Rooted in classic French fare
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. Nicolas Feuillatte Brut, Champagne, France
35
White
5oz / 8oz
2020 Château Pesquié ‘Le Paradou’ Viognier, Vin de France, France
14 / 22
2018 Meldville ‘Barrel Select’ Chardonnay, Lincoln Lakeshore, Ontario, Canada
18 / 26
2020 Tiefenbrunner Pinot Grigio, Alto Adige, Italy
18 / 26
2020 Dyckerhoff Sauvignon Blanc, Reuilly, Loire Valley, France
23 / 33
2021 Domaine Fourrey & Fils Chablis, Bourgogne, 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
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
La Rivière Rouge
18
El Dorado rum, Labbé Francois cassis, lemon & simple syrup, cherry purée, apple juice, lemonade (2oz)
La Vie en Rose
18
Bulleit bourbon, Amaro Averna, Dillon’s red vermouth, pistachio syrup, rose spritz (2oz)
Avec Amour
18
Zirkova Together vodka, crème de cassis, blueberry syrup, grapefruit, lemon juice (2oz)
Le Parapluie Rose
19
Dejado tequila, Aperol, grapefruit, lime, agave, chocolate bitters (1.75oz)
French 75
20
Dillon’s Selby gin, lemon, simple syrup, sparkling wine (4oz)
Le Baiser de Josephine
22
El Dorado 3 year old rum, Amaro Montenegro, lemon, spiced apple (2oz)
LAGERS & ALES
341ml & 355ml
Mill Street Organic Lager
9
Pilsner Urquell
9
Muskoka Mad Tom IPA
9
Kronenbourg 1664 Pale Lager
10
Chimay Blue Cap Ale
12
Blanche de Chambly
12
MENU DÉGUSTATION
Amuse Bouche
–
Hamachi
anise-cured hamachi, chilled radish crème, green apple & dill vin
–
Pâtes
spring pea ravioli, compressed rhubarb, verjus beurre blanc
–
Coquilles St. Jacques
seared scallops, beluga lentils, smoked parsnip, dulse
–
Canard
dry-aged duck breast, sea asparagus, cipollini, hazelnut gel, pomme Anna, red currant jus
–
Entremet
–
Crème Cuite
vanilla panna cotta, strawberry consommé, milk crumb, raspberry sorbet
–
Petit Fours
per person 155
with wine pairings 230
Participation of the entire table is required.
à la Carte Lunch
Appetizer
Soupe du Jour
15
seasonal soup & garnishes
Salade Composée
18
goat cheese, compressed apple, dried cranberries, Chardonnay vinaigrette
Burrata
19
pickled pumpkin, pumpkin seed emulsion, roasted butternut squash crème
Saumon
19
smoked salmon, fingerling potato, dill emulsion, whey, herb salad
Tartare
22
hand-cut beef, miso emulsion, pickled shimeji mushroom, mushroom chips
Pâté en Croûte
23
Hudson Valley duck & foie gras, dried fruits, pistachios, port wine gelée
Entrée
Quiche
24
wild mushrooms, Gruyère cheese, herbes de Provence, mixed greens
Ravioli
26
goat cheese, tarragon, roasted onion jus, compressed apple, black truffle
Truite
32
pan seared steelhead trout, grilled butternut squash, celeriac purée, sautéed kale, beurre blanc
Poulet
29
corn fed chicken suprême, roasted carrots, truffled pommes purée, red wine jus
Steak Frites
33
flat iron steak, frites, peppercorn sauce, mixed greens
Les Desserts
Crème Brûlée
14
vanilla crème brûlée, fresh berries
Chocolat
14
Guanaja chocolate mousse, coffee ganache, tonka bean ice cream
Fromage
8 / 22
selection of three cheeses, seasonal compote
à la Carte Dinner
Appetizer
Burrata
26
marinated burrata, grapefruit, fennel, potato crisp, chive
Hamachi
28
anise-cured hamachi, chilled radish crème, green apple & dill vin
Escargot
24
seared snails, herb butter mousseline, young spinach, garlic crème
Foie Gras
36
seared foie gras, quince, roasted brioche, Madeira reduction
Terrine
33
rabbit, morel, tender shoots, violet mustard, pain au lait
Tartare
27
hand-cut beef tartare, sunchoke, barrel-aged soy sauce, coriander
Entrée
Pâtes
38
spring pea ravioli, compressed rhubarb, verjus beurre blanc
Flétan
55
halibut, asparagus, black garlic panisse, spring Vichyssoise
Coquilles St. Jacques
45
seared scallops, beluga lentils, smoked parsnip, dulse
Canard
49
dry-aged duck breast, sea asparagus, cipollini, hazelnut gel, pomme Anna, red currant jus
Agneau
56
lamb saddle, grilled kohlrabi, tomato, couscous, green olive tapenade
Veau
58
veal duo of tenderloin & crispy sweetbreads, wild mushrooms, fig, Madeira sauce
Bœuf
72
250g bacon-wrapped tenderloin, turnips, leek croquettes, Port wine 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
Pomme
15
baked apple mousse, almond frangipane, spiced milk crumb, vanilla ice cream
Crème Cuite
15
vanilla panna cotta, strawberry consommé, milk crumb, raspberry sorbet
Soufflé
22
hazelnut soufflé, vanilla crème anglaise
Fromage
22
selection of three cheeses, raisin biscuit, seasonal condiments
