Rooted in classic French fare
BEVERAGES
Wines by the Glass
Bubbles
5oz
N.V. Domaine Baud Père & Fils, Crémant du Jura, France
19
N.V. Taittinger Brut Reserve, Champagne, France
35
White
5oz / 8oz
2018 Riesling, Cave Spring ‘Canoe’ Niagara, Ontario, Canada
13 / 21
2020 Viognier, Château Pesquie ‘Le Paradou’, Vin de France, France
14 / 22
2020 Sauvignon Blanc, Château Haut-Grelot, Côtes de Bordeaux, France
16 / 24
2020 Chardonnay, Vignerons de Bel Air, Bourgogne Blanc, France
18 / 26
Rosé
5oz / 8oz
2020 Cabernet Franc, Cave Spring Rosé Estate, Niagara, Ontario, Canada
14 / 22
2019 Jean-Luc Colombo, Cape Bleue Rosé, Provence, Méditerranée, France
16 / 24
Red
5oz / 8oz
2019 Cabernet Franc, Cave Spring ‘Biff’s Juicy Red’, Niagara, Ontario, Canada
13 / 20
2019 Grenache, Mourvèdre/ Carignan/Syrah, Domaine Andre Aubert, Côtes du Rhône, France
16 / 24
2018 Cabernet Sauvignon, Rue Naujac, Columbia Valley, Washington, U.S.A.
24 / 32
2018 Pinot Noir, Maison Roche de Bellene ‘Vieilles Vignes’, Bourgogne, France
27 / 35
2014 Chateau Barrabaque ‘Tradition’ Fronsac, Bordeaux, France
27 / 35
Sweet
2oz
2016 Gallien de Château Dudon, Sauternes
17
2014 Cave Spring Riesling Icewine, Niagara, Ontario, Canada
25
COCKTAILS
Pomme Espice
16
El Dorado 3 year old rum, Amaro Montenegro, lemon, spiced apple (1.75oz)
Bijoux Bijoux
16
Dillon’s Selby vodka, Dillon’s Selby berry bliss, pineapple juice (2oz)
La Vie en Rose
18
Bulleit bourbon, Amaro Averna, Dillion’s red vermouth, pistachio syrup, rose spritz (2oz)
Nuits d’Eté
18
Dillon’s Selby pineapple honey gin, Los Siete Misterios mezcal, guava & pineapple juice (2oz)
French 75
19
Dillon’s Selby gin, lemon, simple syrup, sparkling wine (4oz)
Le Parapluie Rose
19
Dejado tequila, Aperol, grapefruit, lime, agave, chocolate bitters (1.75oz)
Château de Normandie
19
Dillon’s Canoe rye whisky, Calvados, cinnamon black pepper infused sweet vermouth, angostura bitters, Peychaud’s bitters (2.5oz)
LAGERS & ALES
341ml & 355ml
Mill Street Organic Lager
9
Pilsner Urquell
9
Kronenbourg 1664 Pale Lager
12
Chimay Blue Cap Ale
12
Muskoka Mad Tom IPA
12
Blanche de Chambly
12
MENU DÉGUSTATION
Amuse Bouche
–
Maquereau
blue mackerel, uni ice cream, garden cucumber, dashi reduction, horseradish crème
–
Pâtes Farcies
goat cheese & tarragon stuffed pasta, black truffle, roasted onion jus, compressed apple
–
Homard
poached lobster, charred baby corn, grilled peach, vanilla bisque
–
Bœuf
seared tenderloin and roasted rib, sautéed wild mushrooms, shiitake purée, potato croissant, truffle jus
–
Entremets
–
Chocolat
Manjari chocolate dome, roasted orange crème, salted caramel sauce, tonka bean ice cream
–
Petit Four
per person 140
with wine pairings 205
Participation of the entire table is required.
à la Carte Lunch
Appetizer
Soupe du Jour
15
seasonal soup & garnishes
Salade Composée
18
fresh berries, goat cheese, yuzu vinaigrette
Burrata
19
smoked eggplant, heirloom tomatoes, marinated zucchini
Saumon
19
smoked salmon, fingerling potato, dill emulsion, whey, summer herbs
Tartare
22
hand-cut beef, Brussels sprouts, miso emulsion, Asian pear, bacon
Entrée
Quiche
24
broccoli, heirloom tomato, herbes de Provence, mixed greens
Pâtes Farcies
26
goat cheese & tarragon stuffed pasta, roasted onion jus, compressed apple
Truite
32
pan-seared trout, grilled baby gem, green beans, cauliflower crème, beurre blanc
Poulet
29
chicken suprême, roasted carrot, pommes purée, red wine jus
Steak Frites
33
flat iron steak, frites, peppercorn sauce, mixed greens
Les Desserts
Gâteau au Chocolat
14
Guanaja chocolate mousse, coffee ganache, tonka bean ice cream
Crème Brûlée
14
vanilla crème brûlée, fresh berries
Selected Cheeses
8 / 22
selection cheeses, seasonal compote
à la Carte Dinner
Appetizer
Burrata
26
smoked eggplant, heirloom tomatoes, marinated zucchini
Maquereau
24
blue mackerel, uni ice cream, garden cucumber, dashi reduction, horseradish crème
Escargot
24
seared snails, herb butter mousseline, crispy kale, confit shallots
Foie Gras
36
seared foie gras, plum, brioche, madeira reduction
Tartare
27
hand-cut beef, bacon, charred Brussels sprouts, miso emulsion, Asian pear
Caviar for Two
MP
classic garnishes, buckwheat blinis
Entrée
Pâtes Farcies
34
goat cheese & tarragon stuffed pasta, black truffle, roasted onion jus, compressed apple
Lotte
45
monkfish and wild shrimp roulade, roasted artichoke, red pepper crème, confit heirloom tomato, olive crumb, sauce Choron
Homard
48
poached lobster tail, claw dumpling, charred baby corn, grilled peach, vanilla bisque
Canard
47
seared breast, leg ragout, red beets, barbecue cabbage, cranberry gel, port wine jus
Chevreuil et Sanglier
52
seared venison loin and wild boar, celeriac sandwich, smoked pear, brioche crème, cassis jus
Bœuf
58
seared tenderloin and roasted rib, sautéed wild mushrooms, shiitake purée, pommes purée, truffle jus
Entrecôte
62
grilled rib eye steak, French green beans, truffle croquettes, madeira jus
Features
Cut of the Day
MP
meat for two, seasonal side dishes
Le Pain
6
Seared Foie Gras
20
Shaved Truffe Noire
30
Les Desserts
Crème Brûlée
15
vanilla crème brûlée, muscovado sugar, assorted berries
Pomme
15
white chocolate and Riesling mousse, caramelized apple butter, granny smith and tarragon sorbet
Chocolat
15
Manjari chocolate dome, roasted orange crème, salted caramel sauce, tonka bean ice cream
Soufflé
21
flavour of the day finished with crème anglaise
Selected Cheeses
22 / 8
raisin biscuit, seasonal condiments
