Menu

For starters…

• Spit roasted cauliflower, fresh herb vinaigrette 11
• Raw wild salmon, avocado, cucumber, leche de tigre, elderflower capers 17
• Bone marrow, parsley salad, grilled bread 16
• Corn soup, grilled corn, lobster, hazelnuts, chive 18
• Burrata, heirloom tomatoes, basil, olive oil (to share) 33
• Seafood platter, garnish (to share) 95
• Homemade charcuterie platter, garnish 22 | 36

To follow…

• Strozzapreti, kale pesto, mushrooms, fried artichokes, parmesan cheese 28
• Spit roasted cornish hen, mashed potatoes, summer vegetables, chicken jus 29
• Hanger steak, asparagus, fried polenta, peppercorn sauce 33
• Seared scallops, green pea purée, bayonne ham vinaigrette, green apples 44
• Rack of lamb, grilled eggplant purée, basil, cherry tomato confit, fava beans 45
• Whole grilled sea bream, lemon, capers, salad from our garden 35
• Chorizo and seafood paella 44
• Aged beef rib, aligot, summer vegetables for 2 | 140
• MARC BOLAY'S SWISS FONDUE 38
• SWISS FONDUE MENU | 3 Courses 60

And to gild the lily…

• Quebec cheeses, garnish 16
• Lemon and vanilla mille-feuille 11
• Chocolate and salted caramel pie 12
• Brillat-savarin cheesecake, quebec strawberries 12
• Homemade sherbert 4
• Rum baba, peaches, whipped cream 11

• East coast oysters 3 each | ½dz 15 | dz 30
• French fries, mayonnaise 6
• Marinated olives 4
• Burrata, heirloom tomatoes, basil, olive oil | to share 33
• Wild salmon tartare, avocado, capers, herbs 16
• Aubergiste cheeseburger, French fries 18
• Quebec cheese platter, garnish 16
• Lobster roll, French fries 20
• Goat cheese, kale pesto, heirloom tomatoes open face sandwich 18
• Charcuterie platter small 22 | large 36