Rooted in classic French fare
BEVERAGES
Wines by the Glass
Bubbles
5oz
N.V. Domaine Baud Père & Fils, Crémant du Jura, France
19
N.V. Taittinger Brut Reserve, Champagne, France
35
White
5oz / 8oz
2018 Riesling, Cave Spring ‘Canoe’ Niagara, Ontario, Canada
13 / 21
2018 Viognier, Laroche ‘La Chevalière’ Languedoc-Roussillon, France
14 / 22
2019 Sauvignon Blanc, Château Haut-Grelot, Côtes de Bordeaux, France
16 / 24
2020 Chardonnay, Vignerons De Bel Air, Bourgogne Blanc, France
18 / 26
Rosé
5oz / 8oz
2020 Cabernet Franc, Cave Spring Rosé Estate, Niagara, Ontario, Canada
14 / 22
2019 Jean-Luc Colombo, Cape Bleue Rosé, Provence, Méditerranée, France
16 / 24
Red
5oz / 8oz
2019 Pinot Noir, Cave Spring ‘Dolomite’, Niagara, Ontario, Canada
14 / 22
2019 Grenache, Mourvèdre/ Carignan/Syrah, Domaine Andre Aubert, Côtes du Rhône, France
16 / 24
2018 Cabernet Sauvignon, Rue Naujac, Columbia Valley, Washington, U.S.A.
24 / 32
2011 Château du Moulin Noir Montagne St Emilion, Bordeaux, France
27 / 35
Sweet
2oz
2017 Clos Lapeyre, Jurançon, France
15
2014 Cave Spring Riesling Icewine, Niagara, Ontario, Canada
25
COCKTAILS
La Vie en Rose
18
Bulleit bourbon, Amaro Averna, Dillion’s red vermouth, pistachio syrup, rose spritz (2oz)
Champs de Fraises
16
El Dorado 5 year rum, tiki bitters, strawberry syrup, orange blossom spritz (2oz)
Lavande Citron
16
Dillon’s Selby vodka, limoncello, lavender syrup, mint (2oz)
Jasmine Cold Tea
15
Dillon’s Selby gin, egg white, lemon, jasmine syrup, lemon verbena spritz (2oz)
LAGERS & ALES
341ml & 355ml
Mill Street Organic Lager
9
Pilsner Urquell
9
Kronenbourg 1664 Pale Lager
12
Chimay Blue Cap Ale
12
Muskoka Mad Tom IPA
12
Blanche de Chambly
12
MENU DÉGUSTATION
Amuse Bouche
–
Burrata
heirloom tomatoes, avocado, black garlic, yuzu vinaigrette
–
Escargot
herb butter mousseline, watercress, sourdough croutons
–
Lotte
scallop mousse, brown butter broccolini, braised daikon radish, dashi Hollandaise
–
Canard
duck breast and praline, heirloom carrot, truffle croquette, corn, red wine jus
–
Entremets
–
Macaron Gâteau
dark chocolate, amaretto ice cream
–
Petit Four
per person 140
Participation of the entire table is required.
à la Carte Lunch
Appetizer
Soupe du Jour
14
seasonal soup & garnishes
Verts d’Été
17
summer greens, strawberries, goat cheese, yuzu vinaigrette
Burrata
19
marinated heirloom tomatoes, basil pistou, sourdough chips
Saumon Fumé
18
smoked salmon, fingerling potato, dill emulsion, whey, summer herbs
Tartare
21
hand-cut beef strip loin, summer pickles, iced Dijon mustard, chive emulsion
Velouté
19
marinated shrimps, fresh peas, whipped lemon crème fraîche
Entrée
Quiche
24
broccoli, heirloom tomato, herbes de Provence, mixed greens
Steak Frites
32
flat iron steak, fries, peppercorn sauce, mixed greens
Poulet
29
corn-fed chicken suprême, roasted carrot, truffled pommes purée, red wine jus
Truite
31
pan-seared steelhead trout, grilled baby gem, green asparagus, cauliflower crème, beurre blanc
Agnolotti
24
egg yolk truffle filling, Comté sauce, English peas
Les Desserts
Clafoutis
14
blueberries, vanilla ice cream
Crème Brûlée
14
tonka bean crème brûlée, summer fruit
Fromage
21
selection of three cheeses, seasonal compote
à la Carte Dinner
Appetizer
Burrata
24
heirloom tomatoes, avocado, black garlic, yuzu vinaigrette
Tartare
25
Hand-cut AAA beef tenderloin, iced Dijon mustard, summer pickles, fresh sourdough
Hamachi
24
kombu cured, garden cucumber, jalapeño, seaweed emulsion, trout roe
Foie Gras
32
seared, strawberry, brioche
Escargot
22
herb butter mousseline, watercress, sourdough croutons
Caviar for Two
180
classic garnishes, buckwheat blinis
Entrée
Lotte
43
scallop mousse, brown butter broccolini, braised daikon radish, dashi Hollandaise
Truite
39
herb confit, parsley espuma, fondant potato, green asparagus, lemon beurre blanc, trout roe
Agneau
46
roasted and braised lamb, roasted cauliflower, basil Parmesan panisse, port wine jus
Canard
43
duck breast and praline, heirloom carrot, truffle croquette, corn, red wine jus
Agnolotti
33
egg yolk and truffle filling, fresh peas, Comté sauce
Tournedos Rossini
60
beef tenderloin and foie gras, summer truffle, pomme purée, young leeks, Madeira jus
Côte de Bœuf
62
300g steak, bean and corn succotash, truffle croquette, Madeira jus
Features
Cut of the Day
MP
meat for two, seasonal side dishes
Le Pain
5
Seared Foie Gras
20
Shaved Truffe Noire
30
Les Desserts
Tonka Bean Crème Brûlée
15
muscovado sugar, seasonal fruit
Lemon Meringue
15
yuzu chiffon, lemon curd, elderflower meringue
Macaron Gâteau
16
dark chocolate, amaretto ice cream
Milk Sorbet
14
housemade granola, seasonal fruit, seasonal herb oil, yoghurt foam
Selected Cheeses
21 / 8
walnut bread, seasonal condiments
