Box
25
six chef-selected macaron flavours, beautifully packaged to go
SPECIALTY COFFEE
18
Le Cappuccino Royal
Frangelico & amaretto layered cappuccino
Forêt Noire
crème de cacao, Heering cherry liqueur, crème fraîche
Spanish Coffee
brandy, Amaro Lucano, espresso, crème fraîche
Irish Coffee
Bushmills Irish whiskey, espresso
LOOSE LEAF TEA
5.75
Bold Breakfast
Darjeeling Second Flush
Earl Grey Classic
Classic Green
Jasmine Mist
Veuve du Vernay Brut, France
19
Champagne, Valentin Leflaive ‘Sigma’ Extra Brut Blanc de Blancs, France
45
Champagne, Taittinger Brut Réserve, France
50
White
6oz
2024 Sauvignon Blanc, Château Penin ‘Les Cabanes’, Bordeaux, France
22
2024 Vouvray, Bernard Fouquet ‘Cuvée de Silex’, Loire Valley, France
22
2023 Chardonnay, Pearl Morissette ‘Flammerole’, Niagara Peninsula, Ontario
25
2024 Chablis, Domaine d’Élise, Bourgogne, France
32
2024 Sancerre, Daniel Chotard, Loire Valley, France
34
Rosé
6oz
2024 Last House ‘Midnite Negoce’, Niagara, Ontario
19
Red
6oz
2023 Côtes du Roussillon, Domaine Boucabeille, France
22
2018 Rioja, Hermanos Peciña ‘Señorío de P. Peciña’, Crianza, Spain
24
2023 Côte de Brouilly, Nicole & Romain Chanrion, France
26
2022 Bordeaux, Champ des Treilles, France
28
2023 Bourgogne, Clos de Somméré ‘Aux Concises’, France
34
Sweet
2oz
2022 Sauternes, Château la Tour Blanche ‘Emotions de la Tour Blanche’, Bordeaux, France
18
2021 Tokaj, Bodrog Borműhely ‘Szamorodni’, Hungary
23
COCKTAILS
French Flair
28
pear-infused bank vodka, Boulard Calvados, jasmine tea, lemon juice
Midnight Spice
20
Dillon’s Selby gin, Domaine de Canton, maple & cinnamon syrup, cream
Arôme du Matin
22
Teremana Blanco tequila, lime, housemade peach & cream syrup, sour cherry
Fig-aro
24
Northern Keep vodka, elderflower liqueur, fig & jasmine syrup, citrus, Veuve de Vernay
Amertume
25
Reifel Rye whisky, Chambord, orange, chocolate bitters
NO & LOW ABV
Soleil
18
HP Juniper single malt whisky (<0.5%), passion fruit & raspberry elixir, lime juice
Yuzu 75
18
Sobrii 0-Gin, Oddbird Blanc de Blancs, apricot & peach elixir, yuzu juice
No-tini
18
Sobrii 0-Tequila, salted caramel elixir, espresso
BEERS
Lagers
Duvel, Belgian Strong Golden Ale 8.5%, Belgium
15
Burdock North Star, Canadian Lager 5.2%, Toronto, Ontario
16
Hoppy
Muskoka Aviator, Bicoastal IPA 6.5%, Muskoka, Ontario
14
Dark
Czechvar, Premium Dark Lager 4.7%, Czech Republic
14
Chimay Blue Cap, Dark Ale 9%, Belgium
19
Children’s Menu
Enjoy as a three-course prix fixe meal 55
Appetizer
Légumes Crus
12
crudités, ranch
Baguette au Fromage
14
cheesy baguette, garlic, mozzarella, chives
Entrée
Cromesquis au Poulet
24
breaded chicken, plum gastrique, fries
Petit Fromage Grillé
24
grilled cheese, tomato soup
Mezzelune
24
ricotta-stuffed pasta, beurre blanc
Boeuf Braisé
28
braised beef short rib, broccoli crowns, pomme purée
Dessert
Coupe Glacée
12
sundae, sprinkles, chocolate sauce
AFTERNOON TEA
available Feb 21, May 23, and the last Saturday of every month, from 11:45am to 1:45pm
sample menu subject to change
Foie Terrine
Croque Monsieur
Spinach Quiche
Brioche Sausage Roll
–
Mini Croissant
Scone
–
Éclair
Canelé
Mille-Feuille
Opera Cake
French Macaron
–
Pomme
+34
almond sponge cake, apple compote, white chocolate mousse
per person 98
Enhancements
Caviar
served with buckwheat blini, egg, crème fraîche, shallot & chive
Kaviari Prestige (15g) / 115
Kaviari Prestige (25g) / 180
Osetra Petrossian (30g) / 250
Huîtres
six market oysters, red wine mignonette, lemon
