Torontonians are no strangers to long, arduous winters. Thankfully, it’s finally time to clear out the puffy jackets, clunky boots and pom-pom-adorned toques, which means spring has officially sprung in the city. The long-awaited change in temperature brings with it our new tasting menu, drawing inspiration from springtime’s bright flavours, vivid colours and fruitful bounty of local Ontario produce.
At the hands of newly appointed Executive Chef Doug Penfold, the multi-course progressive experience offers a view into his inspired vision. Highly regarded, Chef Penfold is credited with opening some of Toronto’s most beloved culinary gems, including Cava, Chabrol and Atlas, earning him critical acclaim. After moving from Vancouver to Toronto and working at establishments such as Jump, Canoe and Biff’s Bistro, Chef Penfold now returns to the Oliver & Bonacini family to faithfully shepherd Auberge du Pommier into its next chapter.
Executive Chef Doug Penfold
In his first menu dégustation at Auberge du Pommier, Chef Penfold focuses on enlivening the senses, blending classic French techniques with modern gastronomy. Incorporating subtle nods to Spanish and Moroccan influences — which are typically seen on menus in France — while remaining true to Auberge du Pommier’s 35-year history, the amuse bouche, entremet and petit fours will change daily, while French staples like buttery scallops and crispy-skinned duck have been reimagined specifically for the change in season.
Thinly sliced anise-cured hamachi is accompanied by chilled radish crème and drizzled with apple and dill vin. A duo of pasta doughs is rolled paper thin and delicately shaped, producing a pillowy ravioli stuffed with spring peas. Dulse, a dried red seaweed harvested from the ocean at low tide, is a modern addition to the classic Coquilles St. Jacques, featuring seared East Coast scallops, beluga lentils and delicately smoked parsnip. In a process that takes over 12 hours, duck is dry-aged and cured in-house, served in company with sea asparagus and hazelnut gel, offering a medley of textural elements and flavour combinations.
anise-cured hamachi, chilled radish crème, green apple & dill vin
spring pea ravioli, compressed rhubarb, verjus beurre blanc
Coquilles St. Jacques
seared scallops, beluga lentils, smoked parsnip, dulse
dry-aged duck breast, sea asparagus, cipollini, hazelnut gel, pomme Anna, red currant jus
Each finely choreographed course is thoughtfully considered, featuring fresh-from-the-earth ingredients enjoyed only for a short window of time. Also taking the stage are wild leeks, morel mushrooms and local asparagus, each getting its time in the spotlight. Plated with exacting precision, Chef Penfold never repeats an ingredient or garnish in more than one dish, offering a truly unique bite with every course. Pastry Chef Martin Gouthro closes out the cohesive coursed affair with a heavenly vanilla panna cotta, complete with Ontario strawberry consommé, milk crumb and raspberry sorbet.
vanilla panna cotta, strawberry consommé, milk crumb, raspberry sorbet
Take it a step further and enjoy spirited wine pairings carefully selected by our sommelier. The best of the season has also made its mark on a number of new à la carte dishes introduced for spring, including marinated burrata with grapefruit and fennel, a beautiful mosaiced rabbit with morel terrine and a perfectly flaked halibut complemented by a bright green Vichyssoise and flavours of black garlic.
rabbit, morel, tender shoots, violet mustard, pain au lait
halibut, asparagus, black garlic panisse, spring Vichyssoise
Reserve Your Table
Take in the magic of the season with this truly collaborative menu, showcasing what the best of Ontario’s bounty can become at the hands of Auberge du Pommier’s dedicated team of artists. Dine with us al fresco on our quintessentially French terrace or enjoy our intimate dining room, both options complete with our white glove service. We hope you embrace the limited-time opportunity to savour our classic-meets-modern take on spring, blossoming now in North York.