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
Market Oysters
½ dozen east coast market oysters, mignonette, cocktail sauce, lemon
28
Caviar
50g 'kaviari' caviar served with traditional accompaniments
Baeri 265 | Kristal 300
pacific wild shrimp
marinated shrimp, fennel, apple, charred orange
28
Appetizer
Roasted beetroot
beet salad, spicy greens, sheep's yogurt, pine nut, niagara cab franc dressing
24
Grilled octopus
summer squash soffrito, ginger, coconut curry sauce, micro coriander
29
Steak Tartare
traditional beef tartare, quail egg yolk, pickled mushroom, gem lettuce, baguette
30
Lyonnaise Salad
seared chicken liver, peppered lardon, soft poached egg , frisée greens, chicken jus
27
Pâté en Croûte
seasonal paté en croûte with vegetable crudité, stone fruit
28
Bluefin Tuna
sardinia bottarga, socca, castelveltrano olive, sundried tomato, ramp pesto
32
chilled corn soup
peppered lardon, corn tuile, crème fraîche, nasturtium
17
red seabream
citrus cured seabream, dill glaze, cucumber broth, crostini, radish
29
Main Course
Chicken salad
rotisserie chicken breast, baby gem lettuce, avocado, spring vegetables, red wine vinaigrette
36
Rotisserie 1/2 chicken
spring pea fricasée, confit potato, red watercress, chicken jus
37
Bay of fundy Salmon
Ontario asparagus, morel mushrooms, spinach purée, sorrel sauce
46
Roasted cauliflower
vadouvan spiced coconut cream sauce, beluga lentils, earl grey raisin purée, coriander
36
Steak & Frites
8oz prime flat iron, king oyster, cherry tomato, sauce bourguignonne
48
chanterelle risotto
vialone nano rice, vermouth chanterelle butter saffron, parmigiano reggiano
44
BRITISH COLUMBIA hALIBUT
potato crusted, braised heirloom tomato, confit fennel, artichoke, caperberries, basil
54
Spring Omelette
ontario asparagus, local cheddar, fines herbes rösti
29
Sides
12
Mushroom
Super Green Spinach
Pommes Purée
Fries
GRILLED ASPARAGUS
Dessert
Cheese Board
board of Chef's selection of cheese, fruits, crostini
29
Coulant
chocolate molten cake, coconut sorbet, licorice whip ganache
14
pistachio raspberry profiteroles
choux pastry, pistachio ice cream, raspberry crémeux
16
Strawberry Gazpacho
strawberry gazpacho, lemon verbena cream, ontario strawberries
15
SORBET & ICE CREAMS
one scoop of our daily selection
5
Warm Madeleines
freshly baked lemon madeleines
10
GrapefruiT GivrÉ
sesame halva, rose loukoum grapefruit sorbet
15
* 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
Market Oysters
½ dozen east coast market oysters, mignonette, cocktail sauce, lemon
28
Caviar
50g 'kaviari' caviar served with traditional accompaniments
Baeri 265 | Kristal 300
pacific wild shrimp
marinated shrimp, fennel, apple, charred orange
28
Appetizer
Lyonnaise Salad
seared chicken liver, peppered lardon, soft poached egg , frisée greens, chicken jus
27
Pâté en Croûte
seasonal paté en croûte with vegetable crudité, stone fruit
28
Steak Tartare
traditional beef tartare, quail egg yolk, pickled mushroom, gem lettuce, baguette
30
Roasted beetroot
beet salad, spicy greens, sheep's yogurt, pine nut, niagara cab franc dressing
24
Grilled octopus
summer squash soffrito, ginger, coconut curry sauce, micro coriander
29
red seabream
citrus cured seabream, dill glaze, cucumber broth, crostini, radish
29
Heirloom tomato salad
whipped feta, paprika vinaigrette, lomo iberico jamon, mustard seed
23
Foie Gras Terrine
ontario peach, pistachio, port reduction, brioche
32
chilled corn Soup
peppered lardon, corn tuile, crème fraîche, nasturtium
17
Main Course
Roasted cauliflower
vadouvan spiced coconut cream sauce, beluga lentils, earl grey raisin purée, coriander
36
Lobster tagliatelle
gaspesie lobster, bagna càuda sauce, tomato, dill, squid ink pasta
52
Alberta Lamb
black garlic crusted lamb chop, eggplant, tomato, baby kale, walnut, lamb jus
59
maine scallops
summer corn succotash, peppered lardon, peas, dragon tongue beans, espelette
56
chanterelle risotto
vialone nano rice, vermouth chanterelle butter saffron, parmigiano reggiano
44
BRITISH COLUMBIA hALIBUT
potato crusted, braised heirloom tomato, confit fennel, artichoke, caperberries, basil
54
Grill & Rotisserie
Steak & Frites
10oz prime striploin, king mushroom, cherry tomato, sauce bourguignonne
64
Quebec Veal Duo
Roasted tenderloin, crispy sweetbread, zucchini, apricot mostarda, hay infused jus
56
PRINCE EDWARD COUNTY CÔTE DE BOEUF
40oz Prime Beef, Pomme Purée, King Oyster Mushrooms, Rapini, Sauce Bourguignonne
189
whole ROTISSERIE Duck
ontario peach, spinach, confit tokyo turnips, red wine vinaigrette, frisée, kale salad, duck jus
90
Sides
12
Mushroom
Super Green Spinach
Pommes Purée
Fries
GRILLED ASPARAGUS
Desserts
Cheese Board
board of Chef's selection of cheese, fruits, crostini
29
Coulant
chocolate molten cake, coconut sorbet, licorice whip ganache
14
pistachio raspberry profiteroles
choux pastry, pistachio ice cream, raspberry crémeux
16
Apricot and Almond Baba
amaretto baba, roasted apricot, orgeat coulis, apricot foam
17
Warm Madeleines
freshly baked lemon madeleines
10
SORBET & ICE CREAMS
one scoop of our daily selection
5
Peach and Elderflower Baked Alaska
peach and st. germain baked alaska, white peach and elderflower coulis
19
GrapefruiT GivrÉ
sesame halva, rose loukoum grapefruit sorbet
15
* 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 $62
*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
Omelette
asparagus, goat cheese, fines herbes, petit greens
29
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
Egg carbonara
house made linguini, peppered lardon, parmesan reggiano
DESSERTS
fraise et basilic
strawberry mousse, basil jelly, berry whipped ganache
hazelnut & chocolate profiteroles
choux pastry, chocolate crémeux, cocoa nibs ice cream, hazelnut praline
WARM MADELEINES
freshly baked lemon madeleines
maple and cherry
maple syrup mousse, chocolate sponge, ontario sweet cherries, cocoa meringues
* 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