Breakfast
Breakfast Available Daily: 7:00 am to 11:00 am
Please Click Here to View Our Barista Menu
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
18% gratuity will be added to groups of 8 or more
Separate cheques can not be provided for groups of 10+, a maximum of 2 bills can be accommodated
Lunch
Lunch is Available Monday to Friday: 11:45 am to 2:30 pm
Seafood
Caviar
50g 'kaviari' caviar served with traditional accompaniments
Baeri 265 | Kristal 300
Oysters | LEEK
1/2 dozen oysters, lemon pepper pearls, chives
28
Appetizer
octopus | coconut
red thai curry sauce, coconut crisp, fall squash soffritto, coriander, mint
30
tuna | buttermilk
bluefin tuna tataki, smoked buttermilk dressing, citron confit relish, dill oil
31
squash | apple
winter squash soup, duck prosciutto, nutmeg crème fraîche, pumpkin seed, spiced crouton
21
Endive | pear
ontario pear, cider vinaigrette, candied pecan, blue d'Élizabeth
24
Beetroot | chèvre
pickled and roasted beetroot, spicy greens, radish, herbed sheep’s crema
24
quail | Foie Gras
pâté en croûte, concord grape, chestnut, cognac gelée, delicata squash
31
Beef | tartare
hand cut beef tartare, pickled onion, mushroom, served with traditional accompaniments
29
Main Course
autumn | tart
walnut pesto, caramelized onions, celeriac, crispy kale, smoked gouda cream
41
scallop | squash
pan seared scallops, orange glazed butternut squash, sunchoke and riesling sabayon
56
black cod | spinach
roasted black cod, spinach subric, celeriac purée, salsify, sauce marchand de vin
58
steak | frites
10oz prime striploin, grilled broccolini, glazed carrot, bordelaise sauce
62
TROUT | vadouvan
pan seared trout, spinach and kale salad, chickpea, cucumber, labneh
39
salmon tartine | avocado
cured salmon, quail egg, pickled onion, tomato, crème fraîche, dill, blackbird bakery miche
36
GiguÈre Chicken | Salad
rotisserie chicken breast, baby gem lettuce, avocado, spring vegetables, red wine vinaigrette
38
wagyu | burger
6.5oz beef burger, pepper bun, sautéed mushrooms, dijonnaise, lettuce, tomato, fries
39
Sides
12
FRITES & AIOLI
tRUFFLED POMMES PURéE
ROASTED SQUASH & BALSAMIC
brussel sprouts & PECORINO
GRILLED BROCCOLLINI & CHILI SOFFRITTO
Dessert
ARTISANAL cheese
board of chef's selection of cheese, fruits, crostini
29
CHOCOLATE | COFFEE
araguani 72% chocolate ganache, cocoa sable, coffee cremeux, orelys whipped ganache
19
VANILLA | BLACKBERRY
vanilla ice cream profiteroles, blackberry chantilly, chocolate dome
19
GRAPEFRUIT | SESAME
sesame halva, rose loukoum, grapefruit sorbet
17
ICE CREAM AND SORBET
one scoop of our daily selection
6
Warm Madeleines
freshly baked lemon madeleines
12
mandarin | Panna cotta
vanilla panna cotta, spiced mandarin coulis, house-made shortbread
17
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
18% gratuity will be added to groups of 8 or more
Separate cheques can not be provided for groups of 10+, a maximum of 2 bills can be accommodated
Dinner
Dinner is Available Tuesday to Saturday: 05:30 pm to 10:00 pm
Seafood & Caviar
Caviar
50g 'kaviari' caviar served with traditional accompaniments
Baeri 265 | Kristal 300
bc spot prawn
crudo,blood orange, radish preserved lemon, basil
Oysters | LEEK
1/2 dozen oysters, lemon pepper pearls, chives
28
Appetizer
Lobster | bagna cauda
squid ink tagliatelle pasta, baffin island lobster, anchovy, oven dried tomato
31/52
octopus | coconut
red thai curry sauce, coconut crisp, fall squash soffritto, coriander, mint
30
tuna | buttermilk
bluefin tuna tataki, smoked buttermilk dressing, citron confit relish, dill oil
31
squash | apple
winter squash soup, duck prosciutto, nutmeg crème fraîche, pumpkin seed, spiced crouton
21
Endive | pear
ontario pear, cider vinaigrette, candied pecan, blue d'Élizabeth
24
Beetroot | chèvre
pickled and roasted beetroot, spicy greens, radish, herbed sheep’s crema
24
quail | Foie Gras
pâté en croûte, concord grape, chestnut, cognac gelée, delicata squash
31
Beef | tartare
hand cut beef tartare, pickled onion, mushroom, served with traditional accompaniments
29
Main Course
autumn | tart
walnut pesto, caramelized onions, celeriac, crispy kale, smoked gouda cream
41
scallop | squash
pan seared scallops, orange glazed butternut squash, sunchoke and riesling sabayon
56
black cod | spinach
roasted black cod, spinach subric, celeriac purée, salsify, sauce marchand de vin
58
Giguère Chicken | TRUFFLE
mousseline stuffed chicken breast, kale, hen of the woods mushroom, ontario wild rice, albufera sauce
48
Venison | red cabbage
caraway roasted striploin, port braised red cabbage, barley, lingonberry, juniper jus
55
Beef duo | carrot
prime striploin, braised beef cheek, grilled broccolini, glazed carrot, bordelaise sauce
68
STEELHEAD TROUT | Romesco
confit potato, cauliflower, trout croquette, lemon gelée
49
Grill & Rotisserie
Rotisserie Duck | plum ( for 2)
whole rotisserie duck, ontario plum, spinach, turnip, duck confit salad, peppered duck jus
98
Prince edward island CÔTe DE BOEUF
40oz prime beef, pommes purée, king oyster mushrooms, grilled broccolini, bordelaise sauce
189
Sides
12
FRITES & AIOLI
tRUFFLED POMMES PURéE
ROASTED SQUASH & BALSAMIC
brussel sprouts & PECORINO
GRILLED BROCCOLLINI & CHILI SOFFRITTO
Desserts
ARTISANAL cheese
board of chef's selection of cheese, fruits, crostini
29
Pear| mascarpone
mulled wine poached pear, amber honey mousse, crème fraiche sherbet, caramel tuile
19
PLUM | BLOOD ORANGE
plum and tonka sorbet, blood orange coulis, almond dacquoise, tonka chantilly
19
CHOCOLATE | COFFEE
araguani 72% chocolate ganache, cocoa sable, coffee cremeux, orelys whipped ganache
19
VANILLA | BLACKBERRY
vanilla ice cream profiteroles, blackberry chantilly, chocolate dome
19
PECAN | CRANBERRY
pecan bavaroise, cranberry coulis, pecan sponge, raspberry cream, maple pecan
19
ICE CREAM AND SORBET
one scoop of our daily selection
6
Warm Madeleines
freshly baked lemon madeleines
12
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
18% gratuity will be added to groups of 8 or more
Separate cheques can not be provided for groups of 10+, a maximum of 2 bills can be accommodated
Weekend Brunch
Available Saturday & Sunday: 11:30 am to 2:30 pm
2 Courses $55 | 3 Courses $65
*Minimum 2 Course Menu Per Person*
APPETIZERS
Fruit Plate
assortment of berries melon and pineapple
HUîTres
east coast oysters, mignonette, lemon
GRILLED ROMAINE SALAD
house cured salmon, green goddess dressing, capers, crostini
Wild Shrimp
avocado, citrus, cocktail sauce
berries tartine
libretto bread, maple pecan, fresh sheep’s cheese, strawberry-rhubarb compote
ARTISANAL CHARCUTERIE & CHEESE BOARD
chef’s selection of local
Canadian cheese with
house made charcuterie and accompaniments
Canadian cheese with
house made charcuterie and accompaniments
Caviar
50g 'kaviari' caviar served with traditional accompaniments
Baeri 265 | Kristal 300
Baby Kale Salad
asparagus, grey owl chèvre, herbed vinaigrette, marcona almonds
Greek Yogurt Parfait
honey, pistachio, cherry, house-made granola
STEAK TARTARE
beef tartare, quail egg yolk, pickled murshroom, potato gaufrette, gem lettuce, baguette
BISTRO CLASSICS
crêpes
caramelized apple, crème fraîche, maple glazed smoked bacon
db Burger
7oz beef patty, canadian bacon, truffle aioli, gruyère cheese, caramelized onions, over medium egg
Croque Madame
gruyère, jambon de paris, topped with fried egg, choice of french fries or salad
EGG MEURETTE
beef shortrib, wild mushrooms, poached egg, miche
eggs benedict
poached farm fresh eggs, english muffin, hollandaise sauce, choice of: florentine or canadian bacon
Steak & Eggs
prime flat iron, sunny side up farm fresh eggs, potato rösti, sauce vierge, petit greens
LEMON RICOTTA HOTCAKES
chantilly, citrus compote, maple syrup
Omelette
sautéed spinach, ontario cheddar cheese, fin herbs, petit greens
DESSERTS
WARM MADELEINES
freshly baked lemon madeleines
COCONUT AND BANANA PROFITEROLES
choux pastry, dulcey and banana crémeux, coconut sorbet, chocolate sauce
LEMON TART
lemon curd, blueberry compote, fennel seeds shortbread, blueberry mousse
Pecan MOUSSE
pecan bavaroise, cranberry compote pecan aerated sponge, sablé breton
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
18% gratuity will be added to groups of 8 or more
Separate cheques can not be provided for groups of 10+, a maximum of 2 bills can be accommodated
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
18% gratuity will be added to groups of 8 or more
Separate cheques can not be provided for groups of 10+, a maximum of 2 bills can be accommodated
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
18% gratuity will be added to groups of 8 or more
Separate cheques can not be provided for groups of 10+, a maximum of 2 bills can be accommodated
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
18% gratuity will be added to groups of 8 or more
Separate cheques can not be provided for groups of 10+, a maximum of 2 bills can be accommodated
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
18% gratuity will be added to groups of 8 or more
Separate cheques can not be provided for groups of 10+, a maximum of 2 bills can be accommodated