Rooted in classic French fare

Takeout

January 29-30, 2021

Our weekly tasting menu comes ready-to-eat with only the smallest finishing touches needed.

Pain

fresh sourdough, cultured butter

Tartare

tenderloin, truffle emulsion, cremini mushroom, kale

Homard

lobster bisque, baby turnips, vanilla-poached lobster

Boeuf

short rib and cheek, pomme pureé, charred leeks, madeira jus

Crème Caramel

coconut crème, ginger syrup, drunken berries

per person 100
excludes tax & gratuity

Looking to enhance your meal?

Add on any of the following to your tasting menu:

Chateaubriand for two

165

400g beef tenderloin, pomme pureé, charred leeks, madeira jus

Chocolate Peanut Butter Ganache Bars for two

25

chocolate sponge, peanut butter, milk chocolate ganache

Tasting Menu

Menu Dégustation

Sample Menu

Pain

sourdough, cultured butter

Parfait

foie gras, ice wine, winter apple, toasted brioche

Ravioli

duck confit, shiitake consommé, wild mushrooms, chervil oil

Veau

Provençal veal tenderloin, truffle polenta soufflé, ratatouille, red wine reduction

Basque Cheesecake

cranberry compote, wild raspberry leaf oil

100 per person

excludes tax & gratuity

 

Participation of the entire table is required.

Dinner

à la Carte Dinner

Sample Menu

Appetizer

Mushroom Soup

24

wild mushrooms, truffle flan, chive oil, fresh winter truffle

Seared Foie Gras

30

brioche dumpling, caramelized apple, Calvados jus

Tartare

25

winter truffle, caramelized garlic, champignon

Saint-Jacques

27

scallops, Bayonne ham broth, Brussels sprouts, winter squash

Salade Verte

20

pear, goat cheese, cranberry

Escargot

21

watercress, garlic, sourdough

Entrée

Élan

52

juniper-cured elk hip, celeriac, apple, Brussels sprouts, port wine jus

Bouillabaisse

44

loup de mer, scallop, ocean trout, saffron gel, fennel, sauce rouille

Filet Rossini

65

AAA tenderloin, foie gras, broccolini, shiitake, pommes dauphinoise, truffle jus

 

Agneau

43

loin & shoulder, pumpkin, kale, pumpkin seed, quatre épices jus

Canard

43

duck breast, sunchoke, young leeks, orange jus

Agnolotti

32

caramelized onion, egg yolk, Comté, winter truffle

Features

Cut of the Day

MP

meat for two, seasonal side dishes

Le Pain

5

Seared Foie Gras

20

Shaved Truffe Noire

30

Caviar

MP

Les Desserts

Olive Oil Chiffon Cake

14

lemon preserve, caccis coulis

Choux à la Crème

14

toasted almond butter, dark chocolate ganache

Earl Grey Crème Brûlée

14

fresh citrus

French & Canadian Cheese

21 / 8

walnut bread, compote & truffle honey

Lunch

à la Carte Lunch

Sample Menu

Appetizer

Soup du jour

16

seasonal soup & garnishes

Beef Tartare

25 / 32

winter truffle, caramelized garlic, champignon

Salade Niçoise

22 / 30

tuna tataki, French beans, red pepper, quail’s egg

Salade Verte

20

Niagara pear, chèvre mousse, dried cranberry, verjus vin

Entrée

Omelette du jour

20

Steak Frites

36

Canadian striploin, mixed greens, thin-cut fries, peppercorn sauce

Poulet

30

corn-fed chicken suprême, young leeks, sunchoke, red wine jus

Truite

32

ocean trout, roasted fennel, pommes purée, white wine sauce

Agnolotti

29

wild mushrooms, Comté, Riesling sauce

Les Desserts

Earl Grey Crème Brûlée

14

fresh citrus

Olive Oil Chiffon Cake

14

lemon preserve, caccis coulis

Choux à la Crème

14

toasted almond butter, dark chocolate ganache

Fromage

21 / 8

French & Canadian cheese, walnut bread, compote & truffle honey

Weekly Tasting Menu


Our weekly tasting menu is back! Pre-order online for pickup on Friday or Saturday.