Fine Dining //
ENTRÉES
FOIE GRAS AU CEREAL ~24
Foie gras seared with apples and calvados cream sauce
scallops & caviar ~20
Sscallops stuffed with caviar with a mersault caviar cream
SAUCISSON DE FRUITS DE MER ~18
Grilled sausage of whitefish, scallops, lobster and shrimp with beurre blanc
ARTICHAUTS A LA BARIGOULE ~15
Chablis braised artichokes with carrot, tomato and thyme
salade betteraves ~15
roasted beet salad with candied pecans, blood orange-horseradish vin.
POITRINE DE PORC ~17
Sauternes braised pork belly with parsnip puree
PUDDING DE ROQUEFORT ~16
Roquefort bread pudding with Jasper Hills Farm Oma cheese, vanilla brown butter
and 25 year old balsamic vinegar
FROMAGE DE CHÈVRE CHAUD MCKENZIE CREAMERY ~15
Warm McKenzie Creamery goat cheese, mixed field greens, poached pears & champagne vinaigrette
PLAT PRINCIPAL
pasta pappardelle ~28
Pappardelle pasta, braised oxtail, roasted garlic demin cream sauce & bordeaux onions
BOUILLABAISE ~48
Seafood stew with fish, mussels, lobster and saffron broth
POULET AU POT ~45
Roasted chicken in a pot with foie gras, truffles and served with puff pastry
Pentoncles Geants ~50
Pan roasted sea scallops, roasted potatoes, apples, Brussels & Clavados cream sauce
COTE DE BOEUF (SERVES 2) ~135
Grilled bone in ribeye with sauce bernaise and roasted potatoes
PAUPIETTE DE BAR ~38
Potato wrapped sea bass with haricot vert and sauce beurre rouge
CONFIT DE CANARD AUX RISOTTO DE CEPES ~30
Duck confit with porcini risotto
SAUMON AVEC SAUCE AUX HERBES ~28
Horseradish encrusted Salmon with cucumbers, crème fraiche
napoleon de champignons sauvages ~24
Portobello Napoleon with roasted red pepper, squash, zucchini, roasted cauliflower & red pepper coulis
Lapin a la Moutared ~37
Rabbit leg braised in Dijon mustard cream sauce with roasted potatoes & braised fennel
DESSERT
TARTE DE poire ~14
Grand marnier souffle ~14
ISLS FLOTANT ~15
PYRAMID DU CHOCOLAT ~15
ELIXAR AU FRUITS EXOTIQUE
AVEC SORBET DE TEA ~12
FROMAGE ~5 PER SLICE
à la carte
wine flight for 3 courses ~40
FIVE COURSE TASTING
(Entire table orders)
AMUSE BOUCHE
Scallop & caviar
paupiette de bar
cotes de boeuf
FROMAGE
grand marnier souffle
MIGNARDISE
$125 | $175 with wine pairing
SEVEN COURSE TASTING
(Entire table orders)