MenuS
“Spring Roots & Shoots”
Available April 2 - May 5April reservations now open
En Complément – STL Classics
$12
Oreilles de Crisse
Fried pork rinds with maple & MTL spices
$12
$24
Pâté en croûte du jour
Terrine of the day with house made pickles & mustard
$24
$19
Éclair à la mousse de foie de canard
Choux pastry filled with duck liver & foie gras mousse
$19
Menu
Amuse
Pétoncles, topinambours, vichyssoise
Hokkaido scallop, sunchokes, potato velouté
Terrine de betteraves fumées & crème de raifort
North Arm Farm smoked beet terrine & horseradish cream
Morue Charbonnière, sauce Matelot, lentilles & oignons grillés
Roasted sablefish, red wine sauce, green lentils & spring alliums
Baguette et beurre noisette
Potato baguette with brown butter
Assiette d’agneau, pommes de terre rattes, beurre d’orties
Lamb trio, new potatoes, stinging nettle butter, bagna cauda
Bavarois au Bleu d’Élizabeth, baies de salal, feuilletine
Bleu Élizabeth bavarois, salal berry compote, crispy crêpe, white chocolate
Tarte Tatin aux pommes, miel & glace au Thé du Labrador
Apple Tarte Tatin, rowan honey caramel & Labrador Tea ice cream
Mignardises
$148 plus tax and gratuity
$148 plus tax and gratuity
“Vive le Printemps”
Return of the Table d'HôteAvailable May 7-31
Open Tuesday-Sunday
May reservations now open
May reservations now open
En Complément – Les Classiques
$12
Oreilles de Crisse
Fried pork rinds with maple & MTL spices
$12
$21
Éclair à la mousse de foie de canard
Éclair pastry filled with duck liver mousse
$21
$20
Escargots à l’ail en bouchées de la reine
Escargots with garlic, parsley butter in puff pastry
$20
$24
Pâté en Croûte du jour
Terrine of the day in pastry (limited quantity)
$24
Table d'Hôte
Choisissez-en un
Choose one
Course 1
Tartare de boeuf, émulsion de ciboulette & pommes paille
Beef tartare, chive emulsion, crispy potatoes
Truite fumée, vichyssoise, caviar d’omble chevalier
Smoked steelhead trout, vichyssoise, artic char roe
Course 2
Champignons et brioche, velouté de champignons & fromage Alfred le Fermier
Mushrooms on brioche, mushroom velouté, Alfred le Fermier cheese
Pâte farcie au Gruyère & consommé à l’oignon caramélisé
Gruyère stuffed pasta in French onion consommé
Course 3
Côte de porc, pomme purée, Oka & sauce charcutière
Pork chop, potato purée, Oka cheese & mustard demi glaze
Morue grillée, quenelle, légumes printaniers & sauce Bercy
Grilled Cod with fish quenelle, spring vegetables and white wine cream sauce
Course 4
Riz au lait & crème glacée au caramel salé
Rice pudding & salted caramel ice cream
Gâteau au chocolat, mousse au chocolat & sauce chocolat
Chocolate, chocolate & chocolate
$125 plus tax and gratuity
$125 plus tax and gratuity
Menu is subject to change due to availability of ingredients, seasonal conditions, or inspirations-of-the-week. Although we strive to maintain the menu presented above, our menus are not finalized until 48 hours prior to your booking.
If anyone in your party has dietary allergies or restrictions, please email us prior to making your reservation as there are some allergies we are not able to accommodate and not all ingredients are listed on the menu.