Rooted in classic French fare
Menu Dégustation
Pain
sourdough, cultured butter
–
Terrine
confit duck leg & foie gras terrine, Dijon, Madeira gelée
–
Escargot
garlic, watercress velouté
–
Canard
Rougie duck breast, sunchoke three ways, mandarin, Ras El Hanout jus
–
Gâteau
olive oil cake, lavender, citrus curd, pear
100 per person
excludes tax & gratuity
Participation of the entire table is required.
à la Carte Dinner
Appetizer
Terrine
24
duck & foie terrine, kumquat, Dijon emulsion
Tartare
25
winter truffle, caramelized garlic, champignon
Hamachi
27
marinated & torched, ceviche, celery, grapefruit, coriander
Salade Verte
20
pear, goat cheese, cranberry
Escargot
21
watercress, garlic, sourdough
Caviar
MP
egg whites, eggs yolks, crème fraîche, chives, buckwheat blini
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
Caviar
MP
Seared Foie Gras
20
Shaved Truffe Noire
30
Les Desserts
Paris–Brest
14
dark chocolate ganache, toasted almonds
Earl Grey Crème Brûlée
14
citrus segments
Gâteau
14
olive oil cake, lavender, citrus curd, pear
Fromage
21 / 8
French & Canadian cheese, walnut bread, compote & truffle honey
à la Carte Lunch
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
citrus segments
Gâteau
14
olive oil cake, lavender, citrus curd, pear
Fromage
21 / 8
French & Canadian cheese, walnut bread, compote & truffle honey
Wines by the Glass
6oz
Bubbles
Crémant du Jura, Domaine Baud Père & Fils
26
N.V. Taittinger Brut Réserve, Champagne, France
35
White
5oz / 8oz
2017 Chardonnay, Cave Spring ‘Jump’, Niagara, Ontario, Canada
13 / 20
2018 Riesling, Cave Spring ‘Canoe’ Niagara, Ontario, Canada
13 / 20
2018 Viognier, Château Pesquié ‘Le Paradou’, Vin de France
14 / 22
2018 Sauvignon Blanc, Château Haut-Grelot, Côtes de Bordeaux, France
16 / 25
2018 Chablis, Maison Albert Bichot, Burgundy, France
18 / 29
2018 Pinot Gris, Domaine Muré ‘Pierres Sèchses’, Alsace, France
22 / 35
Rosé
2018 Mas Carlot ‘Générations’, Costières De Nîmes, France
16 / 25
Red
2017 Cabernet Franc, Cave Spring ‘Biff’s Juicy Red’, Niagara, Ontario, Canada
13 / 20
2015 Syrah/Grenache, Gérard Bertrand, France
14 / 22
2018 Grenache/Carignan, Domaine du Tabatau ‘Camprigou’, Saint-Chinian, France
15 / 24
2018 Beaujolais Villages, Stéphane Aviron, France
15 / 24
2014 Bordeaux, Château la Guilbonnerie, Côtes de Bordeaux, France
17 / 27
2017 Pinot Noir, Maison Roche de Bellene, Burgundy, France
23 / 36
Sweet
2oz
2014 Cave Spring Riesling Icewine, Niagara, Ontario, Canada
25
COCKTAILS
Vin Chaud
15.
warm O&B red wine, orange & cranberry juice, spiced honey
Champs de Lavande
17.
Dillon’s Selby gin, sparkling wine, lavender lemonade
Fumé Sucre
17.
Johnnie Walker Red Label scotch whisky, Amaro Averna, Laphroaig Quarter Cask scotch whisky, maple fig cider
Life of Pie
17.
Maker’s Mark bourbon, fresh pumpkin juice, housemade spice syrup, egg whites
Negroni en Français
21.
Beefeater gin, Lillet Blanc, green Chartreuse, Cocchi Americano, lemon, thyme
Death in the Afternoon
25.
Dillon’s absinthe, sparkling wine
LAGERS & ALES
Kronenbourg 1664 Pale Lager
9
Mill Street Organic Lager
9
Duchesse de Bourgogne Flanders Ale
12
Duvel Golden Ale
12
Chimay Blue Cap Ale
12
October 29-31, 2020
Our weekly tasting menu comes ready-to-eat with only the smallest finishing touches needed.
Pain
sourdough, cultured butter
–
Beef Tartare
caramelized garlic, winter truffle, shiitake
–
Squid Ink & Scallop Raviolo
sauce vierge, fruits de mer
–
Agneau
lamb sirloin, pumpkin four ways, black kale, port wine jus
–
Pavlova
eggnog, pumpkin
per person 100
excludes tax & gratuity
Looking to enhance your meal?
Add on any of the following to your tasting menu:
Caviar Special for two
250
1 bottle of “Nicolas Feuillatte Réserve” champagne, 50 grams Russian Siberian caviar and traditional condiments including buckwheat blinis, egg, crème fraîche, chives, shallots
Charcuterie for two
70
classic pâté en croûte stuffed with elk, lard, cranberries and pistachios, duck liver parfait, port wine & wild strawberry gelée, double cream brie, fresh sourdough, orange preserve
