Today's Menu (April lockdown)

Appetizers 

Tartare

Tartare of salmon with shallots, Capers, and aioli on dressed Roquette topped with our house gravlax, and an egg yolk.

18

Baked Brie

Melted double brie in fried wonton purses served with maple berry shallot jam

14

Shrimp Cocktail

5 large shrimp Sous vide in vodka tarragon and lemon served with a house made spiked cocktail sauce and house pickles

16

Mushroom on toast

Mushroom and charred leek duxelle topped with fresh sheep’s milk cheese and a fried quail egg served on toast points.

14

Cesar

A mix of fresh bitters and artisanal greens tossed in our house made Caesar dressing, seared pork lardon, fresh croutons, and parmesan flakes.

14

Garden Salad

A mix of fresh bitters and artisanal greens topped with Goat cheese and seasonal vegetables then finished with our house vinaigrette.

14

Poutines 

 If it aint broke
The classic Hand cut herbed frites, Fresh curds, and our house gravy

10

On the lamb
Hand cut truffle frites, Fresh curds, braised lamb and red wine pepper gravy

19

Duck!
Hand cut herbed frites, fresh curds, confit duck, in a rich Foie gras and rosemary gravy drizzled with a blueberry, maple coulis.

21

The garden
Hand cut frites seasoned and tossed with scallions covered in fresh curds, and a
vegetarian gravy. Topped with pickled carrot ribbons.

11

Mains

Aged Top Quality Beef Steaks available, market price. ask your server.

Moules Frites

Mussels in a Light wine and herb cream served with hand cut fries and a fresh roll. Also available in a weekly featured flavor. Please ask your server for details.

19

Onion soup

Our onion soup is made with a roasted bone stock and 4 types of onions caramelized, washed with sherry and red wine then finished with lots of butter and  marrow. 

12

The whole hen

Roasted hen served whole with hand cut frites or heritage pork fat confit Yukon potatoes seasonal veg and Chalet style gravy.

32

Pasta

Lasagna of hand ground pork sausage and ricotta with a romesco sauce in house made pasta sheets. All topped off with fresh watercress.

26

Lamb

Lamb shank in confit garlic and rosemary jus on a Canadian wild rice and pickled carrot ribbons

34

Trout

Pan roasted trout on a caramelized cauliflower puree with a berry and spruce tip reduction served with seasonal veg and finished with toasted pine nuts.

24

Pork

Double pork chop pan seared and served on heritage pork fat confit fingerling potatoes and seasonal veg then finished with a maple rosemary jus.

27

Ratatouille

 Our Ratatouille is a napoleon of roasted pepper, eggplant, zucchini and tomato on a bed of saffron polenta topped with a burnt tomato and white wine Neapolitan.

19

Pizzas

Prosciutto et Roquette

Fresh Arugula and ribbons of prosciutto rested on our roasted garlic parmesan cream and mozzarella then finished with Truffle scented oil

19

Stacked

Caramelized onions and smoked pork belly on an olive oil and herb base finished with a balsamic maple reduction.

19

 Margherita

A base of hand crushed tomatoes topped with mozzarella and fresh basil leaves. Finished with olive oil, salt and pepper.

19

Brooklyn

Mozzarella and lots of Salami on red sauce. Think pepperoni but better

19

Funghi

Wild mushrooms on a roasted garlic pesto and smothered in cheese.

19

Childrens Pizza

A 10" mozzarella pizza
10

 

Flatbreads

Combination flatbread

Garlic sausage, Peppers sweet onions and goat cheese on red sauce finished with chili oil

19

Caprese flatbread

Mozzarella and Roma tomatoes on a pesto base drizzled with olive oil

19

Aged Top Quality Beef Steaks available, market price. ask your server.

Desserts

Cheesecake

A homemade frozen cheesecake dipped in a rich chocolate ganache
9