For starters…
- Oysters, mignonette 3 per oyster
- Scallop crudo on shell 7 per scallop
- Homemade brioches, salted butter 5
- Spit roasted cauliflower, capers, pine nuts and lemon vinaigrette, sour cream 12
- Charcuterie platter Small 26 | Large 39
- Des bobines gravlax trout 19
- Bone marrow, pickled mushrooms 18
- Lobster raviole, ricotta 26
- Beef tartare, parmesan, quail egg 17
- Burrata, celeriac, black truffle 33
- Marc Bolay swiss cheese fondue 38
Meats
- Mustard and herb leg of lamb 28
- Spit roasted Cornish hen Half 22 | Whole 38
- 8 oz beef filet 55
- Alberta beef prime rib To share | 130
Fish and seafood
- Roasted cod, cannellini beans, king oyster mushrooms, thyme, rapinis 38
- Shrimp risotto 29
- Auberge style bouillabaisse, croutons, rouille 44
On the side...
- Grilled rapini with garlic 9
- Squash purée, parmesan 8
- Roasted beets, gremolata 7
- Gratin Dauphinois 11
- Green salad, aubergiste vinaigrette 6
- French fries, mayonnaise 7
And to gild the lily…
- Royal dark chocolate yul log, praline 13
- Coffee cream puff, vanilla cream, coffee croustillant 12
- Lemon pie, meringue 9
- Vacherin ice cream cake 12
- Artisan cheese platter, chutney 20
Bar Menu
Not available at the moment
Executive Chef : Amédée Bécherraz
We use local products and are very concerned about their traceability
Taxes and gratuities are extra