Rooted in classic French fare
AFTERNOON TEA
available August 2, September 6, October 4, November 1 and December 6 from 11:45am to 2pm
sample menu subject to change
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
20
TABLE D’HÔTE
available during lunch
Gaspacho
tomato, watermelon, basil, lime leaf
or
Salade du Terroir
Ontario farmed leaves, rhubarb, almond
–
Canard
Folia Farm boneless duck confit, waffle, maple jus
or
Gnocchis à la Parisienne
peas, ricotta, mint, pine nuts
or
Steak Frites
+15
5oz beef tenderloin, spinach, frites, sauce au poivre
–
Crème Brûlée
Conestoga eggs, Madagascar vanilla bean
or
Tartelette au Citron
lemon meringue tartlet, raspberry gel, Chantilly
per person 60
Veuve du Vernay Brut, Bourgogne, France
19
Champagne, Valentin Leflaive ‘Sigma’ Extra Brut Blanc de Blancs, FR
45
Champagne, Taittinger Brut Réserve, France
50
White
6oz
2022 Vouvray, Bernard Fouquet ‘Cuvée de Silex’, Loire Valley, France
22
2016 Riesling, C. von Nell-Breuning ‘Spätlese Trocken’, Mosel, Germany
23
2023 Chardonnay, Last House Vineyard ‘Hillier Blanc Block 130’, P.E.C., Ontario
25
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 Gamay, Kin Vineyards, Lincoln Lakeshore, Ontario
23
2021 Rioja, Jalón ‘Peña Aldera’, Crianza, Spain
24
2021 Bordeaux, Le Puy, ‘Emilien’
32
2022 Bourgogne Rouge, Domaine Jean Collet, FR
35
Sweet
2oz
2017 Tokaj, Bodrog Borműhely ‘5 Puttonyos Aszú’, HU
23
2009 Sauternes-Barsac, Château Coutet, Bordeaux, France
30
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
illon’s Selby gin, hibiscus, blackberry, blueberry & elderflower syrup
Printemps
23
Bank vodka, raspberries, housemade basil syrup, soda water, grapefruit juice
Le Jardin
26
Amaro Il Seminatore, Prosecco, cherry, peach, apricot & green apple syrup
Manhattan Noir
29
Bushmills 10 year single malt whisky, Amaro Il Seminatore, Cinzano, amarena cherry
NO & LOW ABV
Esprit Libre
18
NOA Italian bitters (<0.5%), raspberry syrup, passion fruit & hibiscus infused bitters
Yuzu 75
18
Sobrii 0-Gin, Oddbird Blanc de Blancs, yuzu juice
Sauvage
18
Sobrii 0-Gin, hibiscus, berries & stone fruit syrup
BEERS
Lagers
Blue Moon Belgium White, Belgian-style Witbier 5.4%, Montreal, Quebec
12
Kronenbourg 1664, Pale Lager 5%, Alsace, France
14
Crisp
Beau’s Lug Tread, Kölsch 5.2%, Vankleek Hill, Ontario
12
Hoppy
Muskoka Detour, IPA 4.3%, Muskoka, Ontario
12
Dark
Waterloo Dark 5%, Waterloo, Ontario
12
MENU DÉGUSTATION
Canapés
–
Crevette et Crabe
Fogo Island shrimp, snow crab, kohlrabi, fennel, rose, elderflower
–
Homard
lobster tail, bisque, quenelle, lime leaves
–
Consommé
Folia Farm duck leg, turnip, Thai basil
–
Canard
Folia Farm aged duck breast, beet, cassis, sauce au poivre
add seared foie gras +30/70g
–
Remise en Bouche
apple, cranberry
–
La Jaconde
strawberry mousse, passion fruit ice cream, strawberry compôte, Joconde sponge
–
Petit Fours
per person 185
with wine pairings +125 (14oz)
Participation of the entire table is required.
à la Carte Dinner
Appetizer
Salade du Terroir
26
Ontario farmed leaves, rhubarb, almond
Huîtres
28
six market oysters, red wine mignonette, lemon, horseradish
Tartare de Bœuf
30
served with brioche & pasteurized egg yolk
Noix de Saint-Jacques Poêlées
38
Yukon Gold potato, dashi foam, sea lettuce, fennel
Foie Gras Poêlé Vol-au-Vent
40
seared foie gras, sour cherry, maple verjus, mushroom, Armagnac jus
Gaspacho de Homard
60
Nova Scotia lobster, lime leaf, tomato, watermelon
Entrée
Gnocchis à la Parisienne
48
peas, ricotta, mint, pine nuts
Saumon
48
Atlantic salmon, celeriac rémoulade, asparagus, cider beurre blanc
Flétan
60
butter-poached halibut, celeriac, clam, ramp
Poulet
65
Chantecler chicken, onion-stuffed morel, tarragon, black truffle, sauce albufera
Canard
68
Brome Lake aged duck breast, beet, cassis, sauce au poivre
Bœuf
82
5oz wagyu steak, charred scallion, sourdough crumble, pomme quenelle, broccolini, red wine jus
add seared foie gras +30/70g
For Two
additional guest garnish / 10 per person
Châteaubriand
180
16oz tenderloin, brassicas, pommes Anna, potato espuma, gaufrette, onion, Bordelaise sauce
Sole Meunière
130
Dover sole, brassicas, pommes Anna, potato espuma, gaufrette, sea lettuce, meunière sauce
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
St. Brigid’s butter
à la Carte Lunch
Appetizer
Pain au Lait
12
St. Brigid’s butter
Gaspacho
18
tomato, watermelon, basil, lime leaf
Salade du Terroir
22
Ontario farmed leaves, rhubarb, almond
Tartare de Bœuf
25
served with brioche & pasteurized egg yolk
Foie Gras Vol-au-Vent
38
seared foie gras, sour cherry, mushroom, Armagnac jus
Entrée
Croque Madame
24
ham, Gruyère, Béchamel, fried egg
Gnocchis à la Parisienne
34
peas, ricotta, mint, pine nuts
Saumon
40
Atlantic salmon, celeriac rémoulade, asparagus, cider beurre blanc
Canard
36
Brome Lake boneless duck confit, waffle, maple jus
Bœuf Bourguignon
36
beef chuck, potato, mushrooms, smoked mustard
Steak Frites
45
5oz beef tenderloin, spinach, 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
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
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
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
