MenuS
Our menu is always evolving and may differ from what is available in-house. Chef makes these decisions based on availability and seasonality of ingredients. Your understanding is appreciated.
En Complément – STL Classics
(limited quantities)
$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
$24
Table d'Hôte
Choisissez-en un
Choose one
Course 1
Truite fumée, chou-rave, citron Meyer, raifort, sauce Albert
Smoked Steelhead trout, kohlrabi, meyer lemon, horseradish cream sauce
Tartare de cerf, champignons matsutake, sarrasin, baies de Salal & sapin
Vension tartare, pine mushrooms, buckwheat, Salal berries & spruce
Course 2
Pavé de céleri-rave & truffe, sauce au vermouth, noix de Grenoble
Layered celeriac & truffle, vermouth butter sauce, walnuts
Moules Marinière, pommes de terre rôti & aïoli au saffran
Steamed mussels in white wine butter sauce, hasselback potato & saffron aioli
Course 3
Pithivier de sole & mousseline de pétoncles, sauce Cardinal & brassicaées
Petrale sole in pastry with scallop mousseline, lobster velouté & brassicas
Poitrine de canard au charbon, confit de canard, farro verde & céleri-rave
Dry aged duck breast, confit duck leg, farro verde & celery root purée
or for two to share + 20
Boeuf vieilli 45 jours, sauce Bordelaise, moelle de boeuf & pommes Pont Neuf
Boeuf vieilli 45 jours, sauce Bordelaise, moelle de boeuf & pommes Pont Neuf
45 day dry-aged steak, bone marrow & red wine glaze, Pont Neuf potatoes
Course 4
Baba de coing & Calvados, poire pochée & ganache au chocolat blanc
Quince & Calvados baba, poached pear & white chocolate cream
Tarte au chocolat, cognac, crème glacée au café, noisettes
Dark chocolate tart, cognac, coffee ice cream, hazelnut & coffee crumb
Our menu is always evolving and may differ from what is available in-house. Chef makes these decisions based on availability and seasonality of ingredients. Your understanding is appreciated.
En Complément – STL Classics
(limited quantities)
$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
$24
Table d'Hôte
Choisissez-en un
Choose one
Course 1
Huîtres frites
Fried local oysters with hollandaise
Salade Lyonnaise avec chicorée de Catalogne
Puntarelle chicory salad, poached duck egg, braised veal tongue, warm french vinaigrette
Course 2
Lapin à la moutard
Québec rabbit in mustard sauce
Pavé de rutabaga
Layered swede, caramelized onion, graham cracker and Mimolette cheese
Course 3
Boeuf & sauce aux poivres
Beef striploin, smoked beets, porcini mushroom & peppercorn sauce
Canard au Montmorency
Duck breast, cherry duck jus & grilled radicchio
or for two to share + 20
Échine de porc avec sauce Normande
Échine de porc avec sauce Normande
Pork shoulder steak for two, apple cider glaze and confit potatoes
Course 4
Pouding chômeur à l'érable
Baked maple pudding, for two to share
Mille-feuille aux pommes
Apple mille-feuille with maple pastry cream
$135 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.