Dinner

PETITES ASSIETTES

CROQUETTES 9.
breaded salt cod croquettes
lemon aïoli

RILLONS 9.
crispy pork belly
gribiche sauce, baby gem lettuce

SAUCISSON SEC 7.
house made dry
pork sausage, gherkins

BEIGNETS DE CHOUX FLEUR 9.
cauliflower beignets, piquillo sauce

ANCHOIS 11.
bocarte anchovies, purple olives
baguette

RILLETTE DU SAUMON 9.
salmon rillette, baguette

APPETIZERS

BOUILLON PARSAYNNE 17.
beef consommé, fresh peas
double smoked bacon
carrots, onions, celeriac, turnips

CRÈME D’ASPERGE 15.
white asparagus soup
crème fraîche, chervil

BURGUNDY ESCARGOTS 21.
a dozen burgundy snails, parsley
garlic butter, button mushrooms
spicy green, croutons

POULPE 19.
seared octopus, romesco sauce
cilantro, red onion, tomato, olive
mustard seed

NIÇOISE 23.
confit and seared tuna
olive, tomato, anchovy, haricots verts, potato
quail egg, mesclun greens

TARTARE DE THON 25.
blue fin tuna, watermelon radish
daikon chia seeds, cilantro, harissa

DE LA MER

CANADIAN OYSTERS 21.
market selection of 6 oysters
lemon & mignonette

PLATEAU DE FRUITS DE MER 67.
8 oysters, 4 shrimp, crab
4 clams, mussels
add half lobster 19.

CREVETTES SAUVAGES 22.
5 poached wild white shrimp
horseradish cocktail sauce

 

EN SAISON

ARTICHAUT & TRUFFE 19.
artichoke & sunchoke , frisée
mâche lettuce, black truffle vinaigrette

KALE GRILLÉE 18.
grilled kale, romaine, roasted fig
cured duck breast, girolle, balsamic

BETTERAVE 15.
beetroot salda, pistachio, frisee salad
goat yogurt foam, celery

 

CHARCUTERIE GILLES VEROT

CHARCUTERIE BOARD 29. I 42.
chef’s selection of cured meats, terrines, pickles
toasted sourdough

FOIE GRAS AU TORCHON 24.
pickled and jelly rhubarb, almond nougatin,
toasted sourdough

PÂTÉ EN CROÛTE 18.
rabbit leg & loin, eggplant
tomato glaze, pea salad

 

BISTRO CLASSICS

PARISIAN STEAK TARTARE SEASONED TABLE SIDE 19. | 29.
prime angus beef, pickled condiments
mustard-egg dressing, romaine

LÉGUMES D’HIVER 28.
black rice, radish, pear
salsify, carrot tops

QUENELLE DE BROCHET 29.
lyon-style northern pike quenelle
cognac-lobster sauce

CONFIT DE CANARD 36.
slow cooked cured duck leg, apricot
spinach, turnip, parsley salad

LEGINE 42.
roasted chilean bass, green peas, cipollini onions,
lardon, celeriac, gem lettuce

THON ROUGE 39.
seared tuna, black rice, cabbage,
ginger butter sauce

SAUMON A L’OSEILLE 34.
pan seared filet salmon, sorrel sauce, pilaf rice

PORC NAGANO 39.
slow roasted pork belly,
crispy pomme fondante, mushroom fricasée,
charcutière sauce

AGNEAU CANADIEN (for two) 95.
whole roasted lamb rack,
glazed roots vegetables,
aragula salad

ROTISSERIE

POULET À LA BROCHE
chicken rotisserie potatoes,
watercress salad 31.
– Available to share with a
choice of two side dishes 69.

CANARD 79.
whole rôtisserie duck in two services,
breasts with roasted apricot, spinach, turnips
legs with frisée salad

 

PASTA & GRAINS

CAVATELLI RICOTTA 23. | 32.
red wine braised short rib, lardon
pearl onion, carrot puree

RAVIOLI DE CHAMPIGNONS 32.
open face ravioli, mushroom cream
comte cheese

STEAKS

8 OZ FLAT IRON STEAK FRITES 35.
pommes allumettes
mixed salad, shallot dressing

24 DAY DRY-AGED 10 OZ
STRIP LOIN 59.
french bean, seasonal mushrooms
mixed salad, shallot dressing

24 DAY DRY-AGED 16oz RIBEYE STEAK 79.
french bean, seasonal mushrooms
mixed salad, shallot dressing

SIDE DISHES

POMMES ALLUMETTES 9.
french fries

CHAMPIGNONS 11.
mix of domestic mushrooms

EPINARD A LA CRÈME 11.
supergreen spinach

SALADE VERTE 9.
field green salad

HARICOT VERT 9.
french bean, garlic & parsley

POMME PURÉE 9.
mashed potato

BROCCOLI RABE 9.
grilled rapini

CHOU FLEUR 18.
rôtisserie cauliflower
vadouvan yogurt, dry cranberries
green onion, pistachio