Rooted in classic French fare
November 27 & 28, 2020
Our weekly tasting menu comes ready-to-eat with only the smallest finishing touches needed. Order online for pickup on Friday or Saturday.
Pain
sourdough, cultured butter
–
Venison Tartare
quince, Brussels sprouts, leek emulsion
–
Truffle Soup
wild mushrooms, egg flan, chive oil
–
Coq au Vin
wild mushrooms, heirloom carrots, duck fat potatoes
–
Pain d’Épice
bourbon sauce, whipped crème fraîche
per person 100
excludes tax & gratuity
Dinner Feature
Put the finishing touches on our weekly dinner feature and experience fine dining from the comfort of home. Available for pickup on Friday & Saturday.
Couronne de Canard for two
120
two duck breast on the crown, roasted Brussels sprouts, brioche dumpling, port wine jus
Menu Dégustation
Sample Menu
Pain
sourdough, cultured butter
–
Parfait
foie gras, ice wine, winter apple, toasted brioche
–
Ravioli
duck confit, shiitake consommé, wild mushrooms, chervil oil
–
Veau
Provençal veal tenderloin, truffle polenta soufflé, ratatouille, red wine reduction
–
Basque Cheesecake
cranberry compote, wild raspberry leaf oil
100 per person
excludes tax & gratuity
Participation of the entire table is required.
à la Carte Dinner
Sample Menu
Appetizer
Mushroom Soup
24
wild mushrooms, truffle flan, chive oil, fresh winter truffle
Seared Foie Gras
30
brioche dumpling, caramelized apple, Calvados jus
Tartare
25
winter truffle, caramelized garlic, champignon
Saint-Jacques
27
scallops, Bayonne ham broth, Brussels sprouts, winter squash
Salade Verte
20
pear, goat cheese, cranberry
Escargot
21
watercress, garlic, sourdough
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
Le Pain
5
Seared Foie Gras
20
Shaved Truffe Noire
30
Caviar
MP
Les Desserts
Olive Oil Chiffon Cake
14
lemon preserve, caccis coulis
Choux à la Crème
14
toasted almond butter, dark chocolate ganache
Earl Grey Crème Brûlée
14
fresh citrus
French & Canadian Cheese
21 / 8
walnut bread, compote & truffle honey
à la Carte Lunch
Sample Menu
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
fresh citrus
Olive Oil Chiffon Cake
14
lemon preserve, caccis coulis
Choux à la Crème
14
toasted almond butter, dark chocolate ganache
Fromage
21 / 8
French & Canadian cheese, walnut bread, compote & truffle honey
