À la carte
Chef de Cuisine
Arnauld Bloquel
Appetizers
- Le PoireauCharred leek, fresh kiwi, fried leek roots, hazelnut vinaigrette21
- La SaladeCookstown organic greens, olive oil, sherry vinaigrette16
- La Salade CésarRomaine lettuce, organic egg croutons, parmesan cream19 [Add Chicken for 13]
- La VichyssoiseOntario potato cream, brown butter, potato “risotto” parsley cream23
- L’oeufPoached egg, black truffle chanterelle, mushroom comté cheese cream23
- Le ThonTuna tartare, croutons lemon and white wine sabayon28
- Les Saint JacquesScallops Capaccio, marinated fennel, sauce vierge29
Mains
- Le CabillaudLingcod in kumbawa broth, sautéed fresh spinach41
- Les Saint-JacquesScallops, braised endive, citrus emulsion48
- Le SaumonAtlantic salmon, vegetable tagliatelle, sauce “vierge” with Pine nuts38
- Le Croque LucieNova Scotia lobster, lemon confit tomato, comté cheese42
- L' AgneauRoasted Ontario lamb saddle barigoule artichoke, thyme jus49
- Le BœufHanger steak, pomme, Darphin brown butter beef jus43
- Le Burger de CanardDuck confit burger, seared foie gras, mustard cream, comté cheese pommes Pont Neuf43
- Les LégumesSeasonal vegetables citrus virgin sauce38
Sides
- La RatatouilleZucchini, eggplant, pepper, onion, herbs16
- La Purée de Pomme de TerreMashed potatoes, black truffle20
- Les ChanterellesSautéed Chanterelle mushrooms17
Classic Cocktails
- Unusual NegroniMalfy Gin, Lillet Blanc, Pierre Ferrand Curacao, Campari22
- ProvencalEmpress Gin, Lavendersyrup, Lemon juice, Egg white22
- Lucie RoyaleEmpress Gin, Lavendersyrup, Lemon juice, Egg white22
- Paris After MidnightBallentine Scotch, Campari, Lemon juice, Prosecco22