Rooted in classic French fare

Tasting Menu

Menu Dégustation

Pain

sourdough, cultured butter

Terrine

confit duck leg & foie gras terrine, Dijon, Madeira gelée

Escargot

garlic, watercress velouté

Canard

Rougie duck breast, sunchoke three ways, mandarin, Ras El Hanout jus

Gâteau

olive oil cake, lavender, citrus curd, pear

100 per person

excludes tax & gratuity

 

Participation of the entire table is required.

Dinner

à la Carte Dinner

Appetizer

Terrine

24

duck & foie terrine, kumquat, Dijon emulsion

Tartare

25

winter truffle, caramelized garlic, champignon

Hamachi

27

marinated & torched, ceviche, celery, grapefruit, coriander

Salade Verte

20

pear, goat cheese, cranberry

Escargot

21

watercress, garlic, sourdough

Caviar

MP

egg whites, eggs yolks, crème fraîche, chives, buckwheat blini

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

Caviar

MP

Seared Foie Gras

20

Shaved Truffe Noire

30

Les Desserts

Paris–Brest

14

dark chocolate ganache, toasted almonds

Earl Grey Crème Brûlée

14

citrus segments

Gâteau

14

olive oil cake, lavender, citrus curd, pear

Fromage

21 / 8

French & Canadian cheese, walnut bread, compote & truffle honey

Lunch

à la Carte Lunch

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

citrus segments

Gâteau

14

olive oil cake, lavender, citrus curd, pear

Fromage

21 / 8

French & Canadian cheese, walnut bread, compote & truffle honey

Beverages

Wines by the Glass

6oz

Bubbles

Crémant du Jura, Domaine Baud Père & Fils

26

N.V. Taittinger Brut Réserve, Champagne, France

35

White

5oz / 8oz

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

13 / 20

2018 Riesling, Cave Spring ‘Canoe’ Niagara, Ontario, Canada

13 / 20

2018 Viognier, Château Pesquié ‘Le Paradou’, Vin de France

14 / 22

2018 Sauvignon Blanc, Château Haut-Grelot, Côtes de Bordeaux, France

16 / 25

2018 Chablis, Maison Albert Bichot, Burgundy, France

18 / 29

2018 Pinot Gris, Domaine Muré ‘Pierres Sèchses’, Alsace, France

22 / 35

Rosé

2018 Mas Carlot ‘Générations’, Costières De Nîmes, France

16 / 25

Red

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

13 / 20

2015 Syrah/Grenache, Gérard Bertrand, France

14 / 22

2018 Grenache/Carignan, Domaine du Tabatau ‘Camprigou’, Saint-Chinian, France

15 / 24

2018 Beaujolais Villages, Stéphane Aviron, France

15 / 24

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

17 / 27

2017 Pinot Noir, Maison Roche de Bellene, Burgundy, France

23 / 36

Sweet

2oz

2014 Cave Spring Riesling Icewine, Niagara, Ontario, Canada

25

COCKTAILS

Vin Chaud

15.

warm O&B red wine, orange & cranberry juice, spiced honey

Champs de Lavande

17.

Dillon’s Selby gin, sparkling wine, lavender lemonade

Fumé Sucre

17.

Johnnie Walker Red Label scotch whisky, Amaro Averna, Laphroaig Quarter Cask scotch whisky, maple fig cider

 

Life of Pie

17.

Maker’s Mark bourbon, fresh pumpkin juice, housemade spice syrup, egg whites

Negroni en Français

21.

Beefeater gin, Lillet Blanc, green Chartreuse, Cocchi Americano, lemon, thyme

Death in the Afternoon

25.

Dillon’s absinthe, sparkling wine

LAGERS & ALES

Kronenbourg 1664 Pale Lager

9

Mill Street Organic Lager

9

Duchesse de Bourgogne Flanders Ale

12

Duvel Golden Ale

12

Chimay Blue Cap Ale

12
Takeout

October 29-31, 2020

Our weekly tasting menu comes ready-to-eat with only the smallest finishing touches needed.

Pain

sourdough, cultured butter

Beef Tartare

caramelized garlic, winter truffle, shiitake

Squid Ink & Scallop Raviolo

sauce vierge, fruits de mer

Agneau

lamb sirloin, pumpkin four ways, black kale, port wine jus

Pavlova

eggnog, pumpkin

per person 100
excludes tax & gratuity

Looking to enhance your meal?

Add on any of the following to your tasting menu:

Caviar Special for two

250

1 bottle of “Nicolas Feuillatte Réserve” champagne, 50 grams Russian Siberian caviar and traditional condiments including buckwheat blinis, egg, crème fraîche, chives, shallots

Charcuterie for two

70

classic pâté en croûte stuffed with elk, lard, cranberries and pistachios, duck liver parfait, port wine & wild strawberry gelée, double cream brie, fresh sourdough, orange preserve

Pot de Crème au Café for two

20

Réservations


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