Rooted in classic French fare
Menus
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
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.
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
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
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
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
HOLIDAY BRUNCH
Sunday, December 8, 15 & 22, 2019
Tuesday, December 24, 2019
APPETIZERS
Dill-Cured Atlantic Salmon
heirloom beets, smoked crème fraîche
or
Roasted Chestnut Soup
port wine reduction, candied walnuts
or
Poached Hen’s Egg
wild boar pastrami, foraged mushrooms
or
Duck Liver Parfait
pickled carrot, toasted brioche, bitter green salad
–
ENTRÉES
Sturgeon
baked celeriac, confit potato, sauce Béarnaise
or
Short Rib
truffled French toast, roasted pumpkin, Madeira jus
or
Cornish Hen
rutabaga, Brussels sprouts, baked polenta
or
Barley Risotto
wild mushrooms, crispy kale, smoked cheddar
–
DESSERTS
Flourless Chocolate Torte
gingerbread ice cream, cacao nib tuile
or
Bread Pudding
Frangelico anglaise, pistachio ice cream
or
Cheesecake Tart
cranberry, apple, graham crumble, caramel
per person 75 for three courses
excludes tax & gratuity
