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| Appetizers
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Green salad, confit shallot vinaigrette
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6
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Ontario ramp vichyssoise, crème fraîche and pine nuts
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8
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Salad of cucumber from M. Legault, homemade goat milk faisselle, green strawberries, sunflower seeds, grilled green onions and cucumber gaspacho
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10
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Our own charcuterie platter with pickled vegetables
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11
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Homemade blood sausage, Honey Crisp apple tatin, stout sauce and pumpkin seeds
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12
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*Marinated trout and nordic shrimps, yuzu kocho fennel salad and orange peel puree
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14
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Grilled beef tartar, cherry tomatoes and arugula from chez Birri, buttermilk vinaigrette and homemade english muffin
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14
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*Gaspésie lobster salad, rhubarb, celery, bloody sorrel, sea herbs and wild ginger creme fraiche
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18
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Foie gras from La Canardière farm, seared, buckwheat honey, soy marinated mushrooms, apple and sesame
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21
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| Main Courses
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Beef from Eumatimi farm, kipfler potatoes, Brussels sprouts, black garlic and Labrador tea forestière sauce flank steak ($23) or tender loin ($34)
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Calf liver, roasted garlic polenta, carrot, sage and bresaola
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19
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Cavatelli, spring vegetables and fresh goat cheese
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22
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*New Brunswick Esqu salmon, fresh herbs spätzle, lobster bisque ''beurre blanc'', tomato and preserved lemon
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24
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*Spanish mackerel, asparagus, sea lettuce, gnocchi and dashi
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25
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Duck magret and ham from la Canardière, grilled onions soubise, fiddleheads, two leaved toothwort and king oyster mushrooms
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27
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*Seared scallops, courgette flower stuffed with caponata, basil and ramp pistou
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28
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Veal sweetbreads, daylily sprout, fiddleheads, morels and Vin Jaune
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29
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| To share
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Beef prime rib from Eumatimi farm, aged 40 days, vegetables and sauce forestière
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85
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*Ocean Wise sustainable seafood product,
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Chef de cuisine Jonathan Lapierre-Réhayem,
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