Rooted in classic French fare

Menus

Auberge du Pommier is defining contemporary French cooking in Canada. Our cuisine honours both the refined techniques and rustic styles of classic French fare, with an innovative North American accent. Simple yet elevated, our seasonal menus focus on quality by using the finest ingredients, highlighting their natural flavours and textures and plating them elegantly. Every dish genuinely respects and celebrates exquisite food.
Dinner

à la Carte Dinner

Appetizer

Salade Verte

19

winter salad, cranberry, buttermilk, turnip, puffed amaranth

Carottes Ancestrale

18

heirloom carrots, fromage blanc, green apple, coriander, crispy potato

Maquereau

19

pickled mackerel, horseradish, textures of beet, pearl onion, mustard seeds

Sanglier Pastrami

24

wild boar ham, textures of mushroom, onsen egg, pear

Foie Gras

29

plum, torn brioche, almonds

Escargot

18

watercress coulis, garlic, sourdough crouton

Tartare

25

black garlic, parsley emulsion, crispy Brussels sprout, roasted onion lavash

Entrée

Gnocchi

38

roasted sunchoke, onion soubise, parsnip, crispy kale, Comté

Esturgeon

39

sturgeon, celeriac, celery, black truffle, Hollandaise croquettes, ikura beurre blanc

Coq au Vin

42

heritage chicken, roast chicken fat, carrot, shallot, oyster mushroom

Homard Thermidor

65

lobster tail, mustard greens, sweet potato, dill

Agneau

44

shoulder & sirloin, black salsify, charred cabbage, rutabaga crème

Le Cerf

52

venison hip, spiced red cabbage, brioche dumpling, smoked apple, Brussels sprout

Bœuf

55

tenderloin & short rib, truffle French toast, textures of pumpkin, Madeira reduction

Cut of the Day

for two

Viande du jour à partager pour deux

MP

au jus, seasonal vegetables

L’Hiver

Northern Divine Caviar

180

30 grams

Shaved Truffe Noire

30

Choux Bruxelles Rôti

9

roasted Brussels sprouts, pine nuts, lemon zest

Tasting

MENU DÉGUSTATION

an exploration of France’s culinary tradition

Mise en Bouche

Tartare

beef strip loin, bacon, Dijon ice cream, sprouted lentils, seed crackers

Vichyssoise

king salmon, leek velouté, potato, trout roe

Agnolotti

fromage blanc, olive, zucchini, summer truffles, Chardonnay beurre blanc

Doré Jaune

walleye, Champagne choucroute, English peas, salted grapes, verjus

Bœuf

coffee-rubbed aged strip loin, eggplant, gai lan, brown butter Hollandaise

Basilic

Tarte au Citron

lemon mousse, frozen cookie dough, lavender marshmallow,
crème fraîche ice cream

Macaron

per person 115
with wine pairing 175

Participation of the entire table is required.
Items available à la carte.

Lunch

à la Carte Lunch

Salad

add daily fish to your salad

10

Romaine

16

kohlrabi, brioche croûtons, Parmigiano-Reggiano, anchovy vinaigrette

Salade Verte

19

organic greens, cranberries, buttermilk espuma, pickled turnips, amaranth

 

Appetizer

Soupe du Jour

14

seasonal soup & garnishes

Carottes Ancestrale

18

heirloom carrots, fromage blanc, green apple, coriander, crispy potato

Foie Gras

29

plum, torn brioche, almonds

Maquereau

19

pickled mackerel, horseradish, textures of beet, pearl onion, mustard seeds

Tartare

21 • 28

hand-cut beef strip loin, black garlic, parsley emulsion, roasted onion lavash

appetizer • main course with pommes frites

Entrée

Omelette du Jour

19

farm-fresh eggs, pommes frites, local greens

Gnocchi

24 · 32

roasted sunchoke, onion soubise, parsnip, crispy kale, Comté

half • full order

Esturgeon

32

sturgeon, celeriac, celery, Hollandaise croquette, ikura sauce

Coq au Vin

29

chicken suprême, roast chicken fat, carrot, shallots, oyster mushrooms

Thon Niçoise

29

albacore tuna, baby gem, black olives, quail egg, haricots verts, new potato, heirloom tomato

Moules Frites

28

mussels, white wine cream sauce, parsley, pommes frites

Bœuf

38

tenderloin, truffle French toast, textures of pumpkin, Madeira reduction

Dessert

Dessert

Lunch

Crème Brûlée

12

berry compote, citrus shortbread

Chocolat

15

Valrhona Guanaja chocolate mousse, mint, flourless chocolate cake, tonka Chantilly, mint ice cream

Mont Blanc

14

sweet potato mousseline, coffee crème brûlée, peanut butter foam

Mille-feuille

14

wine-poached pear, cheesecake mousse, candied walnuts, beurre noisette ice cream

Dinner

Mille-feuille

14

wine-poached pear, cheesecake mousse, candied walnuts, beurre noisette ice cream

Chocolat de Menthe

15

Valrhona Guanaja chocolate mousse, mint, flourless chocolate cake, tonka Chantilly, mint ice cream

Citrouille

14

pumpkin crémeux, buttermilk sherbet, pumpkin cake, ginger milk tuile, torched meringue

Mont Blanc

14

sweet potato mousseline, coffee crème brûlée, peanut butter foam

Soufflé

18

Earl Grey anglaise, poached peaches

SPECIALTY COFFEE

12

Le Cappuccino Royal

Frangelico & amaretto layered cappuccino

Conquistador

Amaro Montenegro, D’Eaubonne V.S.O.P. brandy, bitters, nutmeg

Forêt-Noire

crème de cacao, Godiva white chocolate liqueur, Heering cherry liqueur, vanilla cream

LOOSE LEAF TEA

5.75

“Pomme” Signature Tea

Floral Jasmine

Organic Health & Well-Being Green Tea

Imperial Earl Grey

Organic Chamomile

Marrakesh Mint

Cocoa Chai Chai

Scotch

1.25oz

The Glenlivet 12 Year Old

11

Bowmore 12 Year Old

13

The Balvenie DoubleWood 12 Year Old

15

The Glenlivet French Oak 15 Year Old

16

The Macallan Gold

16

Ardbeg 10 Year Old

19

The Glenlivet 18 Year Old

20.5

Glenfiddich 18 Year Old

22

The Macallan Sienna

40

Glenfiddich 12 Year Old

12

Laphroaig Quarter Cask

14

Longmorn 15 Year Old Longmorn Old

16

Glenfiddich Solera Reserve 15 Year Old

16

Dalwhinnie 15 Year Old

18

Oban 14 Year Old

20

Lagavulin 16 Year Old

21

The Macallan Amber

28

The Macallan Ruby

58
Cheese

Fromage

All cheeses are served with walnut bread, Ontario honey & yuzu marmalade

Brie de Meaux

soft, unpasteurized cow’s milk cheese, aged 2 months from the town of Meaux, France

Sainte Maure

semi-soft, ash-covered pasteurized goat’s milk cheese from Loire Valley, France

Ossau-Iraty

semi-hard, unpasteurized sheep’s milk cheese, aged 2 years from Northern Basque Country, France

Laguiole

hard, unpasteurized cow’s milk cheese, aged 2 years from the mountains of Aubrac, situated in Massif Central in Aveyron, France

Fourme d’Ambert

semi-hard, smooth, rich & creamy blue unpasteurized cow’s milk cheese, aged 3 months from Auvergne, France

single cheese (40g) 14
selection of 3 cheeses (60g) 19
selection of 5 cheeses (75g) 24

Wine & Cocktail

Wines by the Glass

6oz

Bubbles

2018 Hinterland ‘Borealis’ Rosé, Prince Edward County, Ontario, Canada

17

N.V. Taittinger Brut Réserve, Champagne, France

35

N.V. Les Cordeliers Prestige ‘Brut’ Crémant de Bordeaux, France

21

N.V. Laurent-Perrier Cuvée Brut Rosé, Champagne, France

55

White

5oz / 8oz

2017 Chardonnay, Cave Spring ‘Jump’, Niagara, Ontario, Canada

13 / 20

2017 Viognier, Château Pesquié ‘Le Paradou’, Vin de France

14 / 22

2018 Chablis, Maison Albert Bichot, Burgundy, France

18 / 29

2017 Pinot Gris, Domaine Muré ‘Pierres Sèchses’, Alsace, France

22 / 35

2017 Riesling, Cave Spring ‘Canoe’ Niagara, Ontario, Canada

13 / 20

2017 Sauvignon Blanc, Château Haut-Grelot, Côtes de Bordeaux, France

16 / 25

2016 Chardonnay, Maison Louis Latour ‘Les Genièvres’, Mâcon-Lugny, France

20 / 32

2018 Sancerre, Domaine André Dezat, France

24 / 38

Rosé

2018 Tavel, Brotte ‘Les Églantiers’, France

16 / 25

Red

2017 Cabernet Franc, Cave Spring ‘Biff’s Juicy Red’, Niagara, Ontario, Canada

13 / 20

2016 Beaujolais Villages, Stéphane Aviron, France

15 / 24

2017 Syrah, Château Saint Cosme, Côtes du Rhône, France

18 / 29

2016 Pinot Noir, Domaine Sebastien Magnien, Hautes Côtes de Beaune, France

22 / 35

2016 Grenache/Carignan, Domaine du Tabatau ‘Camprigou’ Saint-Chinian, France

14 / 22

2014 Bordeaux, Château la Guilbonnerie, Côtes de Bordeaux, France

17 / 27

2016 Malbec, Château Eugénie ‘Cuvée Pierre le Grand’ Cahors, France

20 / 32

2008 Château Tour de Gilet, Bordeaux, France

24 / 38

Sweet

2oz

2017 Jurançon Doux, Domaine Nigri, France

10

2016 Sauternes, Gallien de Château Dudon, France

17

2014 Cave Spring Riesling Icewine, Niagara, Ontario, Canada

25

2015 Coteaux du Layon, Domaine du Landreu ‘Le Petit Clos’, France

15

2009 Sauternes, La Chapelle de Lafaurie-Peyraguey, France

25

COCKTAILS CLASSIQUES

Bellini Mandarine

14

Eric Bordelet brut cider, tangerine thyme juice

Spiced Rum Boulevardier

18

El Dorado 3 year rum, Campari, Dolin red vermouth, spiced syrup

Sangria de Pomme

16

Havana Club 3 year rum, white wine, Aperol, apple cider, ginger beer

Sazerac

25

Hennessy VS, Dillon’s Selby absinthe spritz, sugar cube, Peychaud’s bitters

COCKTAILS DE LA MAISON

Chamomile Sour

16

Dillon’s Selby gin, lemon juice, egg white, ginger chamomile syrup

Champs de Lavande

20

Dillon’s Selby gin, sparkling wine, lemon juice, lavender syrup

The Big Smoke

18

Dillon’s Canoe rye, Fernet-Branca, simple syrup, applewood smoke, Angostura bitters

We welcome you to bring your own wine – $45 corkage fee

Download Complete Wine List
Holiday Brunch

HOLIDAY BRUNCH

Sunday, December 8, 15 & 22, 2019

Tuesday, December 24, 2019

APPETIZERS

Soupe

roasted chestnuts, port wine reduction, candied walnuts
or

Saumon

dill-cured Atlantic salmon, heirloom beets, smoked crème fraîche
or

Œuf

poached hen’s egg, wild boar pastrami, foraged mushrooms
or

Parfait

duck liver mousse, pickled carrot, toasted brioche, bitter green salad

ENTRÉES

Esturgeon

sturgeon, baked celeriac, confit potato, sauce Béarnaise
or

Bœuf

short rib, truffled French toast, roasted pumpkin, Madeira jus
or

Poulet

Cornish hen, rutabaga, Brussels sprouts, baked polenta
or

Risotto

barley, wild mushrooms, crispy kale, smoked cheddar

DESSERTS

Torte

flourless chocolate torte, gingerbread ice cream, cacao nib tuile
or

Diplomat

bread pudding, Frangelico anglaise, pistachio ice cream
or

Gâteau Fromage

cheesecake, cranberry, apple, graham crumble, caramel

per person 75 for three courses
excludes tax & gratuity


Duckcember

MENU CANARD

December 6-23, 2019

Duck Consommé

root vegetables, shimeji mushrooms

Whole Roast Duck for Two

spiced red cabbage, bread dumpling

Pumpkin Crémeux

praline crumble, buttermilk sherbet

per person 89
minimum 2 persons · excludes tax & gratuity

Réservations


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