Table d’Hôte
Chef de Cuisine Arnaud Bloquel
Les Entrées
- L’AspergeWhite asparagus roasted with Gorum, confit sardines, Niçoise vinaigrette
- Les GambasAtlantic prawns, beetroot ravioli, celery confit Cognac and tarragon emulsion
- Le SaumonB.C seared salmon, turnips, horseradish, vegetable broth
- Le Foie GrasHubson Valley Foie gras, Armagnac, Artichocke Sorbet
- Le BoeufRaw Canadian grass fed beef, Oscietra caviar, egg yolk cream, herbs( Supp $15)
- Mignardises
Les Plats
- La SoleAtlantic sole, mussels, Buddha’s hand citrus Parsnip cream, Nantua sauce
- Les Saint JacquesScallops, black truffle, braised endive, citrus emulsion
- Le HomardWhole Nova Scotia lobster, confit potato, Comté cheese Armagnac and arabica sauce( Supp $30 )
- L’AgneauProvencal Roasted Ontario lamb saddle, green olive cream Chickpea, reduction jus
- La CailleOntario Nipissing Farm quail, black truffle Sweetbread, salsify confit, reduction jus
- Le Pitivierfor TwoBeef Wellington “a la française”, foie gras, chanterelle mushrooms Beef and truffle reduction( Supp $15 pp)
- Le FleurieHomemade flower cheese Honey, olive bread toast( Extra course $18 pp )
Les Desserts
- Le CitronLemon square, vanilla lemon confit ivory chocolate, mint sorbet
- Le Chocolat66% Valrhona chocolate, toasted buckwheat passionfruit sorbet
- Le Café MokaCoffee cream, puffed rice, chocolate mousse coffee espuma
- La NoisetteChoux pastry, hazelnut praline espuma chocolate sauce, vanilla ice cream