Rooted in classic French fare

Menus

Auberge du Pommier is defining contemporary French cooking in Canada. Our cuisine honours both the refined techniques and rustic styles of classic French fare, with an innovative North American accent. Simple yet elevated, our seasonal menus focus on quality by using the finest ingredients, highlighting their natural flavours and textures and plating them elegantly. Every dish genuinely respects and celebrates exquisite food.
Dinner

à la Carte Dinner

Appetizer

Bouillabaisse

23

saffron rouille, baguette, clams, mussels, samphire, sidestripe shrimp

Foie Gras

29

cocoa tart, persimmons, fig chutney, pickled chanterelles, apple, Sauternes jus

Noix de Saint-Jacques

28

seared scallop, crab terrine, avocado, hearts of palm, lemongrass cucumber, mandarin

Tartare

26

hand-cut beef tartare, white anchovy, quail egg, cornichon gelée, grilled baguette

Salade Composée

19

heirloom beets, fried green tomato, chèvre, pomegranate, hazelnuts, crab apples, cider sourdough

Hamachi

28

hamachi tataki, clam beignet, lotus crisp, pickled shallots, daikon, crispy ginger, caramelized miso & yuzu

Entrée

Lotte

47

monkfish, chorizo tortellini, curried haricots blancs, jalapeño pickle, butternut squash, lime leaf beurre blanc

Truite

45

poached trout, smoked mussels, anchovy pastry, baby fennel, crayfish consommé

Canard

46

Chambord-lacquered duck breast, sumac pain perdu, dandelion, parsley root, tarragon, black raspberry jus

Agneau

48

lamb saddle, braised neck, fèves, black garlic custard, king oyster mushrooms, yoghurt, couscous chips, curry jus

Cerf de Boileau

52

venison loin, celeriac soubric, spiced Brussels sprouts, pumpernickel, preserved cucumber, juniper jus

Brie Rôti

30

phyllo-baked brie, Melba toast, walnuts, black mission fig, poached pear, cranberry compote

Joyeuses Fêtes

Acadian Sturgeon Caviar

135

buckwheat blini, traditional garnishes

Northern Divine Caviar

155

buckwheat blini, traditional garnishes

Truffe Blanche

48

on select dishes

Foie Gras Torchon

30

Armagnac-poached prunes, toasted brioche, Sauternes gelée

Ris de Veau

25

veal sweatbreads, brioche, mulled pear, celery root, pickled grapes, candied chestnuts, pear eau de vie

Tasting

BASQUE

an exploration of France’s culinary tradition

Poivrons

roasted red peppers, oil-cured anchovies, buttermilk aïoli, crispy garlic

Bonito

house-cured tuna, octopus pressé, artichoke escabeche, green olive, Espelette rice crisps, squid ink vinaigrette

Caille

roast quail, lentilles du Puy, pickled shallots, grilled salsify,
chorizo, fried shishito pepper, sweet onion volaille

Morue

baked salt cod, stuffed baby squid, saffron bomba rice, piperade, sauce pil-pil

or

Côte de Bœuf

beef rib eye, applewood-smoked cheese croquetas, confit potato, broccoli spigarello, spiced apple, sidra jus

Entremet

Gâteau Basque

cherry compote, almonds, salted & smoked honey ice cream

Mignardise

polvorones

per person 115
with wine pairing 175

Participation of the entire table is required.
Items available à la carte.

Lunch

à la Carte Lunch

Salad

add daily fish to your salad

10

Romaine

16

kohlrabi, brioche croûtons, Parmigiano-Reggiano, anchovy vinaigrette

Salade Composée

16

heirloom beets, fried green tomato, chèvre, pomegranate, hazelnuts, crab apples, cider sourdough

 

Appetizer

Soupe du Jour

14

seasonal soup & garnishes

Bonito

25

house-cured tuna, artichoke escabeche, green olive, Espelette rice crisps, squid ink vinaigrette

Foie Gras Parfait

24

cocoa crumble, sweet corn, quince marmalade, pickled chanterelles, apple, Sauternes jus

Noix de Saint-Jacques

23

seared scallop, avocado, hearts of palm, lemongrass cucumber

Steak Tartare

21 • 26

hand-cut beef tenderloin, white anchovy, classic garnishes

appetizer • main course with pommes frites

Entrée

Omelette du Jour

19

farm-fresh eggs, pommes frites, local greens

Risotto

16 · 24

English peas, mint mascarpone, grilled garlic scape, patty pans, pickled shimeji, smoked lardo

half • full order

Œuf aux Truffes

30

truffled scrambled eggs, chervil, toasted croissant

Morue

29

caper-crusted cod, white wine potato écrasé, parsley, tomato, artichoke, green olive, lemon beurre noisette

Coquelet

28

mushroom-stuffed hen, panisse, green bean amandine, tomatillo corn relish, green peppercorn jus

Thon Niçoise

28

baby gem, black olives, quail egg, haricot vert, new potato, heirloom tomato

Moules Frites

26

saucisson sec, baguette, heirloom tomato, white wine cream sauce, pommes frites

Boeuf

37

beef tenderloin, pickled soubise, smoked bacon jam, potato fondant, grilled asparagus

Dessert

Dessert

Lunch

Crème Brûlée

12

berry compote, lemon shortbread

Chocolat

15

Cognac & chocolate ganache, pine nuts, cocoa shortbread, Chambord liqueur, sea buckthorn ice cream

Pêche Melba

14

peach & raspberry parfait, vanilla crème prise, brandy snap, fennel pollen, peach & thyme sorbet

Torte Sacher

14

chocolate gâteau, apricot gelée, marcona almond beer nuts, foie gras ice cream

Dinner

Gâteau Basque

14

cherry compote, almond, salted & smoked honey ice cream

Chocolat

15

Saint-Domingue chocolate parfait, caramel, yuzu, grué de cacao, Earl Grey ice cream

Crème Brûlée

14

tonka croustillant, passion fruit, Malibu rum sponge, Thai basil, coconut ice cream

Baked Alaska

14

brandy, meringue, Baileys génoise, gingerbread ice cream

Soufflé

18

pistachio, matcha, Frangelico & tonka bean crème anglaise

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
Cheese

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

Wine & Cocktail

Wines by the Glass

6oz

Bubbles

N.V. Pierre Sparr Crémant d’Alsace Brut Reserve, France

17

N.V. Perrier-Jouët Grand Brut, Champagne, France

40

N.V. Domaine Paul Zinck Crémant d’Alsace Brut, Alsace, France

22

N.V. Laurent-Perrier Cuvée Brut, Champagne, France

55

White

2016 Cave Spring ‘Jump’ Chardonnay, Niagara, Ontario

13

2016 Château Pesquié ‘Le Paradou’ Viognier, Vin de France

14

2016 Château Haut-Grelot, Blaye, Côtes de Bordeaux, Bordeaux, France

17

2016 Domaine Laroche ‘Saint Martin’ Chablis, Burgundy, France

21

2016 Cave Spring ‘Canoe’ Riesling, Niagara, Ontario

13

2016 Château Pesquié ‘Les Terrasses’ Ventoux, Southern Rhône, France

15

2015 Maison Louis Latour ‘Les Genièvres’, Mâcon-Lugny, France

19

2017 Domaine Dominique et Janine Crochet Sancerre, France

23

Rosé

2017 Château Pesquié ‘Le Paradou’ Cinsault, Vin de France

14

Red

2016 Cave Spring ‘Biff’s Juicy Red’, Niagara, Ontario

13

2016 Villa Ponciago ‘La Réserve’ Gamay, Fleurie, Beaujolais, France

16

2010 Château L’Espérance, Côtes de Bordeaux, France

18

2016 Maison Roche de Bellene Pinot Noir ‘Vieille Vignes’, Burgundy, France

22

2012 Château de Lamarque, Haut-Médoc, Bordeaux, France

30

2016 Château Pesquié ‘Le Paradou’ Grenache, Vin de France

14

2016 Château Maris Syrah, Minervois, France

17

2015 Château Eugénie ‘Cuvée Pierre le Grand’ Malbec, Cahors, France

20

2015 Nicolas Perrin, Crozes-Hermitage, France

24

COCKTAILS DE POMME

Sangria de Pomme

16

Havana Club 3 year rum, white wine, Aperol, apple cider, ginger beer

Bellini Mandarine

14

Eric Bordelet brut cider, tangerine thyme juice

Pomme Martini

16

Cîroc apple vodka, Lillet Blanc, white cranberry & lemon juice, Dillon’s DSB bitters

Smoked Calvados

24

Applewood-smoked & spiced G.E. Massenez Vieux Calvados, Rosewood honey syrup

COCKTAILS DE LA MAISON

North York State of Mind

20

Maker’s Mark bourbon, Dolin red vermouth, Graham’s LBV port, Angostura bitters

Fred et Ginger

18

Dillon’s White rye, Disaronno Originale, Domaine de Canton ginger liqueur, Angostura bitters, egg white, lime

Champagne Cocktail de la Maison

18

Floc de Gascogne, sugar cube, Peychaud’s Bitters, sparkling wine

We welcome you to bring your own wine – $45 corkage fee

Download Complete Wine List
New Year's Eve

RÉVEILLON 2019

Petit Début

Northern Divine caviar, buckwheat blinis, smoked crème fraîche

Bonito

house-cured tuna, octopus pressé, artichoke escabeche, Espelette rice crisps, squid ink vinaigrette
or

Escargots

crispy escargot, grilled Castelfranco, preserved red onion, poached pear, candied walnuts, buttermilk aïoli
or

Saint-Jacques et Porc

seared scallop & braised pig’s cheek, pickled potato, apple, kohlrabi, kombu broth

Foie Gras

au torchon, Armagnac-poached prunes, toasted brioche, Sauternes gelée
or

Crabe

snow crab terrine, heart of palm, tarragon croustillant, vegetables à la grecque, yuzu Hollandaise
or

Consommé

roasted Clover Roads duck consommé, cured duck dumpling, torched orange, crispy truffle duck skin

Agneau

lamb saddle, braised neck, minted fèves, black garlic custard, king oyster mushroom, couscous chips, curry jus
or

Canard

Chambord-lacquered duck breast, sumac pain perdu, dandelion, parsley root, tarragon, black raspberry jus
or

Morue

smoked black cod, bacon tagliatelle, pickled daikon, cured egg yolks, crispy seaweed, crème vin blanc
or

Cerf de Boileau

venison loin, celeriac soubric, spiced Brussels sprouts, preserved cucumber, pumpernickel croute, juniper jus
or

Brie Rôti

phyllo-baked brie, Melba toast, walnuts, Black Mission fig, poached pear, cranberry compote

Granité

apple, Calvados, wintergreen

Paris-Brest

mandarin praline, choux pastry, toasted hazelnuts, candied orange
or

Chocolat

dark chocolate mousse, Earl Grey caramel, grué de cacao streusel, smoked honey ice cream
or

Fromage

Brie de Meaux, Cantal, Fourme d’Ambert, yuzu compote, Osprey Bluffs Honey, walnut croûtes

Mignardise

Champagne pâte de fruit, canelé, macarons

per person 155
excludes tax & gratuity

Réservations


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