New in Bloom

Celebrate the spring awakening with our new tasting menu, spotlighting the best of seasonal produce

Posted by Auberge du Pommier
on May 26, 2022
Blog
spring pea ravioli

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.

Chef Doug Penfold

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.

Hamachi

anise-cured hamachi, chilled radish crème, green apple & dill vin

spring pea ravioli

Pâtes

spring pea ravioli, compressed rhubarb, verjus beurre blanc

Coquilles St. Jacques

Coquilles St. Jacques

seared scallops, beluga lentils, smoked parsnip, dulse

Canard

Canard

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. 

Crème Cuite

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.

Terrine

Terrine

rabbit, morel, tender shoots, violet mustard, pain au lait

Flétan

halibut, asparagus, black garlic panisse, spring Vichyssoise

 

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. 

Bon Appétit! 

Reserve Your Table

MENU DÉGUSTATION

Amuse Bouche

Hamachi

anise-cured hamachi, chilled radish crème, green apple & dill vin

Pâtes

spring pea ravioli, compressed rhubarb, verjus beurre blanc

Coquilles St. Jacques

seared scallops, beluga lentils, smoked parsnip, dulse

Canard

dry-aged duck breast, sea asparagus, cipollini, hazelnut gel, pomme Anna, red currant jus

Entremet

Crème Cuite

vanilla panna cotta, strawberry consommé, milk crumb, raspberry sorbet

Petit Fours

per person 155
with wine pairings 215
Participation of the entire table is required.