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D I N N E R
H O R S
F R U I T
D ’ O E U V R E S
D E
M E R
P E T I T P L AT E AU 7 9
Tuna tar tare, 6 oysters, 6 clams, 6 shrimp
OLIVES MARINÉES 9
Selection of marinated olives
G R A N D P L AT E AU 1 5 9
Tuna tar tare, Lobster, 12 oysters, 6 clams, 8 shrimp, scallops
TA R TA R E D E T H O N 2 3
B.C. Albacore tuna, grapefruit,
avocado, green apple, squid ink lavash
H U I T R E S 3 . 5 0 ea.
East + West coast oysters, 6 or 12,
with shallot & ginger mignonette, hot sauce
S O U P E À L’O I G N O N 1 4
Veal & onion broth, Comte cheese, crouton
P A L O U R D E 3 . 5 0 ea.
Little neck clam, shallot & ginger mignonette
ESCARGOTS DE BOURGOGNE 14
Burgundy snails, garlic herb butter,
puff pastr y
CREVETTES 24
Shrimp + cocktail sauce
S A L A D E S
C H A R C U T E R I E
SALADE VERTE 11
Organic leaves with fresh herbs, champagne vinaigrette
TORCHON DE FOIE GRAS 17
Daily accoutrements
B E T T E R AV E S A U C H È V R E E T N O I X 1 3
Marinated baby beets with goat cheese, candied walnuts,
mâche, pickled onions, sherr y vinaigrette
PÂT É D E C A M PAG N E 1 4
Rustic pork terrine with pickles, mustard, baguette
SALADE DE CANARD 19
Smoked duck, frisée, green beans, shallots, bacon,
poached duck egg, grainy mustard vinaigrette
ASSIETTE DE CHARCUTERIE 19
Cured meats, house made pâté, pickles, baguette
G R A N D P L AT D E C H A R C U T E R I E 2 8
Foie gras, cured meats,
house made pâté, pickles, baguette
P L A T S
SALADE NIÇOISE 26
Yellow fin tuna, fingerling potato, heirloom tomato,
green beans, white anchov y, hard boiled egg
SALADE GRENOBLOISE 17
Endives, Comté, Roquefor t blue cheese, walnuts,
lardons, hazelnut vinaigrette
P R I N C I P A U X
TA R T E AU X C H A M P I G N O N S 1 8
Wild mushroom tar t, leeks, spinach, goat cheese, mixed
greens
TA R TA R E D E B O E U F 1 9
Horseradish, fried capers, worcestershire,
parmesan, truffle, cured duck yolk, French fries
G N O CC H I À L A PA R I S I E N N E E 1 9
Roasted butternut squash, brown butter, sage
L’ H A M B U R G E R M A I S O N 2 3
Brie, Quebec bacon, pickled onions,
fig chutney, tomato aioli, French fries
MOULES FRITES 22
Mussels, white wine, leek, shallots, lemon, French fries
STEAK FRITES 32
8oz Flat iron, caramelized shallots,
demi-glâce, French fries
DORADE AMANDINE 32
Sea bream, almonds, green beans,
brown butter, grilled lemon
ENTRECÔTE 65
14oz Schaus Farms Ribeye, wild mushrooms,
Bordelaise, French fries
TRUITE DE MER POÊLÉE 28
Pan seared sea trout with kale, wild mushrooms,
bacon lardons, crab, beurre blanc
COQ AU VIN 26
Pomme puree, roasted carrots, pearl onions,
lardons, red wine sauce
CONFIT DE CANARD 28
Duck confit, cassoulet, pickled green beans
POULET RÔTI 32
Whole roasted cornish hen,
mushroom duxelle, gratin dauphinoise
C A R R É D ’A G N E A U P O Ê L É 4 8
Ontario rack of lamb, radicchio, king oysters, jus
L A P I N À L A M O U TA R D E 2 5
Braised rabbit, hand cut noodles, wild mushrooms
BOUDIN BLANC 24
House made sausage, pomme purée,
caramelized onions, chicken jus, roasted apple
CHOUCROUTE GARNIE 26
Toulouse sausage, pork belly, sauerkraut, ham hock
L E S
G A R N I T U R E S
POMMES FRITES 8
CHOUX FRISÉE 9
G R AT I N D A U P H I N O I S 7
HARICOTS VERTS 7
G R AT I N D E C H O U X
FLEUR 7
POÊLÉ DE
CHAMPIGNONS 7
French fries
Potato gratin
Cauliflower gratin
Kale, lardons
Green beans
Sautéed mushrooms