Our Menu
Appetizers
Scallop Carpaccio*
Thinly sliced Bay scallops, house seasoning, chef's garden herbs.
Steak Tartare
Prime tenderloin, capers, cornichon, French Dijon.
Escargots
Served with Persillade butter and toast points.
Roasted Bone Marrow
Roasted bone marrow, toast points, house chutney.
Seared Foie Gras
Served with house accoutrements.
Mushroom Vol-au-Vent
Sauteed wild mushrooms with a gruyere cream over a puff pastry Vol-au-Vent.
P.E.I. Beau Soleil Oysters*
Served with mignonette and atomic horseradish sauce.
Smoked Pork Belly
Slow smoked pork belly with berry gastrique.
Grilled Artichoke
Grilled artichoke with chipotle alioli.
Raclette
Seared and melty Raclette cheese, prosciutto and cornichon.
Smoked Beet Carpaccio
Thinly sliced smoked beets with arugula and truffle citrus vinagrette.
Salads
Endives Salad
Endives, Roquefort cheese, caramelized nuts, Anjou pears, honey balsamic vinaigrette.
Smoked Duck & Pears
Smoked duck breast, sliced pears, honey herb vinaigrette, microgreens, goat cheese.
Escabeche Shrimp Salad
Mixed seasonnal greens with escabeche shrimp and vegetable.
Fennel and Pommegranate
Thinly sliced Fennel and Pomegranate dressed in a pomegranate vinagrette.
Soups
Soupe a l’ Oignon
Traditional onion soup topped with a melted Gruyere crouton.
Pea Soup
Creamy Pea soup topped with bacon and goat cheese.
Entrees
Branzino Meuniere
Grilled branzino with butter parsley and lime sauce.
Diver Scallops
Seared diver scallops, with brown butter almond sauce sauteed Spinach.
Snapper Champagne
Pan seared red snapper champagne capper buttery sauce and sage potatoes.
B.C. Mussels
Bluecheese white wine creamy sauce, shoestring fries.
Veal Chop Cordon Bleu
Breaded Veal Chop, Prosciutto, Raclette melted cheese topped with mushrooms.
Duck Magret
Seared duck breast, orange gastrique, cauliflower puree.
Rack of Lamb
Char-grilled rack of lamb, basil cashew pesto, house potatoes.
Filet Mignon
8oz Center-Cut tenderloin, choice of sauce.
Short Rib and Mash
Slow braised prime short rib served with garlic infused mash potatoes.
Wild Mushroom Risotto
Creamy Risotto, truffle and wild mushrooms.
Steak et Frites au poivre
Split grilled Prime Tenderloin, black peppercorn sauce.
Lobster Risotto
2 full Canadian Lobster tails on a saffron citrus risotto.
Chef's Specials
Limited availibility
Beef Wellington
Center cut prime tenderloin, puff pastry, mushroom duxelles, demi-glace sauce.
Mediterranean Snapper
Whole fried snapper with Meuniere sauce.
Chateaubriand
14oz Chateaubriand with bone marrow butter, chef's choice of sauce.
Marrow Filet
8 oz. Center cut Filet, Bone Marrow, Foie Gras, Perrigourdine sauce.