Winterlicious

Enjoy our three-course prix fixe!

From January 31 to February 13

Posted by Auberge du Pommier
on January 14, 2020
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Auberge du Pommier is thrilled to once again be participating in the City of Toronto’s Winterlicious program, offering a $33 lunch and $53 dinner prix fixe from January 31 to February 13. From fresh dill-cured salmon to succulent beef strip loin, Chef Tim’s modern French menu features the finest seasonal ingredients and local produce.

Note: There will be no parking validation from January 31 to February 13.

Please note: The tasting menu will not be available during Winterlicious (Jan. 31 – Feb. 13). We will be offering a shortened à la carte menu.

Reserve Your Table

Win a $1000 O&B Gift Card! 

Join us during Winterlicious from Jan 31 to Feb 13, and fill out a ballot to enter to win a $1000 O&B gift card! Click here for full details.


Winterlicious 2020

Lunch

per person

33

(excludes tax & gratuity)

Salade
winter greens, compressed pear, cranberry vinaigrette, goat cheese espuma, puffed oats
or
Soupe
celeriac soup, preserved apple, celery leaves, sunflower seed oil
or
Saumon
dill-cured salmon, textures of beet, buttermilk, pumpernickel
or
Parfait
duck liver mousse, red onion marmalade, torn brioche, port reduction

Poulet
red wine marinated chicken suprême, wild mushrooms, roasted heirloom carrots, coq au vin jus

Bœuf
beef strip loin, confit leeks, Brussels sprouts, pommes purée

Poisson
Atlantic cod, sautéed kale, sweet potato, Riesling sauce

Gnocchi
roasted squash, walnuts, brown butter, Pecorino

Gâteau au Chocolat
chocolate crémeux, apricot preserve, roasted almonds, coffee ice cream

Cheesecake Tart
winter fruit compote, cinnamon crumble, tonka Chantilly

Crème Prise
salted caramel panna cotta, Calvados anglaise, crème fraîche ice cream, citrus shortbread

Dinner

per person

53

(excludes tax & gratuity)

Salade
winter greens, compressed pear, cranberry vinaigrette, goat cheese espuma, puffed oats

Soupe
celeriac soup, roasted chestnuts, preserved apple, celery greens

Saumon
dill-cured salmon, textures of beet, buttermilk, pumpernickel, salmon roe

Parfait
duck liver mousse, red onion marmalade, torn brioche, port reduction

Canard
duck breast, roasted cauliflower, wild mushrooms, grapes, curry jus

Bœuf
beef strip loin, truffled pommes purée, confit leeks, Brussels sprouts, peppercorn sauce

Flétan
Greenland halibut, sautéed kale, sweet potato, Champagne sauce

Gnocchi
roasted squash, pine nuts, brown butter, mustard leaves

Gâteau au Chocolat
chocolate crémeux, apricot preserve, roasted almonds, coffee ice cream

Cheesecake Tart
winter fruit compote, cinnamon crumble, tonka Chantilly

Fromage
selection of French cheeses, citrus marmalade, toasted baguette