Rooted in classic French fare
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
2020 Viognier, Château Pesquie ‘Le Paradou’, Vin de France, France
14 / 22
2020 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 Cabernet Franc, Cave Spring ‘Biff’s Juicy Red’, Niagara, Ontario, Canada
13 / 20
2019 Grenache, Mourvèdre/ Carignan/Syrah, Domaine Andre Aubert, Côtes du Rhône, France
16 / 24
2018 Cabernet Sauvignon, Raymond ‘Family Classic’, California, U.S.A.
24 / 32
2017 Pinot Noir, Domaine Sébastien Magnien, Bourgogne Hautes-Côtes de Beaune, France
27 / 35
2014 Chateau Barrabaque ‘Tradition’ Fronsac, Bordeaux, France
27 / 35
Sweet
2oz
Château Suduiraut ‘Lions de Suduiraut’, Sauternes, France
17
2014 Cave Spring Riesling Icewine, Niagara, Ontario, Canada
25
COCKTAILS
Pomme Espice
16
El Dorado 3 year old rum, Amaro Montenegro, lemon, spiced apple (1.75oz)
Bijoux Bijoux
16
Dillon’s Selby vodka, Dillon’s Selby berry bliss, pineapple juice (2oz)
La Vie en Rose
18
Bulleit bourbon, Amaro Averna, Dillion’s red vermouth, pistachio syrup, rose spritz (2oz)
Nuits d’Eté
18
Dillon’s Selby pineapple honey gin, Los Siete Misterios mezcal, guava & pineapple juice (2oz)
French 75
19
Dillon’s Selby gin, lemon, simple syrup, sparkling wine (4oz)
Le Parapluie Rose
19
Dejado tequila, Aperol, grapefruit, lime, agave, chocolate bitters (1.75oz)
Château de Normandie
19
Dillon’s Canoe rye whisky, Calvados, cinnamon black pepper infused sweet vermouth, angostura bitters, Peychaud’s bitters (2.5oz)
LAGERS & ALES
341ml & 355ml
Mill Street Organic Lager
9
Pilsner Urquell
9
Muskoka Mad Tom IPA
9
Kronenbourg 1664 Pale Lager
10
Chimay Blue Cap Ale
12
Blanche de Chambly
12
MENU DÉGUSTATION
Amuse Bouche
–
Tartare
hand-cut beef tartare, barrel-aged soy sauce, sunchoke, corainder
–
Pâtes Farcies
Comté-stuffed pasta, verjus beurre blanc, black truffle, compressed apple
–
Bisque de Homard
poached lobster tail, claw meat croquette, heirloom carrots, clementine
–
Veau
veal duo of tenderloin & crispy sweetbreads, wild mushrooms, sunchoke, Madeira sauce
–
Entremet
–
Chocolat
54.5% dark chocolate mousse, banana mousseline, passion fruit gel, roasted banana ice cream
–
Petit Fours
per person 150
with wine pairings 215
Participation of the entire table is required.
à la Carte Lunch
Appetizer
Soupe du Jour
15
seasonal soup & garnishes
Salade Composée
18
goat cheese, compressed apple, dried cranberries, Chardonnay vinaigrette
Burrata
19
pickled pumpkin, pumpkin seed emulsion, roasted butternut squash crème
Saumon
19
smoked salmon, fingerling potato, dill emulsion, whey, herb salad
Tartare
22
hand-cut beef, miso emulsion, pickled shimeji mushroom, mushroom chips
Pâté en Croûte
23
Hudson Valley duck & foie gras, dried fruits, pistachios, port wine gelée
Entrée
Quiche
24
wild mushrooms, Gruyère cheese, herbes de Provence, mixed greens
Ravioli
26
goat cheese, tarragon, roasted onion jus, compressed apple, black truffle
Truite
32
pan seared steelhead trout, grilled butternut squash, celeriac purée, sautéed kale, beurre blanc
Poulet
29
corn fed chicken suprême, roasted carrots, truffled pommes purée, red wine jus
Steak Frites
33
flat iron steak, frites, peppercorn sauce, mixed greens
Les Desserts
Crème Brûlée
14
vanilla crème brûlée, fresh berries
Chocolat
14
Guanaja chocolate mousse, coffee ganache, tonka bean ice cream
Fromage
8 / 22
selection of three cheeses, seasonal compote
à la Carte Dinner
Appetizer
Burrata
26
marinated burrata, butternut squash, pumpkin seeds, herb salad
Morue
27
smoked sablefish, cucumber dill relish, potato ice cream
Escargot
24
seared snails, herb butter mousseline, young spinach, garlic crème
Foie Gras
36
seared foie gras, quince, roasted brioche, Madeira reduction
Pâté en Croûte
33
Hudson Valley duck & foie gras, dried fruits, port wine gelée, mustard, pistachio
Tartare
27
hand-cut beef tartare, barrel-aged soy sauce, sunchoke, coriander
Entrée
Pâtes Farcies
36
Comté-stuffed pasta, verjus beurre blanc, black truffle, compressed apple
Brochet
45
poached pickerel roulade, fine herbs, artichokes, Parmesan panisse, vermouth sauce
Bisque de Homard
48
poached lobster tail, claw meat croquette, heirloom carrots, clementine
Canard
47
dry-aged duck breast, parsnip vanilla crème, braised red cabbage, port wine jus
Venison
52
seared venison loin, celeriac sandwich, smoked pear sphere, brioche crème, cassis jus
Veau
58
veal duo of tenderloin & crispy sweetbreads, wild mushrooms, sunchoke, Madeira sauce
Bœuf
64
250g bacon-wrapped tenderloin, truffle croquettes, turned carrots, port wine jus
Features
Caviar
MP
classic garnishes, buckwheat blinis
Le Pain
6
Shaved Truffe Noire
30
by the gram
Seared Foie Gras
20
Les Desserts
Crème Brûlée
15
vanilla crème brûlée, fresh berries
Pomme
15
baked apple mousse, almond frangipane, spiced milk crumb, vanilla ice cream
Chocolat
15
54.5% dark chocolate mousse, banana mousseline, passion fruit gel, roasted banana ice cream
Soufflé
22
hazelnut soufflé, vanilla crème anglaise
Selected Cheeses
22
three cheeses, raisin biscuit, seasonal condiments
FESTIVE LUNCH
December 19 & 24
Holiday-inspired Welcome Cocktail
–
Fresh Sourdough Bread
cultured butter
–
Amuse
gravlax salmon, dill & mustard emulsion, ikura
–
Soupe
wild mushroom soup, winter truffle, crispy sunchokes, celery cress
–
Pâtes
comté cheese tortellini, compressed apple, verjus beurre blanc, roasted onion jus
–
Canard
roasted duck breast, braised red cabbage, brioche dumpling, Brussels sprouts, port wine jus
or
Poisson
seared sablefish, grilled butternut squash, celeriac crème, sautéed kale, brown butter sauce
–
Gâteau
chocolate cake, spiced orange crème, vanilla ice cream
–
Petit Fours To Go
macaron, chocolate truffle
per person 105
excludes tax & gratuity
