Table d’Hôte
Chef de Cuisine Arnaud Bloquel
Les Entrées
- L’Aubergine ViolonMarinated Chinese eggplant, cherry tomato and pecan cream, Prawns and smoked cucumber jelly
- La CourgetteStuffed zucchini flowers with fish, scallops, Bouillabaisse emulsion, zucchini cream
- Le CalamarAtlantic squid, green pepper pesto, smoked paprika, squid ink and balsamic reduction
- Le Foie GrasHudson Valley Foie gras, Armagnac, Artichocke Sorbet
- Le BoeufRaw Canadian grass fed beef, Oscietra caviar, egg yolk cream, herbs( Supp $15)
Les Plats
- La SérioleRaw Hamachi marinated in citrus, Yuzu mushroom broth, peas “a la française”
- Les Saint JacquesScallops, chanterelle mushroom, 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
$140
