Rooted in classic French fare
Wines by the Glass
Bubbles
5oz
N.V. Domaine Baud Père & Fils, Crémant du Jura, France
25
N.V. Taittinger Brut Réserve, Champagne, France
41
White
5oz / 8oz
2019 Meldville ‘Barrel Select’ Chardonnay, Lincoln Lakeshore, Ontario, Canada
18 / 26
2021 Tiefenbrunner Pinot Grigio, Vigneti delle Dolomiti, Italy
18 / 26
2021 Château Haut-Grelot Sauvignon Blanc, Blaye-Côtes de Bordeaux, France
18 / 26
2022 Domaine Fourrey Chablis, Burgundy, France
27 / 41
2021 Robert Cantin ‘Les Pierblancs’ Sancerre, Loire Valley, France
30 / 45
Rosé
5oz / 8oz
2021 Jean-Luc Colombo ‘Cape Bleue’ Rosé, Provence, Méditerranée, France
18 / 26
Red
5oz / 8oz
2019 Château Lamartine ‘Cuvée Tradition’ Malbec, Cahors, France
20 / 29
2021 Pierre-Marie Chermette ‘Griottes’, Beaujolais, France
24 / 32
2016 Château Roquegrave Médoc Cru Bourgeois, Bordeaux, France
24 / 32
2018 Jean-Maurice Raffault ‘Les Picasses’ Cabernet Franc, Chinon, France
24 / 32
2019 Rue Naujac Cabernet Sauvignon, Columbia Valley, Washington, U.S.A.
24 / 32
2017 Maison Roche de Bellene Vieilles Vignes Pinot Noir, Bourgogne, France
27 / 41
Sweet
2oz
N.V. Campbells ‘Rutherglen’ Muscat, Victoria, Australia
11
2017 Cave Spring ‘Select Late Harvest’ Riesling, Lincoln Lakeshore, Ontario, Canada
16
2020 Maison Sichel, Sauternes, Bordeaux, France
22
COCKTAILS
Rêve de Myrtilles
12
butterfly pea flower infused Monday gin (0.5% abv), blueberry basil syrup, lemon juice
Fleur d’Hiver
18
Hornitos tequila, St-Germain, grapefruit, lime, thyme syrup
Un Éclair de Cosmo
21
tonka bean infused Tito’s vodka, Grand Marnier, lime juice, white cranberries
Le Bijou
21
Basil Hayden bourbon, Chartreuse, Dolin red vermouth, smoked rosemary
Le Soleil Brillé
22
Bumbu rum, Amaro Nonino, maple syrup, lemon, pineapple brûlée
Cherry Blossom
23
Roku gin, Cave Spring ‘O&B’ sparkling brut, Chambord, maraschino cherry syrup
Perle Rare
30
Martell V.S. Cognac, strawberry Champagne syrup, lemon juice, rhubarb bitters, strawberry Champagne caviar
BEERS
330, 341ml & 355ml
Spirit Free
Beck’s, 0.0%, Bremen, Germany
8
Hoppy
Goodlot Bighead Amber, West Coast Ale 5.5%, Ontario
11
Left Field Greenwood, New England IPA 6.3%, Toronto, Ontario
12
Crisp
Beau’s Lug Tread, Kölsch 5.2%, Vankleek Hill, Ontario
11
Dark
Chimay Blue Cap, Belgian Dark Strong Ale 9%, Belgium
12
MENU DÉGUSTATION
Amuse Bouche
–
Palourdes
clams, celeriac, smoked emulsion, fennel, sherry
–
Gnocchi
parsley root, chestnuts, Gruyère, onion jus
–
Morue
Atlantic cod, scallop mousse, artichoke barigoule, leek fondue, caviar beurre blanc
–
Venaison
venison, kohlrabi, white chocolate, maitake tempura, orange poached apricot
–
Entremet
–
Île Flottante
raspberries, almonds, Chambord
–
Petit Fours
per person 175
with wine pairings +100
Participation of the entire table is required.
à la Carte Lunch
Appetizer
Soupe du Jour
16
seasonal soup & garnishes
Salade Composée
21
goat cheese, compressed apple, dried strawberries, Chardonnay vinaigrette
Saumon
23
smoked salmon, shaved fennel, orange, Arbequina olives
Tartare
24
hand-cut beef, sunchoke, barrel-aged soy sauce, nasturtium
Pâté en Croûte
23
Chantecler chicken, whipped mustard, pickles
Foie Gras
35
seared foie gras, honey roasted pear, pain d’épices, sauce bigarade
Salade
19
beluga lentils, tomato, tarragon, celery, shallot, red wine vinaigrette
Entrées
Quiche
24
bacon, Gruyère cheese, spinach, foraged mushrooms
Ravioli
32
goat cheese, tarragon, roasted onion jus, black truffle, radish
Morue
38
Icelandic cod, sweet peas, pickled kohlrabi, sesame & poppy seeds, potato, dill
Crêpe
23
Bayonne ham, Saint-Paulin cheese, poached duck egg, arugula, hazelnuts
Coquelet
36
Cornish hen, farro, slow-roasted tomato, capers, sultanas, jus
Porc
34
Nagano pork loin, quinoa, nettle & ginger cake, piquillo pepper, wild plum sauce
Steak Frites
38 /49
rapini, frites, sauce au poivre
8oz flat iron / 6oz tenderloin
Features
Caviar
classic garnishes, buckwheat blinis
Osetra Luxe (50g) / 225
Osetra Petrossian (35g) / 285
Phantom
49
Hounds black vodka, Dolin dry vermouth, cucumber pearls, pressed caviar
Le Pain
8
truffle butter, serves two
Seared Foie Gras
20
Shaved Truffe Noire
26
by the gram
Les Desserts
Crème Brûlée
15
vanilla crème brûlée, fresh berries
Fromage
16
Chef’s daily selection of cheese, buttermilk raisin biscuits, seasonal compote, honey
Chocolat
14
Guanaja chocolate & hazelnut mousse, coffee ganache, tonka bean ice cream
à la Carte Dinner
Appetizer
Chabichou
28
sea beans, blackcurrant, apple, roasted shallot
Palourdes
30
clams, celeriac, smoked emulsion, fennel, sherry
Escargot
24
seared snails, herb butter mousseline, young spinach, garlic crème
Foie Gras
36
seared foie gras, honey roasted pear, pain d’épices, sauce bigarade
Pâté en Croûte
33
Chantecler chicken, Dijon mustard, pickles
Tartare
27
hand-cut beef tartare, sunchoke, barrel-aged soy sauce, nasturtium
Salade
22
beluga lentils, tomato, tarragon, celery, shallot, red wine vinaigrette
Entrée
Gnocchi
40
parsley root, chestnuts, Gruyère, onion jus
Morue
52
Atlantic cod, scallop mousse, artichoke barigoule, leek fondue, caviar beurre blanc
Raie
45
skate wing Grenobloise, grilled little gem, fine green beans, fingerling potato
Porc
48
Nagano pork loin, braised endive, grape barquette, wilted pea shoots, caramelized onions
Venaison
62
venison, kohlrabi, white chocolate, maitake tempura, orange poached apricot
Veau
67
grilled veal chop, cauliflower croquette, marjoram, prune & Armagnac sauce
Bœuf
95
seared 8oz wagyu tri-tip, pommes mousseline, wild mushrooms & peas
Features
Caviar
classic garnishes, buckwheat blinis
Osetra Luxe (50g) / 225
Osetra Petrossian (35g) / 285
Phantom
49
Hounds black vodka, Dolin dry vermouth, cucumber pearls, pressed caviar
Le Pain
8
truffle butter, serves two
Shaved Truffe Noire
30
by the gram
Seared Foie Gras
22
Les Desserts
Crème Brûlée
15
vanilla crème brûlée, fresh berries
Île Flottante
15
raspberries, almonds, Chambord
Fromage
16
Chef’s daily selection of cheese, buttermilk raisin biscuits, seasonal compote, honey
Tarte
16
milk chocolate feuilletine, cherry gel, cherry ice cream
Soufflé du Jour
22
vanilla crème anglaise
