$49 Menu

This menu is available weekdays, weeknights and weekend nights.

Your menu can feature any three appetizers from this list:

PETITE SOUPE À L'OIGNON GRATINÉE

petite onion soup gratinée with Emmenthal

SALADE MAISON

assorted organic baby greens with fennel, pickled watermelon radish, 
and a honey mustard vinaigrette

BORÉCOLE AU FROMAGE FRAIS DE BUFFLONNE

kale, pistachios, charred leeks,
local buffala Ricotta, olive oil vinaigrette

TERRINE DE POISSON FUMÉ

airy terrine of smoked Georgian Bay
whitefish served with grilled home-baked foccacia

BRANDADE DE MORUE

Fogo Island Cod whipped with potato, crème fraîche
and virgin olive oil; served with toasted sourdough baguette

TARTARE DE SAUMON

Salmon Tartare with capers, fines herbs dill, sunflower seeds,

and potato toasted sourdough baguette

PÂTÉ FORESTIER VÉGÉTALIEN

mushroom, ground lentils and pecan pâté
with Brandy and Port. Served with house-cured condiments

PÂTÉ DE CAMPAGNE

traditional pork and chicken liver terrine

PARFAIT DE FOIES DE CANARD

duck liver parfait, pistachios and berries 

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

FILET DE MAQUEREAU GRILLÉ

grilled Mackerel fillet, soya beans, grape tomato,
crushed almonds, fennel and verjus

SAUMON RÔTI VAPEUR

steamed roasted salmon served on sprouted lentils with
celery, charred shallots, celeriac puréee

MOULES À la provenÇalE

Atlantic Mussels steamed in white wine
with ​tomato, leek, and saffron    

SUPRÊME DE POULET CHASSEUR

 roasted chicken supreme with a tomato and
white wine sauce, Chanterelles,
Savoy cabbage and roasted heirloom carrots 

CONFIT DE CANARD

duck leg confit with crispy skin,
served with potatoes au gratin and vegetables

PETIT FILET DE BŒUF GRILLÉ

grilled 4oz centre-cut filet served with Bordelaise sauce and frites

steak tartare

seasoned grass-fed Angus beef Tartare
with chopped pistachios. Served with frites

palETTE AUX ÉCHALOTES

grilled tender and lean 6oz "flapmeat steak"
served with caramelized shallots and frites

GARGOUILLOU

croquettes of quinoa and sweet potato, ratatouille, toasted almond

RISOTTO AUX CHAMPIGNONS

served with Chanterelles, Hen of the Woods, King oysters,
Pleurotus, roasted pinenuts, braised fennel, & roasted Parmesan  Tuiles  

Your menu can feature any three desserts from this list:

pot de MOUSSE AU CHOCOLAT

potted dark chocolate mousse served with Macaron

CRÈME BRÛLÉE

served with fresh berries

MEDLÉE DE FRUITS FRAIS

fresh and preserved fruits with sea buckthorn
berries, mint, and huckleberry coulis

GÂTEAU AU CHOCOLAT

flourless chocolate cake with Crème Anglaise

TARTE AU CITRON

caramelized lemon tart served with blueberry compote

We only feature seafood from fisheries certified sustainable by a reputable third-party such as OceanWise, SeaChoice, or Seafood Trust. We also privilege organic ingredients and products from traditional farming.