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
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