Weekend Brunch

COURSES $48 | 3 COURSES $56
WITH FRESH ORANGE OR GRAPEFRUIT JUICE
COFFEE OR TEA
SATURDAY from 11:00 am to 2:00 pm
SUNDAY from 11:00 am to 3:00 pm

COFFEE OR TEA 6.
Americano, espresso, macchiato,
cappuccino, latte

COLD PRESS JUICE 12.
easy green, carrot ginger
antioxidant

MIMOSA 12.
sparkling wine,
fresh orange juice

PEACH BELLINI 12.
sparkling wine, fruit purée

BLOODY MARY 12.
vodka, tabasco, Worcestershire
clamato juice

OVEREASY 14.
gin, cointreau, lemon juice
honey syrup, egg white

APPETIZERS

CRÈME DE CHAMPIGNON
mushroom soup, black trumpet, hazelnut, parsley , extra virgin olive oil

YOGURT PARFAIT
mixed berries, greek yogurt
house-made mixed nut granola

BERRIES TARTINE
spelt bread toast, maple pecan
fresh sheep’s cheese,
strawberry rhubarb compote

FRUIT PLATE
cantaloupe, honeydew, pineapple, watermelon, berries

CANADIAN OYSTERS
market selection of 6 oysters

DB CAESAR SALAD
tomato confit, anchovies,
rosemary croutons, pesto, parmesan

GRILLED KALE AND FIG
grilled kale, romaine, roasted fig
cured duck breast, girolle, balsamic

NIÇOISE SALAD
confit and seared tuna, olives, tomatoes
haricots verts, potato, eggs, mesclun greens

CHARCUTERIE BOARD
chef’s selection of home made pte and terrine

PARISIAN STEAK TARTARE
prime beef, pickled condiments
mustard-egg dressing, romaine

CHEESE PLATE
selection of 5 canadian cheeses

PÂTÉ EN CROÛTE
turkey, chicken liver, pork pate
cranberry, pickled mushroom, brussel sprout slaw, cranberry jam

ENTREES

LEMON RICOTTA HOTCAKES
spiced cherries, ontario maple syrup

CREPES
caramelized apple, maple glazed smoked bacon, crème fraîche

OMELETTE AUX CHAMPIGNONS
mushrooms, fine herbs, fromage frais, field greens salad

OEUFS MEURETTE
red wine poached eggs, braised short ribs, sourdough bread

QUENELLE DE BROCHET
lyon-style northern pike quenelle, cognac-lobster sauce

OMBLE CHEVALIER
artic char fillet, broccoli rabe, pomme purée, bordelaise sauce

DUCK PARMENTIER
braised duck leg, pommes purée, celery root, sautéed spinach

CROQUE MADAME
housemade jambon de paris, gruyère cheese,
topped with a fried egg

STEAK & EGGS
sunny side up farm fresh egg, flat iron
potato rösti, béarnaise sauce

OEUFS AU SAUMON FUMÉ
poached egg, warm potato salad, goat’s milk cream
smoked salmon

BEAUJOLAIS SAUSAGE & EGGS
pork sausage, lentils, sunny side up egg

FRIED CHICKEN
garlic thyme crust, roasted cauliflower,
salad, spicy maple aigre-doux

THE FRENCHIE BURGER
7oz burger, fried egg, morbier cheese, Dijon mustard, pork belly
tomato-onion compote, arugula, black pepper, pommes allumettes

BENNY’S CORNER
all served with a toasted English muffin, hollandaise sauce and field greens

FLORENTINE
creamy spinach

CANADIAN
back bacon

SMOKY
smoked salmon

PARISIAN
house made jambon de paris

SIDES Supplement 7.

SAUTÉED MUSHROOMS | FIELD GREENS SALAD | HOUSEMADE SAUSAGE | FRESH FRUIT | CHOICE OF BACON | POMMES FRITES | BREAKFAST POTATOES | SLICED TOMATO | SLICED AVOCADO

DESSERTS

TANGERINE SUNDAE
tanderine jam, yoghurt sponge,
chantillly, passion fruit sauce,
raspberry tuile

PROFITEROLES
vanilla ice cream, candied pecans
dark chocolate sauce

PEAR ALMOND TART
almond cream, pear
vanilla ice cream

COULANT AU CHOCOLAT
molten chocolate cake
maple-black cherry ice cream

WARM MADELINES
freshly baked lemon madelines

CHESTNUT CAKE
chestnut cream, speculoos crumble, chestnut whisky ice cream

SORBETS & ICE CREAMS
two scoops, ask your server