Rooted in classic French fare

Beverages

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
Lunch

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

Dinner

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

RÉSERVATIONS


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