Dinner

PETIT PLATS

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

ALLUMETTES AU FROMAGE 9.
puff pastry cheese straw

BEIGNETS DE CHOUX FLEUR 9.
cauliflower beignets, piquillo sauce

MOULES MARINÉES 9.
marinated mussels and vegetables
fresh herbs & baguette

CROQUETTES 9.
breaded salt cod croquettes
lemon aïoli

ANCHOIS 11.
bocarte anchovies, purple olives
baguette

APPETIZERS

CRÈME DE CHAMPIGNON 14.
mushroom soup, black trumpet
hazelnut, chives , extra virgin olive oil

SOUPE A L’ONION 16.
french onion soup
beef stock, roasted onions
croûtons and gruyère cheese

ESCARGOTS 21.
garlic, butter, puff pastry, parsley
butter blend lettuce

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.
big eye tuna, beet, celery
cherry, tarragon, harissa mayo

 

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.
sour cherry, candied almond, toasted brioche

PÂTÉ EN CROÛTE 18.
turkey, chicken liver & pork paté, cranberry
pickled mushroom, brussels sprout slaw, cranberry jam

 

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,
fenel, leek, celeriac, saffron potatoes

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

BOUDIN BLANC 28.
truffled white pork sausage, caramelized onions
apple, mashed potato

MADAI SNAPPER 42.
Seared fillet, roasted sunchoke, charred leeks
riesling 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