Rooted in classic French fare
EASTER
Saturday, April 19
Œuf de Caille Mimosa
quail egg, kataifi nest
–
Salade du Terroir
Ontario farmed leaves, rhubarb, almonds
or
Pâté en Croûte Richelieu
duck, foie & pork terrine wrapped in pastry
–
Œufs Vol-au-Vent
poached free-range eggs, puff pastry, Béarnaise sauce, jambon de Paris
add lobster (30g) / 30
–
Agneau
aged Saint-Germain lamb, truffle mousse, peas, potato, carrot
add truffle (3g) / 30
add seared foie gras (70g) / 30
or
Turbot au Beurre Blanc
turbot, caviar, beurre blanc, dill, sorrel
–
Gâteau au Chocolat
Easter chocolate cake, raspberries, joconde sponge
per person 130
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
28
Easter Brioche
“hot cross bun”
14
TABLE D’HÔTE
available during lunch
Soupe à l’Oignon et Truffes
puff pastry, Gruyère, fine herb
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
Chardonnay, Patrick Piuze ‘Non Dosé’, Bourgogne, France
22
2021 Chardonnay, Last House Vineyard ‘Joie de Vivre’, P.E.C., Ontario
34
Champagne, Veuve Clicquot Brut, France
48
White
6oz
2023 Domaine des Coutures ‘L’Insolente’, Loire Valley, France
21
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
2022 Sancerre, Daniel Chotard, Loire Valley, France
32
Rosé
6oz
2023 St. John ‘Beausoleil’, Côtes de Thau, Languedoc, France
21
Red
6oz
2023 Domaine du Séminaire, Côtes du Rhône, France
18
2020 Gamay, Laurent Lebled ‘Ça C’est Bon!’, Loire, France
23
2021 Tempranillo, Jalón ‘Peña Aldera’, Crianza, Rioja, Spain
24
2008 Bordeaux, Vieux Château Champs de Mars ‘Stacie’, France
29
2023 Bourgogne Rouge, Domaine La Croix Montjoie, France
35
Sweet
2oz
2009 Côteaux du Layon, Domaine FL ‘Les 4 Villages’, Loire Valley, France
20
Sauternes-Barsac, Château Coutet, Bordeaux, France
30
COCKTAILS
Heavenly Mist
19
velvet black tea infused Dillon’s gin, simple syrup, cream, citrus
Framboise Martini
20
Northern Keep vodka, Chambord, raspberries, citrus, Ms. Better’s bitters
Vents Nordiques
22
Bank vodka, lychee cactus pear & yuzu juice, soda water, cucumber
Manhattan Noir
24
Bushmills 10 year single malt whiskey, Amaro Il Seminatore, NOA sweet vermouth, orange zest
Eclat
26
Dobel tequila, pineapple & clementine juice, yuzu & orange bitters
Cerises et Bulles
28
Rémy Martin VSOP brandy, Millesimato Prosecco, cherry syrup, citrus
NO & LOW ABV
De Casoni
18
NOA sweet vermouth (<0.5%) & Italian bitters, non-alcoholic gin, cherry syrup
Yuzu 75
18
non-alcoholic gin, Oddbird Blanc de Blancs, yuzu
Amour d’Amandes
18
NOA sweet vermouth (<0.5%), non-alcoholic gin, lychee juice
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
–
Chocolat
hazelnut, praline ice cream
–
Petit Fours
per person 185
with wine pairings +125 (14oz)
Participation of the entire table is required.
à la Carte Dinner
Appetizer
Huîtres
28
six market oysters, red wine mignonette, lemon, horseradish
Crevette et Crabe
32
Fogo Island shrimp, snow crab, kohlrabi, fennel, rose, elderflower
Salade du Terroir
26
Ontario farmed leaves, rhubarb, almond
Tartare de Bœuf
30
served with brioche & pasteurized egg yolk
Foie Gras Poêlé Vol-au-Vent
40
seared foie gras, sour cherry, maple verjus, mushroom, Armagnac jus
Noix de Saint-Jacques Poêlées
38
Yukon Gold potato, dashi foam, sea lettuce, fennel
Consommé
28
Folia Farm duck leg, turnip, Thai basil
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
add black truffle +20/3g
Poulet
65
half Chantecler chicken, onion-stuffed morel, tarragon, black truffle, sauce albufera
Canard
68
Folia Farm aged duck breast, beet, cassis, sauce au poivre
Bœuf
82
5oz Tajima strip loin, maitake mushroom, pommes Anna, jus
add seared foie gras +30/70g
For Two
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
Soupe à l’Oignon et Truffes
19
puff pastry, Gruyère, fine herb
Salade du Terroir
22
Ontario farmed leaves, rhubarb, almond
Tartare de Bœuf
25
served with brioche & pasteurized egg yolk
Crevette et Crabe
30
Fogo Island shrimp, snow crab, kohlrabi, fennel, rose, elderflower
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
add black truffle + 20 (3g)
Saumon
40
Atlantic salmon, celeriac rémoulade, asparagus, cider beurre blanc
Canard
36
Folia Farm 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
