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 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
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
MENU DÉGUSTATION
Amuse Bouche
–
Thon
bluefin tuna, compressed cucumber, sweet potato, preserved lemon gel, dill oil
–
Pâtes
acorn squash stuffed pasta, cranberry, sage, truffle, brown butter
–
Crabe
Dungeness crab, celeriac consommé, herbed crêpe, sea beans, crab oil
–
Veau
veal duo of tenderloin & crispy sweetbreads, wild mushrooms, fig, Madeira sauce
–
Entremet
–
Mousse
yuzu, lemon & white chocolate mousse, passion fruit gel, lemon blueberry cake
–
Petit Fours
per person 165
with wine pairings 255
Participation of the entire table is required.
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
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
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
