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
Oysters
½ dozen east coast market oysters, mignonette, cocktail sauce, lemon
28
Bluefin Tuna
tuna tartare, cucumber coriander, togarishi, grapefruit
32
Caviar
50g Baeri 265
50g Kristal 300
50g Kristal 300
Appetizer
French Onion
sourdough crouton, gruyère, parsley
18
Beets
roasted beet, spicy green, sheep milk cream
21
Octopus
grilled spanish octopus, thai coconut curry sauce, ginger, coriander, coconut flakes
29
Steak Tartare
traditional beef tartare, quail egg yolk, pickled mushroom potato gaufrette, gem lettuce, baguette
27
Baby Gem Salad
pistou dressing, avocado, carrot, radish, crouton, parmesan
21
CHARCUTERIE
board of chef's selection of charcuterie, pickles & artisanal sourdough
27
CHEESE
board of chef's selection of cheese, fruits, crostini
28
WILD SHRIMP
compressed lemon, lime & melon coulis, shiso
Main Course
Quenelle de Brochet
lobster cognac sauce, jasmine rice, king oyster mushroom
42
Rotisserie Chicken
root vegetable, confit potato, chicken jus, watercress
35/69
STEAK & FRITES
8oz teres major grilled beef. french fries, sauce au poivre
39
Roasted Cauliflower
vadouvan spiced coconut cream sauce, israeli couscous radicchio, cashew, coriander
36
Frenchie Burger
7oz beef patty, gruyère, dijon, bib lettuce, pork belly, caramelized onion & mushroom, french fries
28
Omelette
cremini mushrooms, beaufort cheese, petit greens
27
Croque Madame
gruyère, jambon de paris, fried egg, french fries or salad
28
Sea Bream
israeli couscous, caponata, herb de provence
48
Chicken Salad
rotiserrie chicken, gem lettuce, radish, cucumber, avocado
31
Sides
12
Mushroom
Super Green Spinach
Side Salad
Rapini
Pommes Purée
Fries
Dessert
Sorbet & Ice Creams
one scoop of our daily selection
4
Grapefruit Givré
sesame halva, rose loukoum
grapefruit sorbet
grapefruit sorbet
14
Hazelnut & Chocolate Profiteroles
choux pastry, chocolate crémeux, cocoa nibs ice cream, hazelnut praline
15
Coulant
chocolate molten cake, pear & bergamot
14
Warm Madeleines
freshly baked lemon madeleines
8
* 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
Oysters
½ dozen east coast market oysters, mignonette, cocktail sauce, lemon
28
Caviar
50g Baeri 265
50g Kristal 300
50g Kristal 300
Newfoundland Flounder
citrus cured flounder, herbed cucumber broth, thai chili cucumber vierge, daikon
24
Appetizer
Baby Gem Salad
green goddess dressing, avocado, carrot, radish, crouton, parmesan
21
Beets
roasted beet, spicy green, sheep milk cream
21
Octopus
grilled spanish octopus, thai coconut curry sauce, ginger, coriander, coconut flakes
29
Steak Tartare
traditional beef tartare, quail egg yolk, pickled mushroom potato gaufrette, gem lettuce, baguette
27
Seared Foie Gras
cognac, rhubarb, pistachio, brioche
32
CHEESE
board of chef's selection of cheese, fruits, crostini
28
CHARCUTERIE
board of chef's selection of charcuterie, pickles & artisanal sourdough
27
Chilled Pea Veloute
house made lemon ricotta, pork lardon, fresh peas, crostini, pea shoots
17
LYONNAISE SALAD
chicken liver, peppered bacon
poached egg, frisée salad, croûtons
poached egg, frisée salad, croûtons
23
Main Course
Pike Quenelle & Lobster
northern pike roulade, cognac lobster broth, wild mushrooms, jasmine rice
59
BC Halibut
fingerling potatoes, spring onion, leek, Hen of the woods mushroom, buerre blanc
49
Scallops
butternut squash, brussel sprout, lardon, barley, apple
52
Roasted Cauliflower
vadouvan spiced coconut cream sauce, israeli couscous radicchio, cashew, coriander
36
Duck Confit
creamy polenta, charred onion gremolata, swiss chard, roasted radish, duck jus
46
Soppressini
speck jamon, spring pea, cherry tomato, parmesan broth
39
Alberta Lamb
black garlic crusted lamb loin, spring pea, turnip, zucchini, lamb jus
56
Atlantic Salmon
bay of fundy salmon, ontario asparagus, morel mushrooms, sorrel sauce
44
Rabbit Risotto
confit rabbit, fava beans, spring peas, ricotta, nasturtium
42
Grill & Rotisserie
Steak & Frites
10oz prime striploin, asparagus, confit cherry tomato, béarnaise, petit green salad
62
44oz Cote De Boeuf
mushrooms, pomme pureé, broccolini béarnaise or sauce ou poivre
179
Rotisserie Chicken
root vegetable, confit potato, chicken jus, watercress
35/69
Sides
12
Mushroom
Super Green Spinach
Side Salad
Rapini
Pommes Purée
Fries
Desserts
Rhubarb Baked Alaska
pineapple & coconut sorbet, mango sorbet, passion fruit coulis
19
Coulant
chocolate molten cake, pear & bergamot
14
Hazelnut & Chocolate Profiteroles
choux pastry, chocolate crémeux, cocoa nibs ice cream, hazelnut praline
15
Warm Madeleines
freshly baked lemon madeleines
8
Grapefruit Givré
sesame halva, rose loukoum
grapefruit sorbet
grapefruit sorbet
14
Apple Tatin
caramelized apple, puff pastry, vanilla ice cream
14
* 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
steak tartare
quail egg yolk, gem lettuce pickled shimeji mushroom potato gaufrette
greek yogurt parfait
honey, pistachio, cherry house-made granola
berries tartine
libretto bread, maple pecan fresh sheep’s cheese strawberry-rhubarb compote
fruit plate
assortment of berries melon and pineapple
huitres
east coast oysters mignonette, lemon
baby kale salad
marinated figs candied walnuts, chevre shaved artichoke
artisanal cheese & charcuterie
chef’s selection of local french cheese with house–made charcuterie and accompaniments
WILD SHRIMP
compressed lemon, lime & melon coulis, shiso
GRILLED ROMAINE SALAD
house cured salmon, green goddess dressing, capers, crostini
BISTRO CLASSICS
croque madame
gruyere cheese, jambon de paris topped with fried egg, frites
steak & eggs
terres major, sunny side up farm fresh eggs potato rösti, roquefort butter, petit greens
crêpes
caramelized apple, crème fraiche maple glazed smoked bacon
db burger
7oz beef patty, canadian bacon, perigord truffle gruyère, caramelized onion, over medium egg
quenelle de brochet
lobster cognac sauce, jasmine rice king oyster mushroom
omelette
cremini mushrooms beaufort cheese, petit greens
eggs benedict
poached farm fresh eggs, english muffin hollandaise sauce choice of: florentine or canadian bacon
EGG MEURETTE
beef shortrib, wild mushrooms, poached egg, miche
WAFFLES
ontario berry compote, canadian maple syrup
conestoga egg carbonara
speck jamon, parmesan, black pepper
DESSERTS
hazelnut & chocolate profiteroles
choux pastry, chocolate crémeux cocoa nibs ice cream, hazelnut praline
Sticky toffee pudding
warm dates sponge, salted caramel sauce peanut brittle
warm madeleines
freshly baked lemon madeleines
Rhubarb and Ricotta cruffin
Rhubarb and Strawberry compote, Lemon ricotta, Poached rhubarb
* 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