Rooted in classic French fare
Wines by the Glass
Bubbles
5oz
N.V. Domaine Baud Père & Fils, Crémant du Jura, France
25
N.V. Taittinger Brut Réserve, Champagne, France
48
White
5oz / 8oz
2020 Cave Spring ‘Canoe’ Estate Riesling, Beamsville Bench, Ontario
17 / 25
2021 Meldville ‘Barrel Select’ Chardonnay, Lincoln Lakeshore, Ontario, Canada
18 / 26
2021 Tiefenbrunner Pinot Grigio, Vigneti delle Dolomiti, Italy
18 / 26
2021 Château Haut-Grelot Sauvignon Blanc, Blaye-Côtes de Bordeaux, France
18 / 26
2022 Domaine Fourrey Chablis, Burgundy, France
27 / 41
2021 Robert Cantin ‘Les Pierblancs’ Sancerre, Loire Valley, France
30 / 45
Rosé
5oz / 8oz
2021 Jean-Luc Colombo ‘Cape Bleue’ Rosé, Provence, Méditerranée, France
18 / 26
Red
5oz / 8oz
2021 Cave Spring ‘Biff’s’ Estate Cabernet Franc, Beamsville Bench, Ontario
17 / 25
2019 Château Lamartine ‘Cuvée Tradition’ Malbec, Cahors, France
20 / 29
2021 Pierre-Marie Chermette ‘Griottes’, Beaujolais, France
24 / 32
2018 Château Roquegrave Médoc Cru Bourgeois, Bordeaux, France
24 / 32
2019 Rue Naujac Cabernet Sauvignon, Columbia Valley, Washington, U.S.A.
24 / 32
2017 Maison Roche de Bellene Vieilles Vignes Pinot Noir, Bourgogne, France
27 / 41
Sweet
2oz
N.V. Campbells ‘Rutherglen’ Muscat, Victoria, Australia
11
2017 Cave Spring ‘Select Late Harvest’ Riesling, Lincoln Lakeshore, Ontario, Canada
16
2020 Maison Sichel, Sauternes, Bordeaux, France
22
COCKTAILS
Frais Comme une Fraise
14
HP Juniper non-alcoholic gin (0.5% ABV), strawberry & basil syrup
Cosmo Blanc
25
Tito’s vodka, Grand Marnier, lime juice, white cranberries
Nuit au Japon
23
Roku gin, yuzu juice, pineapple Champagne caviar, pineapple juice, rosemary
Baie Brésilienne
17
Leblon cachaça, Dillon’s Selby berry bliss liqueur, lemon, strawberry, egg white
Papillon
19
Empress 1908 gin, lavender, blueberries, butterfly pea flower syrup, lemon juice
Pearlita
19
Hornitos tequila, Bénédictine D.O.M, pear nectar, lime, Cajun rim
Cloud d’Or
28
Johnnie Walker Red Label scotch whisky, Drambuie scotch whisky, Laphroaig scotch whisky, lemon juice, thyme syrup, hickory
Manhattan Royale
38
Basil Hayden bourbon, Chambord, Amaro Montenegro, crème fraîche, cherry syrup
BEERS
330, 341ml & 355ml
Spirit Free
Beck’s, 0.0%, Bremen, Germany
8
Draught
Kronenbourg 1664 Blanc, Pale Lager 5%, Alsace, France
14
Hoppy
Goodlot Bighead Amber, West Coast Ale 5.5%, Ontario
11
Left Field Greenwood, New England IPA 6.3%, Toronto, Ontario
12
Crisp
Kronenbourg 1664, Pale Lager 5%, Alsace, France
11
Beau’s Lug Tread, Kölsch 5.2%, Vankleek Hill, Ontario
11
Dark
Chimay Blue Cap, Belgian Dark Strong Ale 9%, Belgium
12
MENU DÉGUSTATION
Canapés
–
Saint-Jacques Crudo
scallop & truffle mille feuille, leeks, mâche, sauce ravigote
–
Agnolotti
ricotta, rapini, crisp garlic, Comté foam
–
Saumon
B.C. king salmon, romesco, Picholine olives, zucchini blossoms
–
Canard
dry-aged duck breast, roasted endive, aji peppers
add foie gras +30
–
Tarte
chocolate tart, whipped Valrhona Dulcey
–
Petit Fours
per person 175
with wine pairings +100
Participation of the entire table is required.
TABLE D’HÔTE
available during lunch
Soupe du Jour
or
Salade Composée
goat cheese, toasted pepitas, figs, Champagne vinaigrette
–
Ravioli
goat cheese, tarragon, roasted onion jus, black truffle, radish
or
Daurade
grilled sea bream, Manila clams, king oyster mushrooms, fingerling potato, smoked butter
or
Steak Frites
6oz tenderloin. rapini, frites, sauce au poivre
+15
–
Tarte
lemon tartelette, crème frâiche ice cream, white chocolate crumble
or
Crème Brûlée
vanilla, fresh berries
per person 60
à la Carte Lunch
Appetizer
Soupe du Jour
16
seasonal soup & garnishes
Salade Composée
21
goat cheese, toasted pepitas, figs, Champagne vinaigrette
Saumon
23
smoked salmon, shaved fennel, orange, Arbequina olives
Tartare
28
beef, Dijonnaise, Roscoff onion, gem lettuce, gaufrette potato
Pâté en Croûte
23
Chantecler chicken, whipped mustard, pickles
Foie Gras
35
seared foie gras, honey roasted pear, pain d’épices, sauce bigarade
Salade de Tomates
24
marinated tomato salad, smoked sheep yoghurt, puffed quinoa, greens, balsamic
Entrées
Quiche
24
bacon, Gruyère cheese, spinach, foraged mushrooms
Ravioli
32
goat cheese, tarragon, roasted onion jus, black truffle, radish
Daurade
41
grilled sea bream, Manila clams, king oyster mushrooms, fingerling potato, smoked butter
Crêpe
23
Bayonne ham, Saint-Paulin cheese, poached duck egg, arugula, hazelnuts
Saumon
40
B.C. king salmon, romesco, Picholine olives, zucchini blossoms
Coquelet
42
roasted Cornish hen, Saskatchewan chantrelles, Ontario corn, sauce vin jaune
Canard
38
duck confit, cassoulet, bacon lardons, frisée
Steak Frites
38 /49
rapini, frites, sauce au poivre
8oz flat iron / 6oz tenderloin
Features
Caviar
classic garnishes, buckwheat blinis
Kaviari Kristal (30g) / 300
Osetra Petrossian (30g) / 260
Martini Noir
27
Hounds black vodka, Dolin dry vermouth
Le Pain
8
St. Brigid’s butter, serves two
Seared Foie Gras
30
Les Desserts
Crème Brûlée
15
vanilla crème brûlée, fresh berries
Fromage
16
Chef’s daily selection of cheese, buttermilk raisin biscuits, seasonal compote, honey
Chocolat
22
Guanaja chocolate & hazelnut mousse, coffee ganache, tonka bean ice cream
à la Carte Dinner
Appetizer
Saint-Jacques Crudo
36
scallop & truffle mille feuille, leeks, mâche, sauce ravigote
Escargot en Croûte
24
garlic, parsley, cremini mushrooms, jus, puff pastry
Foie Gras
22
seared foie gras, honey roasted pear, pain d’épices, sauce bigarade
Salade Composée
21
goat cheese, toasted pepitas, figs, Champagne vinaigrette
Pâté en Croûte
33
Chantecler chicken, Dijon mustard, pickles
Tartare
28
beef, Dijonnaise, Roscoff onion, gem lettuce, gaufrette potato
Salade de Tomates
24
marinated tomato salad, smoked sheep yoghurt, puffed quinoa, greens, balsamic
Entrée
Agnolotti
42
ricotta, rapini, crisp garlic, Comté foam
Saumon
45
B.C. king salmon, romesco, Picholine olives, zucchini blossoms
Flétan
58
butter-poached, artichoke barigoule, leek fondue, caviar beurre blanc
Porc
52
Ibérico pork secreto, shallot rings, maitake, watercress, sauce charcutière
Canard
60
dry-aged duck breast, roasted endive, aji peppers
Veau
67
grilled veal chop, cauliflower croquette, marjoram, prune & Armagnac sauce
Bœuf
95
Little Joe beef strip loin, cipollini onion, fourchette potato, Bordelaise sauce
Features
Caviar
classic garnishes, buckwheat blinis
Kaviari Kristal (30g) / 300
Osetra Petrossian (30g) / 260
Martini Noir
27
Hounds black vodka, Dolin dry vermouth
Pain au Lait
14
St Brigid’s butter
Seared Foie Gras
30
Les Desserts
Crème Brûlée
15
vanilla crème brûlée, fresh berries
Île Flottante
15
raspberries, almonds, Chambord
Fromage
16
Chef’s daily selection of cheese, buttermilk raisin biscuits, seasonal compote, honey
Tarte
16
Valrhona Équatoriale 55% ganache, hazelnut praline, whipped Valrhona Dulcey 35%, raspberries
Soufflé du Jour
24
vanilla crème anglaise
