Rooted in classic French fare
à la Carte Lunch
Appetizer
Pain au Lait
12
house-cultured butter
Bœuf Consommé
30
short rib & chestnut ravioli, squash, mushroom, root vegetable
Salade du Terroir
22
Ontario farmed leaves, apple, almond
Tartare de Bœuf
25
shiso, sorrel, smoked egg yolk, brioche
Foie Gras Vol-au-Vent
38
seared foie gras, cabbage soubise, chanterelle mushrooms, lemon
Pêche et Stracciatella
60
Ontario peach, caviar, black currant leaf oil, mint
Entrée
Croque Madame
24
ham, Gruyère, Béchamel, fried egg
Tagliatelles à la Pissaladière
34
anchovy, walnuts, caramelized onion, Niçoise olives
Saumon
40
Atlantic salmon, celeriac rémoulade, asparagus, cider beurre blanc
Canard
36
Brome Lake boneless duck confit, waffle, maple jus
Quiche
36
caramelized onion, royale, spinach, Gruyère, scallion, served with salade du terroir
Steak Frites
45
5oz beef tenderloin, 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 farmed leaves, apple, almond
–
Canard
Brome Lake boneless duck confit, waffle, maple jus
or
Tagliatelles à la Pissaladière
anchovy, walnuts, caramelized onion, Niçoise olives
or
Steak Frites
+15
5oz beef tenderloin, spinach, frites, sauce au poivre
–
Crème Brûlée
Conestoga eggs, Madagascar vanilla bean
or
Gâteau Basque
almond frangipane, sour cherry compote, Chantilly
per person 60
à la Carte Dinner
Appetizer
Salade du Terroir
26
Ontario farmed leaves, apple, almond
Huîtres
28
six market oysters, red wine mignonette, lemon, horseradish
Tartare de Bœuf
30
shiso, sorrel, smoked egg yolk, brioche
Noix de Saint-Jacques Poêlées et Cuisses de Grenouille
38
scallop, frog leg, parsley, crème fraîche, coriander
Foie Gras Vol-au-Vent
40
seared foie gras, cabbage soubise, chanterelle mushrooms, lemon
Bœuf Consommé
30
short rib & chestnut ravioli, squash, mushroom, root vegetables
Pêche et Stracciatella
60
Ontario peach, caviar, black currant leaf oil, mint
Entrée
Tagliatelles à la Pissaladière
40
anchovy, walnuts, caramelized onion, Niçoise olives
Saumon
48
Atlantic salmon, celeriac rémoulade, asparagus, cider beurre blanc
Morue Charbonnière
60
miso-marinated sablefish, taboulé, grape, beurre blanc
Poulet
65
Chantecler chicken, corn, truffle, sorghum
add truffle +30/3g
Canard
68
Brome Lake aged duck breast, beet, cassis, sauce au poivre
Bœuf
82
5oz wagyu steak, sourdough crumble, pomme quenelle, broccolini, red wine jus
add seared foie gras +30/70g
Plat du Jour
MP
Chef’s entrée
For Two
additional guest garnish / 10 per person
Châteaubriand
180
16oz tenderloin, panisse, tomato, sourdough crumble, scallion, red wine jus
Sole Meunière
130
Dover sole, broccolini, panisse, tomato, marigold, lovage
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
14
house-cultured butter
MENU DÉGUSTATION
Canapés
–
Pêche et Stracciatella
Ontario peach, caviar, black currant leaf oil, mint
–
Homard
lobster tail, quenelle, lime leaf emulsion
–
Consommé
Brome Lake duck leg, turnip, Thai basil
–
Canard
Brome Lake aged duck breast, beet, cassis, sauce au poivre
add seared foie gras +30/70g
–
Remise en Bouche
strawberry compote, mandarin sorbet
–
Tarte aux Figues
pistachio frangipane, fig jam, whipped ganache
–
Petit Fours
per person 185
with wine pairings +125 (14oz)
Participation of the entire table is required.
Dessert
Crème Brûlée
15
Conestoga eggs, Madagascar vanilla bean
Chocolat
16
hazelnut, praline ice cream
Gâteau St-Honoré
16
craquelin choux pastry, white chocolate ganache, caramel sauce
Pomme
34
almond sponge cake, apple compote, white chocolate mousse
Fromage
14 per oz
daily selection of hard, soft & blue cheeses, Rosewood honeycomb, seasonal compote
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
2023 Chardonnay, The Farm, West Niagara, Ontario
20
2022 Vouvray, Bernard Fouquet ‘Cuvée de Silex’, Loire Valley, France
22
2016 Riesling, C. von Nell-Breuning ‘Spätlese Trocken’, Mosel, Germany
23
2023 Chablis, Domaine Hamelin, Bourgogne, France
28
2023 Sancerre, Daniel Chotard, Loire Valley, France
34
Rosé
6oz
2023 Pearl Morissette ‘Roselana’, Niagara, Ontario
25
Red
6oz
2023 Côtes du Rhône, Domaine du Séminaire, France
18
2020 Rioja, Palacios Remondo ‘Finca La Montesa’, Crianza, Spain
24
2022 Fleurie, Guillaume Chanudet ‘La Madone’, France
26
2022 Bordeaux, Château La Grolet ‘Cuvée Classique’, France
28
2022 Pinot Noir, Bianka & Daniel Schmitt ‘Nieder-Flörsheimer’, Germany
29
Sweet
2oz
2016 Sauternes-Barsac, Château Suduiraut ‘Lions de Suduiraut’, Bordeaux,, France
18
2021 Tokaj, Bodrog Borműhely ‘Szamorodni’, Hungary
23
COCKTAILS
Heavenly Mist
19
Northern Keep vodka, Heavenly cream tea syrup, cream, citrus
Arôme du Matin
20
Dobel tequila, blackberries, lime, housemade peach & cream syrup
L’Occitane
20
Dillon’s Selby gin, hibiscus, blackberry, blueberry & elderflower syrup
Melange Soyeux
20
Local Spirit Whisky 3, cacao crème, passion fruit & chili syrup, lime
Printemps
23
Bank vodka, raspberries, housemade basil syrup, soda water, grapefruit juice
Le Jardin
26
Amaro Nonino, Veuve de Vernay, housemade cherry syrup
NO & LOW ABV
Soleil
18
HP Juniper single malt whisky (<0.5%), passion fruit & hibiscus syrup, lime juice, soda water
Yuzu 75
18
Sobrii 0-Gin, Oddbird Blanc de Blancs, 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 50
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
Boeuf Braisé
28
braised beef short rib, broccoli crowns, pomme purée
Dessert
Coupe Glacée
12
sundae, sprinkles, chocolate sauce
AFTERNOON TEA
available October 4, November 1 and December 6 from 11:45am to 2pm
sample menu subject to change
Foie Terrine
Croque Monsieur
Spinach Quiche
Brioche Sausage Roll
–
Mini Croissant
Blueberry Scone
–
Coffee Éclair
Earl Grey 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
