Modern French, guided by the season.
Raw bar, entrées, plats, desserts, fromages, and a chef's Carte Blanche tasting. Group menus are available for private events and celebrations.
À la Carte
Raw bar, entrées, plats, desserts, and fromages. Prices in CAD.
Raw Bar
Moules de l’Île-du-Prince-Édouard
PEI mussels, 1000 Islands dressing
22
Crevettes Rouges d’Argentine
Argentinian red shrimp, tomato, horseradish
26
Crabe Royal
King crab, clarified butter, white vinegar
56
Pinces de Homard
Lobster claws, hollandaise
40
Entrées
Tartare de Bœuf de l’Ontario
Ontario beef tartare, anchovy, parsley, potato, black truffle, egg yolk
34
Carpaccio de Cerf
Venison carpaccio, juniper, Tête de Moine, hazelnut
28
Foie Gras du Québec
Quebec foie gras, vol-au-vent, cherry, chanterelle, rosemary
42
Terrine de Porc
Pork terrine, cornichon, pearl onion, brioche
26
Noix de Saint-Jacques
Scallop crudo, green apple, tarragon, shallot
32
Ris de Veau
Veal sweetbreads, brown butter, verjus, sunchoke
31
Tarte Fine de Courgette
Zucchini tart, confit tomato, eggplant, basil
25
Salade d’Endives
Endive salad, avocado, crème fraîche, radish, chèvre
28
Plats
Risotto au Homard
Lobster risotto, carrot, curry, cilantro
79
Turbot
Seared turbot, kombu, lemon, miso, roe
65
Canard à la Lavande
Lavender duck, dry-aged breast, confit leg, parsnip, black currant
89
Bavette de Wagyu au Poivre
Wagyu bavette steak au poivre, peppercorn, cream, Dijon
76
Bœuf Bourguignon
Beef bourguignon, Martin’s Farm beef, pearl onion, chanterelle, carrot
48
Souris d’Agneau Braisée
Braised lamb shank, olive, apricot, cauliflower, pine nut
68
Truite à la Meunière
Ocean trout, brown butter, green bean, almond
48
Pithiviers de Bœuf
Beef pithivier, foie gras, tenderloin, duxelles, spinach, mushroom jus, pomme purée
96
Tagliatelles au Beurre Blanc et Caviar Ossetra
Tagliatelle, beurre blanc, lemon, chive, Ossetra caviar
46
Desserts
Citrus & Olive Oil Mousse Cake
Meyer lemon mousse, olive oil cake, caramelized white chocolate glaze, blood orange gel, yuzu sake sorbet, shortbread
18
Espresso-Praline Mousse Cake
Espresso mousse, hazelnut praline paste, coffee sponge cake, white chocolate-hazelnut glaze, espresso sauce, caramelized cocoa nibs
19
Strawberry Cheesecake Paris-Brest
Pâte à choux, strawberry-laced cheesecake, vanilla crémeux, toasted milk crumbs, yogurt ice cream, fresh strawberries
16
Chocolate Rocher
Chocolate genoise, dark chocolate mousse, chocolate feuilletine crunch, buckwheat sable, tonka vanilla gelato, dark chocolate sauce
21
Mango Caramel Mille-Feuille
Puff pastry, mango gel, caramel diplomat cream, salted caramel ice cream, fresh mangoes, speculoos, caramel sauce
19
Fromages
Fromages du Jour
Daily cheeses from the trolley
3 Course — $110 pp
Guests can customize from the available list of options.
Apps — Choice of any 3
Tartare de Bœuf de l’Ontario
Ontario beef tartare, anchovy, parsley, potato, black truffle, egg yolk
Carpaccio de Cerf
Venison carpaccio, juniper, Tête de Moine, hazelnut
Terrine de Porc
Pork terrine, cornichon, pearl onion, brioche
Noix de Saint-Jacques
Scallop crudo, green apple, tarragon, shallot
Tarte Fine de Courgette (V)
Zucchini tart, confit tomato, eggplant, basil
Salade d’Endives (V)
Endive salad, avocado, crème fraîche, radish, chèvre
Mains — Choice of any 4
Risotto au Homard
Lobster risotto, carrot, curry, cilantro
Mid course option
Turbot
Seared turbot, kombu, lemon, miso, roe
Bœuf Bourguignon
Beef bourguignon, Martin’s Farm beef, pearl onion, chanterelle, carrot
Souris d’Agneau Braisée
Braised lamb shank, olive, apricot, cauliflower, pine nut
Truite à la Meunière
Ocean trout, brown butter, green bean, almond
Tagliatelles au Beurre Blanc et Caviar Ossetra (V)
Tagliatelle, beurre blanc, lemon, chive, Ossetra caviar
Mid course option
Roasted Celery Root ‘Steak’ (V)
Wild mushroom duxelles, burnt onion demi, miso, brown butter
Dessert — Choice of any 3
Mille-Feuille à la Rhubarbe de l’Ontario
Mille-feuille, rhubarb, white chocolate, almond pastry
Tarte Praliné Chocolat Noir
Dark chocolate praline tart, hazelnut, espresso, dark chocolate
Pavlova
Pavlova, mango, passion fruit, lime, mint, coconut
Crème Caramel au Miso
Crème caramel, miso, apple, popcorn
Upgrades
Guests can add to expand their menus. Max additions result in a 6 course menu at $240 pp.
Passed canapés +$28 — 3 options passed before dinner (select 1 meat, 1 seafood, 1 veg).
Raw bar +$40 pp — Includes all items served sharing.
Cheese course +$20 pp — Include chef’s selection of 3 cheeses.
Mid course +$35 — Risotto and pasta removed from mains and served as half portions mid-course.
Canapés Options
Meats
Beef Tartare Bites
“Pomme Soufflée au Tartare de Bœuf” — potato souffle, anchovy, mustard, parsley
Chicken Liver Mousse
“Mousse de Foie de Volaille sur Peau de Poulet Croustillante” — crisp chicken skin, white balsamic fluid gel, pear, rosemary
Venison Carpaccio
“Gougère au Carpaccio de Cerf” — cheese pouf, Tête de Moine, hazelnuts, chervil
Pork Rillette Toast
“Rillettes de Porc Fouettées sur Brioche Toastée” — triple crunch mustard, apple mostarda, toasted sourdough
Seafood
Scallop Tartlet
“Tartelette de Noix de Saint-Jacques” — scallop tartare, green apple, tarragon
Smoked Salmon
“Saumon Fumé sur Croustille de Pain” — everything bagel spice, red onion, dill, crisp bread
Steamed Mussels
“Moules de l’Île-du-Prince-Édouard à la Vapeur” — thousand island dressing, chives, lemon
Oysters
“Huîtres Fraîches à la Mignonette” — mignonette, truffle, Fresno chili, parsley
Vegetarian
Zucchini Tart
“Tarte Fine à la Courgette” — puff pastry, roasted tomato dressing
Endive & Goat Cheese
“Bouchée d’Endive au Chèvre” — goat cheese mousse, pickled beets
Gruyère Cheese Puffs
“Gougères au Gruyère” — Délice de Bourgogne, fresh honey comb
Eggplant Eclair
“Éclair à la Caviar d’Aubergine” — smoked caviar, crème fraiche, basil
Carte Blanche
A seasonal journey through Chef Michael Angeloni’s kitchen — composed entirely by the chef.
Five courses · $165 per guest“Carte blanche” means giving the chef the freedom of the menu.
We compose the evening from what arrived that morning, what is at its peak, and what we are most excited to put on the plate. The menu changes with the market and the kitchen’s instinct, so courses are not printed in advance. Whole-table participation is required. Allow approximately 2.5 hours.
Dietary accommodations are available with 48 hours notice — please share preferences and restrictions when reserving.
Reserve with a note that you would like Carte Blanche, or call 416-788-9054 to discuss the evening with our team.
Ready to choose your seat at the table?
Reserve a Table