$39 Dinner Menu

This menu is available when booking a private function
subject to a minimum occupancy charge
for the exclusive use of the room.

Your menu can feature any three appetizers from this list:

SOUPE À L'OIGNON GRATINÉE

gratinée onion soup with Emmenthal (add $5 per soup ordered)

SALADE MESCLUN MAISON

assorted greens with a virgin olive oil
and fresh herbs vinaigrette

MOUSSE DE POISSON FUMÉ

smoked whitefish mousse
with grilled Japanese eggplant

TARTE NIÇOISE

Provençal pastry tart with caramelized onions,
tomato, olives and anchovies; served with an arugula salad

PÂTÉ DE CAMPAGNE

pork and chicken liver pâté
with a mushroom salad and gherkins

CRÈTES DE COQ

braised cocks’ combs with mushroom,
pine nuts, and an artichoke tortellino

OREILLE DE COCHON AUX LENTILLES

crispy sow’s ear strips served
with lentils Du Puy from France’s
volcanic soils, and watercress

TERRINE DE FOIE GRAS

with kumquat compote (add $10 per portion ordered)

Your menu can feature any three main courses from this list:

saumon EN SALADE DE QUINOA

steam roasted salmon fillet on a quinoa salad
with aubergine, asparagus and zucchini

POULET GRILLÉ

chicken supreme with grilled zucchini,
roasted artichokes, tomato jam

CONFIT DE CANARD

free-range duck leg,
served with potatoes au gratin

JOUE DE BœUF BOURGUIGNONNE

beef cheek braised in red wine with button mushrooms,
pork lardons, and a parsnip and apple purée

CÔTE DE PORC BERKSHIRE

seared Berkshire pork rib served with
pomme fourchette, citrus endive, sautéed watercress,
white wine reduction and goji berries

CHOUCROUTE À L'ALSACIENNE

marinated cabbage braised in white wine,
with ham hock, pork belly, and sausages

TRIPES À LA TRIPEL

lean beef tripes gently braised in tomato
and Québec strong ale

STEAK FRITES

grilled 8oz New York cut striploin
served with frites and a Bordelaise sauce

RISOTTO AUX ASPERGES

carnaroli risotto with asparagus, pinenuts,
shaved fennel, white wine, and Parmesan

ESTOUFFADE DE TOFU PROVENÇALE

organic fresh soft tofu cooked  sous-vide
with finely diced Provençal vegetables

 

Your menu can feature any three desserts from this list:

MOUSSE AU CHOCOLAT

made with French dark chocolate

CRÈME BRÛLÉE AU B52

served with fresh berries

SALADE DE FRUITS FRAIS, SORBET AUX LITCHIS

fresh fruit salad with
a lychee sorbet

PARFAIT PRALINÉ

frozen coffee parfait with almond
brittle and a chocolate sauce