Dinner Menu
Chef de Cuisine
Arnaud Bloquel
Les Entrées
- L’Aubergine ViolonMarinated Chinese eggplant, cherry tomato and pecan cream, Prawns and smoked cucumber jelly
- Les CrevettesB.C grilled spot prawns, Tomato confit, Vanilla oil, Watermelon and strawberry gaspacho
- Le CalamarAtlantic squid, green pepper pesto, smoked paprika, squid ink and balsamic reduction
- Le Foie GrasHudson Valley foie gras, Armagnac, Artichoke sorbet
- Le BoeufRaw Canadian grass fed beef, Oscietra caviar, Egg yolk cream, Herbs(Supp $25)
Les Plats
- La SérioleRaw Hamachi marinated in citrus, Yuzu mushroom broth, peas “a la française”
- Les Saint JacquesScallops, Chanterelle mushrooms, Roasted almond, Granny smith apple cider emulsion
- Le HomardWhole Nova Scotia lobster, Confit potato, Comté cheese, Armagnac and arabica sauce(Supp $30)
- Le CanardOntario Duck “A l'orange”, Carrot ravioli stuffed with carrot puree, Orange and honey reduction
- La PigeonOntario squab cooked in beetroot, mushroom, beetroot confit, port reduction(Supp $30)
- Le Pitivier for TwoBeef Wellington "a la française", Foie gras, Chanterelle mushrooms, Beef and truffle reduction(Supp $15 pp)
- Les FromagesSelection of French cheeses and their accompaniments(Extra course $32 pp)
Les Desserts
- Le CitronLemon square, vanilla lemon confit, ivory chocolate, mint sorbet
- La FramboiseRaspberry confit, Meringue, Tarragon cream, Herbaceous sorbet
- Le Café MokaCoffee cream, Puffed rice, Chocolate Mousse, Coffee espuma
- La NoisetteChoux pastry, Hazelnut praline espuma, Chocolate sauce, Vanilla ice cream
