Champagne Dinner

Join Wine Director Julie Garton and Stephane Richer de Forges of Louis Roederer for an intimate champagne dinner paired alongside a fantastic menu curated by Chef Nicholas Trosien.

Tuesday, September 10 | 7:30 PM reception with Domaine Ott Rosé followed by dinner at 8 PM.
Four-Course Prix Fixe Champagne Dinner | $175 per person exclusive of tax and gratuity

Contact cafeboulud@fourseasons.com or call (416) 963-6005 to book a seat.

RECEPTION PASS AROUND

“Buffalo Bliss” Arancini
2017 Château de Selle Rosé, Domaine Ott, Côtes de Provence, France
House-Made Saucisson, Black Olive, Parmesan

First Course

Plateau De Fruits De Mer
NV Brut Premier, Louis Roederer, Champagne, France
Oyster & Pearls, King-Crab Salad, Shrimp Cocktail

Second Course

Sea Urchin & Foie Gras
2009 Brut Nature, Louis Roederer et Philippe Starck, Champagne, France
Caviar, Lobster Mushrooms, Brown Butter Polenta

Third Course

Pigeon Pithivier
2012 Vintage Cuvée, Louis Roederer, Champagne, France
Swiss Chard, Red Currant, Truffle Jus

Fourth Course

Blue Cheese Cream
NV Brut Rosé, Roederer Estate, Anderson Valley, California
Roasted Fig, Citrus Sorbet, Candied Walnut

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Breakfast

Fresh Start

WHOLE FLORIDA GRAPEFRUIT
peeled and segmented
10
BERRY BANANA SMOOTHIE
fresh fruit blended with orange juice and yogurt
13
COLD PRESS JUICE
pineapple glow, joy, easy greens or carrot ginger
12
FRESH JUICE
orange or grapefruit juice
8
FRUIT PLATE
assortment of berries, melon, and seasonal fruits
17
BOWL OF BERRIES
assortment of blueberries, strawberries, blackberries, raspberries
16

On The Fly

SWISS BIRCHER MUESLI
whole oats, yogurt, apples, nuts
13
GRANOLA PARFAIT
yogurt, red berry coulis, house made granola, fresh berries
13
AÇAI GRANOLA PARFAIT
greek yogurt, housemade granola açai purée, banana, blueberries
17
VIENNOISERIE
selection of (3) muffins, danish or croissant
16
STEEL-CUT OATMEAL
raisins, pecans, brown sugar
add berries 7, add sliced banana 5
15
COLD CEREALS
selection of cold cereals
12

Les Classiques

CONTINENTAL
viennoiserie (choose 2)
served with a small fruit plate
18
ITALIANO
egg white frittata, red peppers, chives, olives, spinach
23
NEW YORKER
toasted bagel, smoked salmon, chive cream cheese, red onion, capers
22
AMERICAN
two eggs any style, choice of bread, bacon or sausage & potatoes
22
PARISIEN
house-made croissant, jambon de paris, comté cheese, over easy egg
21
CANADIAN
lemon ricotta hotcakes OR buttermilk pancakes with sour cherries, ontario maple syrup and whipped cream
25

Les Traditionnels

FRENCH TOAST
brioche, blueberry compote, vanilla chantilly
21
SALMON SCRAMBLED
chives, crème fraiche, caper berries, onion
23
AVOCADO TOAST
sourdough bread, avocado, cherry tomato baby arugula, pickled onion, poached eggs
24
BELGIAN WAFFLE
warm maple syrup, mixed berries
21
EGGS BENEDICT
canadian bacon, toasted english muffin, hollandaise sauce
24
SALMON BENEDICT
smoked salmon, toasted english muffin, hollandaise sauce
28
OMELETTE
select three: ham, smoked salmon, mushroom, spinach, goat cheese, cheddar, onion, tomato, bell pepper, served with potato
24
sides
choice of: breakfast potatoes - toasted artisanal bread - sliced tomato - sliced avocado
7
SiDes
choice of: back bacon - apple wood smoked bacon - house made sausage - jambon de paris - smoked salmon
9

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

lunch

Appetizers

STRACCIATELLA SALAD
fig, niagara ham, balsamic pearls
arugula, baguette crisp
23
HEIRLOOM TOMATO & AVOCADO
labneh, rainbow carrot
sumac vinaigrette
ruby radish cress
21
huîtres
3 west coast & 3 east coast oysters, lemon & mignonette
26
CREVETTES
five poached wild white shrimp avocado, horseradish cocktail sauce
25
ESCARGOTS DE BOURGOGNE
burgundy snails, garlic herb butter
brandy parmesan foam
25
plateau de fruits de mer
4 oysters, 2 shrimp, king crab, mussels, tuna
add half lobster 22
41
CALAMAR FRIT
cornmeal crusted calamari
provençale sauce, herb, salad
tapioca cracker
18
CHILLED SUMMER CORN SOUP
king crab roulade, crème fraîche
brown butter cornbread
18
MOUSSE DE FOIE
chicken liver mousse, picked rhubarb strawberry rhubarb gelée, balsamic pearls
14
PÂTÉ EN CROÛTE
shrimp, scallop, leek, rouille
21
POULPE
seared octopus, 'nduja sausage
confit potato, sunflower pesto, radish
22

Salads

LYONNAISE
chicken liver, peppered bacon poached egg, frisée salad, croûtons
21
KALE & QUINOA
grilled stone fruit, slivered almond
shaved manchego, cider vinaigrette
21
SALADE DE POULET
rôtisserie chicken, gem lettuce, radish heirloom tomatoes, cucumber
fine herbs, avocado
28
NIÇOISE
confit & seared tuna, olive, tomato, anchovy, haricots verts, quail egg saffron potato
29
SALADE DE SAUMON
confit salmon, spicy greens
puffed wild rice, green goddess
29
SALADE AU PISTOU
avocado ,tomato confit, basil pesto parmesan, rosemary croûtons anchovy
add chicken 11
add shrimp 15
23

Bistro Classics

OMELETTE FLORENTINE
spinach, fines herbs, fresh cheese field green salad
24
GNOCCHI PARISIEN
zucchini, eggplant purée
sun-dried tomato, parmesan
29
TRUITE
columbia river steelhead trout
purple cauliflower espuma cauliflower textures, citrus
42
POULET À LA BROCHE
rôtisserie half chicken, confit potatoes watercress
whole chicken for two 69
34
BOUDIN BLANC
truffled white pork sausage, caramelized onions, apples, mashed potato
31
TAGLIATELLE DE HOMARD
squid ink pasta, lobster, oven dried tomatoes, herbs, bagna càuda
38
TARTINE DE SAUMON FUMÉ
smoked salmon, fromage blanc, dill shaved radish, crispy sourdough toast
25
croque monsieur
housemade jambon de paris, gruyère cheese
croque madame
topped with a fried egg 4
24

Burgers and Steaks

PENOKEAN HILLS FARMS “A Truly Northern Brand of Beef”
all natural free range, no hormones, no anti-biotics, award winning pea-barley diet
STEAK TARTARE PARISIEN
hand cut grass fed beef, traditional condiments gem lettuce, crostini
34
8OZ FLAT IRON STEAK FRITES
pommes allumettes, mix green salad
choice of béarnaise or bordelaise
39
THE FRENCHIE BURGER
7 oz burger, raclette cheese, dijon mustard, pork belly, tomato-onion compote, arugula, black pepper bun, pommes allumettes
25

Sides

POMMES ALLUMETTES
french fries
11
CHAMPIGNONS
mix of domestic mushrooms
13
ÉPINARD A LA CRÈME
supergreen spinach
13
SALADE VERTE
field green salad
11
POMME PURÉE
mashed potato
11
RATATOUILLE
summer squash, tomato
13

Enhancements

SUMMER TRUFFLE
5 per gram
FOIE GRas
22

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

dinner

Appetizers

CHILLED SUMMER CORN SOUP
king crab roulade, crème fraîche
brown butter cornbread
18
ESCARGOTS DE BOURGOGNE
burgundy snails, garlic herb butter
brandy parmesan foam
25
LYONNAISE
chicken liver, peppered bacon poached egg, frisée salad, croûtons
21
NIÇOISE
confit & seared tuna, olive, tomato, anchovy, haricots verts, quail egg saffron potato
29
KALE & QUINOA
grilled stone fruit, slivered almond
shaved manchego, cider vinaigrette
21
STRACCIATELLA SALAD
fig, niagara ham, balsamic pearls
arugula, baguette crisp
23
HEIRLOOM TOMATO & AVOCADO
labneh, rainbow carrot
sumac vinaigrette
ruby radish cress
21
TERRINE DE FOIE GRAS
pistachio & puff rice granola, fresh beetroots & beetroots coulis, toasted sourdough
26
MOUSSE DE FOIE
chicken liver mousse, picked rhubarb strawberry rhubarb gelée, balsamic pearls
14
PÂTÉ EN CROÛTE
shrimp, scallop, leek, rouille
21

Charcuterie & Fromages

From Gilles Vérot
CHARCUTERIE BOARD
chef’s selection of pâtés and terrines pickles, toasted sourdough
31 | 44
Artisanal CHEESE SELECTION
Choice of 3 | 19. Choice of 5 | 28.

Fruits de Mer

huîtres
3 west coast & 3 east coast oysters, lemon & mignonette
26
CREVETTES
five poached wild white shrimp avocado, horseradish cocktail sauce
25
CALAMAR FRIT
cornmeal crusted calamari
provençale sauce, herb, salad
tapioca cracker
18
PLATEAU DE FRUITS DE MER
8 oysters, 4 shrimp, tuna tartare
king crab, mussels
add half lobster 20.
77
TARTARE DE THON
blue fin tuna, watermelon radish daikon, chia seeds, cilantro, harissa toasted baguette
28
POULPE
seared octopus, 'nduja sausage
confit potato, sunflower pesto, radish
22

Les Plats du Jour

MONDAY
HOMARD THERMIDOR
Nova Scotia lobster
79
TUESDAY
MOUCLADE MOULES-FRITES
steamed mussels
hand-cut fries
29
WEDNESDAY
PIG TROTTER
sausage stuffing, stewed lentil, mustard emulsion
36
THURSDAY
STEAK DE TOMAHAWK
Creekstone bone-in rib eye
to share
159
FRIDAY
SOLE MEUNIÈRE
potato crusted dover sole
62

Bistro Classics

PARISIAN STEAK TARTARE SEASONED TABLE SIDE
hand-cut grass-fed beef, traditional condiments, gem lettuce, crostini
34
GNOCCHI PARISIEN
zucchini, eggplant purée
sun-dried tomato, parmesan
29
QUENELLE DE BROCHET
lyon-style northern pike quenelle cognac-lobster sauce
king oyster mushrooms
34
TAGLIATELLE DE HOMARD
squid ink pasta, lobster, oven dried tomatoes, herbs, bagna càuda
38
CONFIT DE CANARD
duck leg confit, foie gras, farro fennel, pomegranate, carrot purée
39
TRUITE
columbia river steelhead trout
purple cauliflower espuma cauliflower textures, citrus
42
THON ROUGE
seared tuna, black rice, cabbage ginger-butter sauce
46
ST. JACQUES
seared scallops, saffron potato stinging nettle, english peas
duck prosciutto
43
CARRÉ D’AGNEAU
herb crusted lamb chop, sunchoke morel mushroom, mint gel, truffle lamb jus
58
DUO DE VEAU
veal breast & sweetbread blanquette, morel mushrooms, leeks carrots, turnips
46

Rôtisserie

POULET À LA BROCHE
rôtisserie half chicken, confit potatoes watercress
whole chicken for two 69
34
CANARD
whole rôtisserie duck, breast & leg roasted plums, spinach, turnips, frisée
please allow 45 minutes
79

Steaks

PENOKEAN HILLS FARMS “A Truly Northern Brand Of Beef”
all natural, free range, no hormones, no anti-biotics, award winning pea-barley diet
8OZ FLAT IRON STEAK FRITES
pommes allumettes, mix green salad
choice of béarnaise or bordelaise
39
8oz BEEF TENDERLOIN
brussels sprouts, squash celeriac spinach, madeira jus
69
14oz PRIME STRIP LOIN
brussels sprouts, squash, celeriac
choice of béarnaise or bordelaise
71
18OZ RIBEYE
cherry tomato, potato confit
choice of bérnaise or bordelaise
86

Side Dishes

POMMES ALLUMETTES
french fries
11
CHAMPIGNONS
mix of domestic mushrooms
13
ÉPINARD A LA CRÈME
supergreen spinach
13
SALADE VERTE
field green salad
11
POMME PURÉE
mashed potato
11
RATATOUILLE
summer squash, tomato
13
RIZ SAUVAGES
wild rice, brown butter, english peas, globe carrots, sunchoke purée
14

Enhancements

SUMMER TRUFFLE
5 per gram
FOIE GRas
22

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Weekend Brunch

2 Courses $52 | 3 Courses $59
With fresh orange or grapefruit juice
Coffee or tea
Saturday from 11:00 am to 2:00 pm
Sunday from 11:00 am to 2:30 pm

Drinks

espresso coffee
Americano, espresso, macchiato, cappuccino, latte
6
COLD PRESS JUICE
pineapple glow, joy, easy greens or carrot ginger
12
cardamom spritz
cardamom infused gin, pink grapefruit, prosecco
17
white negroni spritz
bitter lemon liqueur, lillet, lemon juice, prosecco
17
BLOODY MARY
vodka, tabasco, Worcestershire clamato juice
12
OVEREASY
gin, cointreau, lemon juice honey syrup, egg white
14

Appetizers

FRUIT PLATe
assortment of berries, melon, and seasonal fruits
FRENCH ONION SOUp
croûtons, gruyère fromage
HUÎTREs
market selection of 6 oysters
YOGURT PARFAIt
mixed berries, yogurt
house made granola
PARISIAN STEAK TARTARe
grass fed beef, pickled condiments
romaine, mustard-egg dressing
DB CAESAR SALAd
tomato confit, anchovies
rosemary croûtons, pesto, parmesan
NIÇOISE SALAd
confit & seared tuna, olive, tomato anchovy, haricots verts, quail egg saffron potato
CHARCUTERIE BOARd
chef’s selection of
house made pâtés & terrines
Kale & Quinoa Salad
shaved rainbow carrots, beetroot citrus, almond, cider vinaigrette
BERRIES TARTINe
toasted spelt bread, maple pecan fresh sheep’s cheese
strawberry rhubarb compote
CHEESE PLATe
selection of 3 canadian cheeses
PÂTÉ EN CROÛTe
suckling pig, scallion, marigold leaves mustard seeds
pickled nameko mushroom

Entrées

LEMON RICOTTA HOTCAKEs
spiced cherries, ontario maple syrup
CRÊPEs
caramelized apple
maple glazed smoked bacon
crème fraîche
OMELETTE AUX ÉPINARd
spinach, fines herbs, fresh cheese field greens salad
EGG MEURETTe
red wine poached eggs
braised short ribs, sourdough bread
EGGS & SAUMON FUMÉ
poached egg, warm potato salad goat’s milk cream, smoked salmon
CUBANO SANDWICh
shredded pork, smoked ham, gruyère, pickle, mustard
STEAK & EGGs
sunny side up farm fresh egg
flat iron, potato rösti
béarnaise sauce
DUCK & WAFFLe
sunny side up fried duck egg
confit duck leg, house waffle
maple & mustard dressing
FRIED CHICKEn
garlic thyme crust
spicy maple aigre-doux
CROQUE MADAMe
housemade jambon de paris
gruyère cheese
topped with a fried egg
QUENELLE DE BROCHEt
lyon-style northern pike quenelle cognac-lobster sauce
TRUITe
columbia river steelhead trout
purple cauliflower espuma cauliflower textures, citrus
THE FRENCHIE BURGEr
7oz burger, fried egg, raclette cheese dijon mustard, arugula
pork belly tomato-onion compote
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
SMOKEy
smoked salmon
PARISIAn
house made jambon de paris
SIDES SUPPLEMENt
house made viennoiserie
sautéed mushrooms
field greens salad
housemade sausage
fresh fruit | choice of bacon
pommes frites | breakfast potatoes
sliced tomato | sliced avocado
9

Desserts

WARM MADELEINEs
freshly baked lemon madeleines
SORBETS & ICE CREAMs
two scoops, ask your server
STRAWBERRY RHUBARB CAKe
cinnamon streusel, strawberry sauce vanilla ice cream
COULANT AU CHOCOLAt
molten chocolate cake
caramel sauce
caramel ice cream
TRIPLE CHOCOLATE MOUSSe
milk chocolate crémeux
chocolate ice cream
dark chocolate brownie
TART OF THE WEEk
freshly baked tart

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Wines & Spirits

Full Wine and Spirits List

Please view our full wine and spirits list by clicking the link below.

Wine List



*Items are subject to change due to availability.

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Dessert

Dessert

Subject to availability
GRAPEFRUIT GIVRÉ
sesame halva, rose loukoum, grapefruit sorbet
13
SOUFFLÉ GRAND MARNIER
orange crème anglaise
15
ICE CREAM AND SORBET
two scoops 8, extra scoop 4
Artisanal CHEESE SELECTION
Choice of 3 | 19. Choice of 5 | 28.
COULANT AU CHOCOLAT
vanilla ice cream, chocolate molten cake, caramel sauce
14
FORÊT NOIRE
kirsch bavarian, manjari chocolate crémeux, tahitian vanilla ice cream
15
TROPICAL BAKED ALASKA
mango sorbet, vanilla ice cream, passion fruit champagne sauce
14
MALTEASER
malt foam, jivara milk chocolate crémeux, stout ice cream
14
LEMON TART
yuzu lemon curd, lime basil sponge, black sesame powder
13

Dessert Wines

2015 domaine nigri jurançon
14
2010 castelnau suduiraut sauternes
19
2014 henry of pelham riesling icewine
23
10 YR TAYLOR FLADGATE TAWNY PORT
16
20 yr taylor fladgate tawny port
22

Scotch

JOHNNIE WALKER BLACK
12
GLENLIVET 12YR
16
OBAN 14YR
22
JOHNNIE WALKER BLUE
42
BALVENIE DOUBLEWOOD
18
MACALLAN GOLD
19
LAGAVULIN 16YR
24

Cognac

HENNESSY VSOP
22
remy vsop
20
HENNESSY XO
52
remy xo
42
HINE RARE
24

Grappa

SARPA DI POLI
14
BERTA GRAPPA
15

Tequila

PATRON SILVER
14
DON JULIO ANEJO
22

Herbal Liqueurs

FERNET BRANCA
10
AMARO NONINO
14

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Thanksgiving Sunday Brunch

Appetizer

FRUIT PLATe
assortment of berries, melon, and seasonal fruits
SPLIT PEA SOUP
smoked ham hock, carrot, onion, micro celery
HUÎTREs
market selection of 6 oysters
YOGURT PARFAIt
mixed berries, yogurt
house made granola
PARISIAN STEAK TARTARe
grass fed beef, pickled condiments
romaine, mustard-egg dressing
MOUSSE DE FOie
bourbon–maple gelée, pickled cranberry
smoked marshmallow, gingerbread
NIÇOISE SALAd
confit & seared tuna, olive, tomato anchovy, haricots verts, quail egg saffron potato
CHARCUTERIE BOARd
chef’s selection of
house made pâtés & terrines
KALE & QUINOA SALad
pickled pumpkin, pumpkin seed
shaved mushroom, cider vinaigrette
BERRIES TARTINe
toasted spelt bread, maple pecan fresh sheep’s cheese
strawberry rhubarb compote
CHEESE PLATe
selection of 3 canadian cheeses
“TURDUCKEN”
pâté en croûte, turkey, duck, chicken, cranberry gastrique

Entrée

LEMON RICOTTA HOTCAKEs
spiced cherries, ontario maple syrup
OMELETTE AUX ÉPINARd
spinach, fines herbs, fresh cheese field greens salad
EGG MEURETTe
red wine poached eggs
braised short ribs, sourdough bread
CUBANO SANDWICh
shredded pork, smoked ham, gruyère, pickle, mustard
EGGS & SAUMON FUMÉ
poached egg, warm potato salad goat’s milk cream, smoked salmon
STEAK & EGGs
sunny side up farm fresh egg
flat iron, potato rösti
béarnaise sauce
DUCK & WAFFLe
sunny side up fried duck egg
confit duck leg, house waffle
maple & mustard dressing
CROQUE MADAMe
housemade jambon de paris
gruyère cheese
topped with a fried egg
QUENELLE DE BROCHEt
lyon-style northern pike quenelle cognac-lobster sauce
BACON WRAPPED COD
spaghetti squash, squash purée
sage gravy
THE FRENCHIE BURGEr
7oz burger, fried egg, raclette cheese dijon mustard, arugula
pork belly tomato-onion compote
black pepper, pommes allumettes
TURKEY BENNY
roasted turkey, spinach, hollandaise sauce, field greens

Dessert

WARM MADELEINEs
freshly baked lemon madeleines
CARAMELIZED APPLE
almond frangipane, ginger ice cream
MILK CHOCOLATE MOUSSE
pumpkin spice crémeux, lingonberry compote
“chai” ice cream
STICKY TOFFEE PUDDING
vanilla poached pear, butterscotch sauce
TART OF THE WEEk
freshly baked tart
SORBETS & ICE CREAMs
two scoops, ask your server

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Thanksgiving

Appetizer

SPLIT PEA SOUP
smoked ham hock, carrot, onion, micro celery
“TURDUCKEN”
pâté en croûte, turkey, duck, chicken, cranberry gastrique
MOUSSE DE FOie
bourbon–maple gelée, pickled cranberry
smoked marshmallow, gingerbread
KALE & QUINOA SALad
pickled pumpkin, pumpkin seed
shaved mushroom, cider vinaigrette
SCALLOps
roasted acorn squash, bottarga, apple-butter
nasturtium, candied-pecan streusel

Entrée

HERITAGE TURKEY
sweet potato purée, sausage stuffing
haricot vert, cranberry sauce
VENISON
sunchoke purée, brussels
hen of the woods, lingonberry
PUMPKIN TORTELLINI
mascarpone, brown butter
fried sage, candied pecan
LAMB SHANK ESTOUFFADE
potato pave, heirloom carrot
mustard greens, lamb jus
BACON WRAPPED COD
spaghetti squash, squash purée
sage gravy

Dessert

CARAMELIZED APPLE
almond frangipane, ginger ice cream
STICKY TOFFEE PUDDING
vanilla poached pear, butterscotch sauce
MILK CHOCOLATE MOUSSE
pumpkin spice crémeux, lingonberry compote
“chai” ice cream

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

RESERVATIONS