La Collab

Parking

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Parking
Reserve

Table d’Hôte

Chef de Cuisine
Arnaud Bloquel

Les Entrées

  • L’Aubergine Violon
    Chinese Eggplant, Smoked Eel, Cucumber & Pecan Cream
  • Le Chevreuil
    Venison Ravioli, Black Truffle, Parsnip Cream, Sage Jus
  • Le Calamar
    Atlantic Squid, Bell Pepper Pesto, Squid Ink & Balsamic Reduction
  • Le Foie Gras
    Hudson Valley Foie Gras, Artichoke, Armagnac

Les Plats

  • Le Cabillaud
    Lingcod, Fennel, Spinach, Lemon, Poultry Jus
  • Le Homard
    Whole Nova Scotia Lobster, Cauliflower, Orange Sauce
    ( Supp $30 )
  • Le Canard
    Hudson Valley Duck, Carrot Ravioli, Orange & Honey Reduction
  • Le Pigeon
    Ontario Squab, Chanterelle, Beetroot, Port Reduction
    ( Supp $30 )
  • Le Pithivier
    Beef Wellington “A la Française”, Foie Gras, Chanterelle, Truffle Beef Jus
    (Supp $15 pp ) - For Two
  • Les Fromages
    Selection of French Cheeses and their Accompaniments
    ( Extra course $32 pp )

Les Desserts

  • Le Citron
    Lemon, Vanilla, Hazelnut, Valrhona Ivory Chocolate, Mint
  • Le Chocolat
    Valrhona Guanaja 70% Chocolate in 7 Textures, Fleur de Sel
  • La Noisette
    Choux Pastry, Hazelnut, Valrhona Caraibe 66% Chocolate, Vanilla

$140