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
endives grillées au roquefort
grilled endives with pear, orange, walnut, brioche croûtons,
Roquefort cheese, and a honey-thyme vinaigrette
TERRINE DE POISSON FUMÉ
airy terrine of smoked Georgian Bay
whitefish served with grilled home-baked foccacia
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
with Chanterelles, Hen of the Woods, King
oyster mushroom, Pleurotus, roasted pinenuts,
leeks, fennel, and Parmesan Tuiles
Your menu can feature any three desserts from this list:
pot de MOUSSE AU CHOCOLAT
potted dark chocolate mousse
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
ASSIETTE DE FROMAGE
a selection of Artisan cheeses from Québec and Ontario
(Add $5 for each cheese plate ordered)
MAÎTRE JULES:
a soft and creamy textured cheese
chèvre noir:
a medium-firm Goat cheese
OXFORD'S HARVEST:
a Tomme-like, semi-firm, with a washed rind
BÉNÉDICTIN:
a whole milk deeply veined blue cheese made by the Monks
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.