Our Menus
Lunch and dinner à la carte, cocktails & wine by the glass, prix fixe, and Carte Blanche — composed for downtown Toronto.
À la Carte
Entrées, plats principaux, et spécialités. Prix en CAD.
Entrées
Tartare de Beef [Beef Tartare]
Cornichon, egg yolk, Mountainoak Gouda, sourdough
28 / 49
Terrine Maison [House made Terrine]
Grainy mustard, pickles, toasted sourdough
28
Bouillabaisse [Bouillabaisse]
Lobster broth, seafood, Champagne vinaigrette, mirepoix, lobster aioli
34
Tarte Tatin de Courgette [Zucchini Tart]
Tomato jam, eggplant caviar, fresh goat cheese
26
Salade d’Endives [Endive Salad]
Green goddess, crème fraîche, radish, chèvre
25
Carpaccio de Cerf [Venison Carpaccio]
Juniper, Tête de Moine, hazelnut vinaigrette
26
Mousse de Foie de Volaille [Chicken Liver]
St Remy VSOP Brandy, Seasonal Fruit Preserve, Toasted Bread
22
Plats principaux
Fillet de Truite [Roasted Trout]
Tomato butter, olives, capers, parsley, zucchini
45
Suprême de Volaille [Stuffed Chicken]
Truffle and mushroom, charred gem lettuce, hazelnuts, vermouth
44
Turbot Poêlé [Seared Turbot]
Kombu velouté, pickled lemon, miso butter
53
Canard Confit [Duck Confit]
Crispy duck leg, white bean ragout, boudin blanc, jus frisée
58
Steak Frites [Wagyu steak]
6oz bavette, Béarnaise, frites
78
Les spécialités
Lobster Tagliolini [Tagliolini]
All egg yolk & spinach pasta, St. Brigid’s butter, Champagne, lemon, chive
add caviar 79 · add black truffle 85 · all of the above 110
56
Lucie Burger Royale [Lucie’s Burger]
6oz rib cap, Comté, Béarnaise, glazed onion, frites
47
Add Pomme Aligot +14 · Add Fries with Aioli +12 · Add Black Truffle +20 · Add green salad +14 · Add Seasonal Vegetables +16
Some items contain raw or lightly cooked ingredients. Please inform your server of any allergies before ordering. While we do our best to accommodate, no dish can be guaranteed allergen-free.
Prix Fixe
A composed midday menu, with an optional cheese course available.
Two courses · $55 per guest
Three courses · $69 per guest
Pricing is before tax, gratuity, and beverages. Menu details are seasonal and may change.
Entrées (choice of)
Terrine Maison [House made Terrine]
Grainy mustard, pickles, toasted sourdough
Noix de Saint-Jacques [Scallops Crudo]
Green apple, tarragon, shallot
Plats principaux (choice of)
Fillet de Truite [Roasted Trout]
Tomato butter, olives, capers, parsley, zucchini
Suprême de Volaille [Stuffed Chicken]
Truffle and mushroom, charred gem lettuce, hazelnuts, vermouth
Dessert (three courses only, choice of)
Vanilla Crème Brûlée
Pistachio-strawberry macaron, fresh berries, chantilly cream
Mousse au Chocolat Noir
66% dark chocolate mousse, raspberry coulis, chocolate wafer
Raw Bar
Moules [BC Honey Mussels]
Sauce Marie-Rose
29
Noix de Saint-Jacques [Scallops Crudo]
Green Apple, Tarragon, Shallot
32
Pinces de Homard [Lobster Claws]
Hollandaise
46
Crevettes Rouges [Red Shrimp]
Argentinian Red Shrimps, Tomato, Horseradish
28
Huîtres [East Coast Oysters]
East Coast Oysters, Horseradish, Serrano Mignonette
28 / 56
La Sélection Complète
[Mussels, Scallops Crudo, Lobster Claws, Argentinian Red Shrimps, Half-Dozen Oysters]
Serves 2–3
135
Oysters and Caviar
Macarron de Caviar [Siberian Caviar]
10g tin caviar, charcoal Maccaron shell, shallot, egg, crème fraîche, chive
95
Macarron de Caviar [Ossetra Caviar]
10g tin caviar, charcoal Maccaron shell, shallot, egg, crème fraîche, chive
120
Huîtres et Caviar [Ossetra Caviar]
12 oysters and 10g tin caviar
120
Chef Michael Angeloni has crafted a menu shaped by two decades in Toronto’s finest kitchens — and built on classical French technique. Precise, seasonal, and deeply his own.
À la Carte
Entrées, plats principaux, et spécialités. Prix en CAD.
Entrées
Tartare de Beef [Beef Tartare]
Anchovy, parsley, potato, truffle, egg yolk
32
Carpaccio de Cerf [Venison Carpaccio]
Juniper, Tête de Moine, hazelnut vinaigrette
31
Salade d’Endives [Endive Salad]
Avocado green goddess, chèvre, white anchovy
25
Tarte Tatin de Courgette [Zucchini Tart]
Tomato jam, eggplant caviar, Mimolette, mint
26
Ris de Veau [Veal Sweetbreads]
Fennel dust, veal jus, sunchoke, chervil, black truffle
36
Plats principaux
Fillet de Truite [Roasted Trout]
Tomato concasse, Dashi olives, capers, parsley
45
Suprême de volaille [Stuffed Chicken]
Black truffle and mushroom, seasonal vegetables, vermouth
49
Turbot Poêlé [Seared Turbot]
Kombu velouté, pickled lemon, miso butter
53
Filet de Canard [Brome Lake Duck]
Sunchoke purée, crispy parsnips, cassis jus
58
Risotto au Homard [Lobster Risotto]
Escargot, Vadouvan butter, carrot, cilantro
65
Wagyu au Poivre [Peppered Wagyu]
Bavette cut, peppercorn, double cream, Dijon
78
Les spécialités
Tagliolini Au Homard [Lobster Tagliolini]
All egg yolk & spinach pasta, St. Brigid’s butter, Champagne, lemon, chive.
lobster only
56
with caviar
79
with black truffle
85
les trois (the three)
110
Le Pithivier de Bison [Bison Wellington]
Tenderloin, mushroom duxelles, kale, pomme purée
89
Some items contain raw or lightly cooked ingredients. Please inform your server of any allergies before ordering. While we do our best to accommodate, no dish can be guaranteed allergen-free.
Fromage & Dessert
The French way to slow the evening down. Before dessert. Instead of dessert. Alongside dessert. The cheese cart is here when you’d like it.
Fromage
Bleu d’Auvergne
Brillat-Savarin
Comté
Délice de Bourgogne
Époisses
Etorki
Le Douanier
Mimolette
Mountainoak Gouda
Tomme de Chèvre
La Sélection
Served with bread & a selection of garnishes.
Select any three
24
Select any six
42
All ten cheeses
64
Selection curated by Afrim Pristine, Certified Cheese Master and owner of the renowned Cheese Boutique.
Dessert
Citrus Royale
Yuzu-lemon mousse, olive oil cake, salted caramel, toasted marshmallow
24
Mousse au Chocolat Noir
66% dark chocolate mousse, raspberry coulis, chocolate wafer
22
Vanilla Crème Brûlée
Pistachio-strawberry macaron, fresh berries, chantilly cream
22
Paris-Brest
Choux au craquelin, hazelnut praline, vanilla-Tonka ice cream, Chocolate Sauce
23
Ice Cream and Sorbet
Two-Scoops of homemade Ice cream or sorbet of your choice.
14
Cocktails & Wine by the Glass
House cocktails, apéritifs, zero-proof pours, and vins au verre. Prices in CAD.
Cocktails
DE LA MAISON
Dernier Mot
Altos Plata Tequila, Maraschino, sapin, gentian, lime
21
Daiquiri Bloquel
Havana Club rum, rhum Agricole, lime juice & oil, cane juice & syrup
20
Death in Paris
Absinthe, mint, grapefruit, sparkling wine
19
Le S
Lot 40 rye, cherry liqueur, Curaçao, pistachio, lemon, black pepper
21
Goldfish
Ungava gin, apricot, verjus, port
20
Lucie Martini
Peach Black tea infused Elix vodka, peach brandy, Lillet
19
Massalia
Gin, lavender syrup, pear liqueur, lemon
21
Henri-Louis
Ricard, orgeat, lemon, club soda, thyme
17
Apéritif
Lucie Spritz
Luc Belair rare rosé, grapefruit, elderflower liqueur, rosemary
22
Arsenic
Lillet blanc, violet liqueur, botanicals, Absinthe, Amarena cherries
16
Pink Mistral
Grapefruit liqueur, white vermouth, grapefruit, ginger beer, mint, Peychaud’s
16
Les Sans
Zero alcohol alternatives
Cane No. 0
Cane distillate, fresh cane juice, cane syrup, limes
12
Temps d’été
Passion fruit, vanilla, smoke & tonic
15
Faux-groni
Juniper, bitter, vermouth, blood orange
19
Vins au verre
Pétillant
Blanc de Blanc Brut
2016 Kew, ‘Blanc de Blanc’, Niagara
22
Champagne, Grand Brut
NV Perrier-Jouët, Épernay, FR
39
Blanc
Grenache Blanc
2025 Dom. l’Amandine, ‘Zan Zan’ S. Rhone, Fr
16
Blanc de Noir Blend
2025 Stratus, Alto White, Ontario, CA
19
Chardonnay
2022 René Bouvier, Bourgogne, FR
24
Sauvignon Blanc
2024 Patrice Moreux, Corty, Sancerre, FR
27
Rosé
Pinot Noir Cabernet Franc Blend
2023 Leaning Post Rosé, Ontario, CA
17
Rouge
Gamay
2022 Stephane Aviron, Beaujolais, Fr
17
Cabernet Sauvignon Blend
2022 Dom. de Triennes, Les Auréliens, Provence, FR
20
Syrah
2021 Julien Pilon, l’Autre Rive, Côte du Rhône, FR
22
Merlot Blend
2020 Château Tour Bayard, Saint-Émilion, FR
28
Cocktails & Wine by the Glass
House cocktails, apéritifs, zero-proof pours, and vins au verre. Prices in CAD.
Cocktails
DE LA MAISON
Dernier Mot
Altos Plata Tequila, Maraschino, sapin, gentian, lime
21
Daiquiri Bloquel
Havana Club rum, rhum Agricole, lime juice & oil, cane juice & syrup
20
Death in Paris
Absinthe, mint, grapefruit, sparkling wine
19
Le S
Lot 40 rye, cherry liqueur, Curaçao, pistachio, lemon, black pepper
21
Goldfish
Ungava gin, apricot, verjus, port
20
Lucie Martini
Peach Black tea infused Elix vodka, peach brandy, Lillet
19
Massalia
Gin, lavender syrup, bergamot liqueur, lemon
21
Apéritif
Our Spritz
Luc Belair rare rosé, raspberry liqueur, rosemary
22
Arsenic
Lillet blanc, violet liqueur, botanicals, Absinthe mist, Amarena cherries
16
Le Petit Cobbler
Coconut liqueur, Manzanilla, pineapple, orange, orgeat, bitters
16
Les Sans
Zero alcohol alternatives
Cane No. 0
Cane distillate, fresh cane juice, cane syrup, limes
12
Temps d’été
Smoked passion fruit, vanilla, smoke & tonic
15
Faux-groni
Juniper, bitter, vermouth, blood orange
19
Vins au verre
Pétillant
Blanc de Blanc Brut
2016 Kew, ‘Blanc de Blanc’, Niagara
22
Champagne, Grand Brut
NV Perrier-Jouët, Épernay, FR
39
Blanc
Grenache Blanc
2025 Dom. l’Amandine, ‘Zan Zan’ S. Rhone, Fr
16
Blanc de Noir Blend
2025 Stratus, Alto White, Ontario, CA
19
Pinot Gris
2023, Dom. Clos Jordanne, ‘Beurot’, Niagara, Ontario
23
Chardonnay
2024, JM Brocard, Chablis, FR
27
Rosé
Pinot Noir Cabernet Franc Blend
2023 Leaning Post Rosé, Ontario, CA
17
Rouge
Gamay
2022 Stephane Aviron, Beaujolais, Fr
17
Cabernet Sauvignon Blend
2022 Dom. de Triennes, Les Auréliens, Provence, FR
20
Syrah
2021 Julien Pilon, l’Autre Rive, Côte du Rhône, FR
22
Merlot Blend
2020 Château Tour Bayard, Saint-Émilion, FR
28
Carte Blanche
A seasonal journey through Chef Michael Angeloni’s kitchen — composed entirely by the chef.
Five courses · $170 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