Rooted in classic French fare

Please note that our lunch (PDF) and dinner (PDF) menus will be shortened during Winterlicious (January 27–February 9).

Winterlicious

Winterlicious 2023

available Jan 27–Feb 9

choice of appetizer, main & dessert · excludes tax & gratuity

Lunch

per person 55

Burrata

caramelized honey, toasted hazelnut, shaved pear, black currant

or

Soupe

parsnip soup, brioche croûtons

or

Salade

oyster mushrooms, tarragon, shallot, tomato concassé, toasted panko

Risotto

winter squash, walnut pesto, crispy rosemary

or

Poulet

Cornish hen, Port-braised cabbage, roasted apple, shallot jus

or

Loup de Mer

sea bass, slow-cooked piperade, fregola, watercress

Tarte

butter pecan tart, chocolate ganache, vanilla Chantilly

or

Gâteau

Oliver’s carrot cake, coconut, cream cheese icing, pineapple sorbet

or

Pain Perdu

salted caramel, sweetened crème fraîche

Dinner

per person 75

Burrata

marinated burrata, caramelized honey, roasted pear, currant, sourdough crostini

or

Soupe

parsnip & chestnut soup, brioche croutons

or

Thon

seared albacore tuna, radish, cucumber & orange salad, za’atar

Risotto

winter squash, blue cheese, walnut pesto, crispy rosemary

or

Porc

bacon-wrapped pork tenderloin, Port-braised cabbage, roasted apples, celeriac purée, sage jus

or

Morue & Palourdes

Icelandic cod & clams, wilted pea tendrils, new potato, vermouth beurre blanc

Tarte

butter pecan tart, chocolate ganache, rum raisin ice cream

or

Gâteau

Oliver’s carrot cake, coconut, cream cheese icing, pineapple sorbet

or

Pain Perdu

salted caramel, sweetened crème fraîche, blueberries

Feature Drinks

Oolong Goûter

15

Maker’s Mark bourbon, Amaro Averna, oolong agave syrup, lemon juice, club soda

Fleur d’Hiver

15

Hornitos tequila, Cocchi Americano, grapefruit juice, thyme syrup

Rêve de Myrtilles (non-alc)

12

Monday gin (0.5% abv), blueberry basil syrup, lemon juice

Beverages

Wines by the Glass

Bubbles

5oz

N.V. Pierre Sparr Brut Rosé, Crémant d’Alsace, France

18

N.V. Domaine Baud Père & Fils, Crémant du Jura, France

19

N.V. Taittinger Brut Réserve, Champagne, France

41

White

5oz / 8oz

2018 Meldville ‘Barrel Select’ Chardonnay, Lincoln Lakeshore, Ontario, Canada

18 / 26

2020 Tiefenbrunner Pinot Grigio, Vigneti delle Dolomiti, Italy

18 / 26

2021 Château Haut-Grelot Sauvignon Blanc, Blaye-Côtes de Bordeaux, France

18 / 26

2021 Domaine Fourrey & Fils Chablis, Bourgogne, France

26 / 34

2021 Robert Cantin ‘Les Pierblancs’ Sancerre, Loire Valley, France

26 / 34

Rosé

5oz / 8oz

2021 Jean-Luc Colombo ‘Cape Bleue’ Rosé, Provence, Méditerranée, France

16 / 24

Red

5oz / 8oz

2018 Château Lamartine ‘Cuvée Tradition’ Malbec, Cahors, France

20 / 29

2018 Jean-Maurice Raffault ‘Les Picasses’ Cabernet Franc, Chinon, FR

22 / 30

2019 Rue Naujac Cabernet Sauvignon, Columbia Valley, Washington, U.S.A.

24 / 32

2011 Château du Moulin Noir, Montagne-Saint-Émilion, Bordeaux, France

27 / 35

2018 Maison Roche de Bellene Vieilles Vignes Pinot Noir, Bourgogne, France

27 / 35

2011 Hess ‘Allomi’ Cabernet Sauvignon, Napa Valley, California

40 / 60

Sweet

2oz

N.V. Campbells ‘Rutherglen’ Muscat, Victoria, Australia

11

2016 Château de Rayne ‘Madame de Rayne’, Sauternes, France

17

2014 Cave Spring Riesling Icewine, Niagara, Ontario, Canada

25

COCKTAILS

Rêve de Myrtilles

12

Monday gin (0.5%abv), blueberry basil syrup, lemon juice

Oolong Goûter

15

Maker’s Mark bourbon, Amaro Averna, oolong agave syrup, lemon juice, club soda

Fleur d’Hiver

15

Hornitos tequila, Cocchi Americano, grapefruit juice, thyme syrup

French 75

19

Tanqueray gin, lemon, sparkling wine

Calvados Sour

19

Boulard Calvados, Canadian Club 12 year whisky, pear, citrus, egg white

BEERS

330, 341ml & 355ml

Spirit Free

Beck’s, 0.0%, Bremen, Germany

8

Low ABV

Harmon’s Jack Pine, Pale Ale 0.5%, Niagara Falls, Ontario

10

Hoppy

Left Field Greenwood, New England IPA 6.3%, Toronto, Ontario

12

Crisp

Beau’s Lug Tread, Kölsch 5.2%, Vankleek Hill, Ontario

11

Dark

Left Field Eephus, Oatmeal Brown Ale 5.5%, Toronto, Ontario

12

Chimay Blue Cap, Belgian Dark Strong Ale 9%, Belgium

12
Lunch

à la Carte Lunch

Appetizer

Soupe du Jour

16

seasonal soup & garnishes

Salade Composée

18

goat cheese, compressed apple, dried cranberries, Chardonnay vinaigrette

Carotte

19

roasted heirloom carrots, radicchio, Marcona almonds, creamy xérès dressing

Saumon

19

smoked salmon, wheatberries, pickled cauliflower, pomegranate, dill emulsion

Tartare

22

hand-cut beef, miso emulsion, pickled shimeji mushroom, mushroom chips

Terrine

23

rabbit, morel, tender shoots, violet mustard, pain au lait

Foie Gras

36

seared foie gras, honey-roasted pear, pain d’épices, sauce bigarade

Entrée

Quiche

24

bacon, Gruyère cheese, spinach

Ravioli

30

goat cheese, tarragon, roasted onion jus, black truffle, radish

Truite

36

pan-seared steelhead trout, beluga lentils, wilted escarole, beurre rouge

Poulet

34

corn-fed chicken suprême, seared polenta, cipollini, grilled rapini, blackcurrant jus

Steak Frites

38

8oz flat iron steak, frites, peppercorn sauce, mixed greens

Features

Caviar

MP

classic garnishes, buckwheat blinis

Seared Foie Gras

20

Shaved Truffe Noire

26

by the gram

Les Desserts

Crème Brûlée

15

vanilla crème brûlée, fresh berries

Chocolat

14

Guanaja chocolate & hazelnut mousse, coffee ganache, tonka bean ice cream

Dinner

à la Carte Dinner

Appetizer

Betterave

19

beetroot, Beaufort cheese, Swiss chard purée, black walnuts, sauce suédoise

Thon

26

bluefin tuna, compressed cucumber, dill oil, sweet potato, preserved lemon gel

Escargot

24

seared snails, herb butter mousseline, young spinach, garlic crème

Foie Gras

36

seared foie gras, honey-roasted pear, pain d’épices, sauce bigarade

Terrine

33

rabbit, morel, tender shoots, violet mustard, pain au lait

Tartare

27

hand-cut beef tartare, sunchoke, barrel-aged soy sauce, nasturtium

Entrée

Pâtes

38

acorn squash stuffed pasta, cranberry, sage, truffle, brown butter

Morue

57

sablefish, saffron fennel, black rice, pea shoot

Crabe

54

Dungeness crab, celeriac consommé, herbed crêpe, sea beans, crab oil

Porc

47

pork loin, Savoy cabbage, blackcurrant, heirloom carrot, choucroute purée

Agneau

56

lamb duo of roast saddle & braised shank, white beans, rapini, tomato, Paloise

Veau

58

veal duo of tenderloin & crispy sweetbreads, wild mushrooms, fig, Madeira sauce

Bœuf

86

10oz rib eye, parsnip boulangère, cauliflower croquette, ras el hanout butter, Port jus

Features

Caviar

MP

classic garnishes, buckwheat blinis

Le Pain

6

Shaved Truffe Noire

30

by the gram

Seared Foie Gras

20

Les Desserts

Crème Brûlée

15

vanilla crème brûlée, fresh berries

Mousse

15

yuzu, lemon & white chocolate mousse, passion fruit gel, lemon blueberry cake

Opéra

16

Joconde sponge, coffee, buttercream, caffè latte ice cream

Soufflé du Jour

22

vanilla crème anglaise

St-Valentin

ST-VALENTIN

available February 14

Profiterole

foie gras parfait, Sauternes gelée

and

Œuf

quail egg, caviar, tarragon

Velouté

cauliflower, truffled crème fraîche, fried leek, brown butter oil

Cannelloni

kohlrabi, black garlic, hazelnut, pear, sea asparagus

Roulade

turbot, scallop, wilted spinach, lobster Nantua sauce

Bœuf

mustard & fennel rubbed beef filet, foraged mushrooms, broccolini, heirloom potato, Choron sauce

Tarte

chocolate, raspberry sorbet, salted caramel

Pâtisseries

macarons, madeleines

per person 215
excludes tax & gratuity

RÉSERVATIONS


Please book online, or call us at (416) 222-2220.