Rooted in classic French fare
Vouvray Brut, Bernard Fouquet, Loire Valley, France
18
Champagne Brut, Collet, France
34
White
6oz
2023 Sauvignon Blanc, Domaine des Loges, Loire, France
18
2021 Riesling Dry, Cave Spring ‘Canoe’, Beamsville Bench, Niagara, Ontario
20
2017 Chardonnay, Rosehall Run ‘JCR’, Prince Edward County, Ontario
24
2022 Chablis, Domaine Fourrey, Burgundy, France
28
Rosé
6oz
2023 Rosé, Bonisson ‘La Petite Causerie’, Coteaux d’Aix en Provence, France
21
Red
6oz
2021 Cabernet Franc, Cave Spring ‘Biff’s Juicy Red’, Beamsville Bench, Niagara, Ontario
18
2021 Côtes du Rhône, Clos des Lumières ‘L’éclat’, France
20
2021 Bordeaux, Millaire Château Cavale, France
24
2020 Pinot Noir, Domaine Queylus ‘Tradition’, Niagara Peninsula, Ontario
26
2021 Cabernet Sauvignon, Jardin ‘The Long Fuse’, Stellenbosch, South Africa
28
Sweet
2oz
2017 Riesling, Cave Spring ‘Select Late Harvest’, Lincoln Lakeshore, Ontario
16
2009 Sauternes, Sauternes-Barsac, Château Coutet, Bordeaux, France
30
COCKTAILS
La Fleur
23
Hornitos tequila reposado, Strega Alberti Benevento, strawberry, lime, egg white
Daiquiri Élevé
25
Bumbu rum, chamomile, lemongrass, yuzu
Ume Martini
23
Ketel One vodka, Choya ume liqueur, Mt. Fuji white peach bitters, lemon, simple syrup
Negroni Blanc
25
Tanqueray gin, Lillet Blanc, St-Germain elderflower liqueur, orange bitters
Le Parrain
48
Rémy Martin XO Cognac, Ardbeg Scotch whisky, Disaronno, chocolate bitters
NO & LOW ABV
Amaretto Sour
18
NOA amaretto, lemon juice, simple syrup, egg white
Bourbon Sour
18
Kentucky 74 non-alcoholic bourbon, lemon juice, tonka bean, egg white, simple syrup
Chocolate Espresso Martini
18
Two Bears espresso martini, dark chocolate syrup
Yuzu 75
18
Monday non-alcoholic gin, yuzu, oddbird non-alcoholic blanc de blancs, simple syrup
Basil Margarita
19
Jalisco 55, basil syrup, lime
Boulvardier Fumée
19
orange & apple tea infused Kentucky 74 non-alcoholic bourbon, NOA non-alcoholic sweet vermouth & Italian bitters
BEERS
330, 341ml, 355ml
Draught
Kronenbourg 1664 Blanc, Wheat Beer 5%, Alsace, France
14
Crisp
Beau’s Lug Tread, Kölsch 5.2%, Vankleek Hill, Ontario
11
Cider
Stock & Row, Slow & Low, Dry Cider 5%, Bloomfield, Ontario
12
Hoppy
Goodlot Bighead Amber, West Coast Ale 5.5%, Ontario
11
Left Field Greenwood, New England IPA 6.3%, Toronto, Ontario
12
Dark
Chimay Blue Cap, Abbey Dark Ale 9%, Belgium
12
Leffe Brune, Abbey Dark Ale 6.5%, Belgium
12
MENU DÉGUSTATION
Canapés
–
Noix de Saint-Jacques Poêlées
Manila clams, Yukon Gold potato, lovage
–
Madai Grillé
ají amarillo, zucchini blossom, piperade
–
Cappellacci
Comté, black truffle
–
Canard
Hudson Valley duck, maitake mushrooms, sour cherry, XO jus
–
Remise en Bouche
honeydew melon, yoghurt, basil
–
Soufflé à l’Orange
Grand Marnier, crème anglaise
–
Petit Fours
per person 165
with wine pairings +90 (14oz)
Participation of the entire table is required.
à la Carte Dinner
Appetizer
Huîtres
16
oysters, yuzu kosho, lemon
Hamachi Cru
29
verjus, Thai basil, radish, shallot
Salade de Laitue
22
gem lettuce, pistachios, avocado, green goddess dressing, dill
Salade de Tomates
24
smoked sheep yoghurt, quinoa, basil
Tartare de Boeuf
28
crème fraîche, radish, toast
Escargots
26
chicken skin, cremini mushrooms, garlic, parsley
Foie Gras Poêlé
37
hazelnuts, brioche, black truffle, sunchoke
Noix de Saint-Jacques Poêlées
38
Manila clams, Yukon Gold potato, lovage
Entrée
Daurade
55
sea bream, alsa verde, pine nuts, scallion, poblano pepper
Flétan
58
butter-poached halibut, artichoke, clam, ramps
Poulet
58
Chantecler chicken, chanterelle mushrooms, black truffle, vin jaune
Canard
58
Hudson Valley duck, orange, endive, fennel
Bœuf ‘Little Joe’
74 / 69
king oyster mushroom, arrowleaf spinach, jus
6oz rib eye / 5oz rib cap
add foie gras +30
Châteaubriand
180
beef châteaubriand, Bordelaise sauce
Features
Caviar
served with potato chips, crème fraîche, onion & smoked sturgeon
Kaviari Prestige (15g) / 115
Kaviari Prestige (25g) / 180
Osetra Petrossian (30g) / 250
Pain au Lait
14
St. Brigid’s butter
(to share)
Pommes de Terre Fourchette
14
crème fraiche, chives
to share
Carottes
14
croûtons, birch, dill
to share
Les Desserts
Crème Brûlée
15
vanilla, stone fruit, lavender
Chocolat
16
espresso, cardamom
Paris-Brest
17
hazelnut praline
Tête de Moine Cheese
14/oz
green strawberry, baguette
à la Carte Lunch
Appetizer
Pain au Lait
12
St. Brigid’s butter
Soupe du Jour
16
seasonal accompaniments
Salade Verte ‘New Farm’
19
candied pumpkin seeds, ricotta salata, radish, citrus vinaigrette
Salade de Laitue
21
gem lettuce, pistachios, avocado, green goddess dressing, dill
Salade de Tomatoes
24
smoked sheep yoghurt, quinoa, basil
Tartare de Boeuf
26
crème fraiche, radish, shallot, toast
Foie Gras Poêlé
37
hazelnuts, black truffle, brioche, sunchoke
Entrées
Croque Madame
24
ham, Gruyère, Béchamel, fried egg
Mezzelune à la Ricotta
34
arugula pesto, walnuts, stracciatella
Truite
38
steelhead trout, shiitake mushrooms, leek, miso butter, watercress
Daurade
36
sea bream, salsa verde, pine nut, scallion, poblano pepper
Canard
36
duck confit, cassoulet, lardons, frisée
Boeuf Braisé
38
braised boneless short rib, polenta, beech mushrooms, spinach, jus
Steak Frites
51
6oz beef tenderloin, creamed spinach, frites, peppercorn sauce
Features
Caviar
served with bagel chips, crème fraîche, onion & smoked sturgeon
Kaviari Prestige (15g) 115
Kaviari Prestige (25g) / 180
Osetra Petrossian (30g) / 250
Seared Foie Gras
30
Truffle (5g)
40
Frites
10
Les Desserts
Crème Brûlée
15
vanilla, stone fruit, lavender
Chocolat
16
espresso, cardamom
Paris-Brest
17
hazelnut praline
Tête de Moine Cheese
14/oz
green strawberry, baguette
TABLE D’HÔTE
available during lunch
Soupe du Jour
seasonal accompaniments
or
Salade de Laitue
gem lettuce, pistachios, avocado, green goddess dressing, dill
or
Salade de Tomates
smoked sheep yoghurt, quinoa, basil
–
Canard
duck confit, cassoulet, lardons, frisée
or
Mezzelune à la Ricotta
arugula pesto, walnuts, stracciatella
or
Steak Frites +15
6oz beef tenderloin, creamed spinach, frites, peppercorn sauce
–
Crème Brûlée
vanilla, stone fruit, lavender
or
Tête de Moine Cheese
green strawberry, baguette
per person 60
