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Dinner • Dessert • Brunch • Apéritif Hour • Wine & Cocktail • Late Night

HORS-D'OEUVRE

MELANGE DE NOIX 6
spicy + sweet, herbed mixed nuts

FROMAGE + CHARCUTERIE PLATE 16
daily selection of two cheeses and two cured meats
nuts, fruit, sour cherry mustard, bread

BAKED BRIE 8
fennel, pecan, wholegrain mustard aioli

MOULES 18
p.e.i. mussels, saffron, cherry tomatoes, crostini

AHI TUNA TARTAR 16
avocado, green onions, crispy wontons, ginger soy vinaigrette

BACON MAC N’ CHEESE 10
four cheeses, smoked maple bacon, truffle, panko

BUFFALO FROGS LEGS 10
house made buffalo sauce, blue cheese aioli, baby heirloom carrots

PORK BELLY 12
frisee, coriander pickled apples, maple-sherry vinegar glaze

OCTOPUS 19
Lemon-caper beurre blanc, campari tomatoes, market squash

SURF N’ TURF SKEWERS 18
grilled filet + shrimp, bearnaise sauce, watercress

SALADE DE MARCHE

MARKET GREENS 9
mix greens, fines-herbes vinaigrette

ARUGULA + ENDIVE 11
candied walnuts, roquefort, grapes, banyuls vinaigrette

CAESAR 11
romaine, artichoke hearts, parmesan
+ chicken 5 + shrimp 7

BABY BEET 12
watercress, goat cheese, tarragon, apple hazelnut vinaigrette

LES PETITS PLUS

(a little something extra)

ROASTED BRUSSELS SPROUTS     8
bacon, sweet soy, sesame

WILD MUSHROOM RISOTTO     11
choice of:   saffron-artichoke or wild mushroom

MASHED POTATO PUREE     7
lobster-chive +4

TRUFFLE POUTINE     12
french fries, black truffle gravy, truffle cheese, bacon

PLAT PRINCIPAL

PÂTES (pasta)

GNOCCHI 19
seasonal mushrooms, asparagus, mint, sherry wine

LITTLE BUNNY FROU FROU 22
ravioli of rabbit, heirloom carrots, parsnip-brioche crumble, salami

POISSON (fish)

HERB CRUSTED SALMON 27
shrimp, wild mushroom, english peas, roasted red pepper coulis

LOUP DE MER 27
ham hock and fish nage, spring vegetables, baby radish

SCALLOPS 33
sunchokes, cauliflower, meyer lemon

BOUILLABAISSE 34
seasonal vegetables, mussels, clams, salmon, swordfish, shrimp, linguisa sausage
lobster jus, grilled bread

VIANDE (meat)

PAN ROASTED CHICKEN SUPREME 23
wild mushroom risotto, jus de poulet

POT-AU-FEU 29
braised short rib, polenta, fried red onion, watercress

STEAK FRITES 26
flat iron, maitre d butter, bordelaise sauce, truffle fries

RIBEYE 35
porcini mushrooms, turnips, pickled red onion, confit potatoes

FILET MIGNON 37
grilled asparagus, rosemary new potatoes, bearnaise sauce

Menu is subject to availability