Menu

For starters…

• Fresh oysters, mignonette 3 per unit
• Rockefeller oysters 5 per unit
• Jerusalem artichoke cream, black garlic purée, parsley oil 9
• Os à la moelle, jus de bœuf, gremolata 15
• Honey roasted squash, pecans, fresh goat cheese, watercress 11
• Kamouraska smoked sturgeon, blinis, fresh cream 17
• Seasonal burrata Half 17 | Whole 29
• Foie gras torchon, Auberge grapes, brioche 24
• Wild mushroom mille-feuille 19
• Homemade charcuteries platter, pickles, mustard Small 22 | Large 38
• Swiss cheese fondue by Marc Bolay (Min 2 pp) 35 per pers | xtra 7 for seasonal vegetables

Meats

• Spit roasted cornish hen Half 19 | Whole 36
• Angus flank steak 10 oz 28
• Mustard and herb rack of lamb Half 36 | Whole 68
• Alberta beef rib 40 oz to share 109 (dry-aged 14 days) | 129 (dry-aged 28 days)
• Sauce of your choice Thyme juice, béarnaise sauce, peppercorn sauce

Fish and seafood

• Arctic char filet meunière style 29
• Newfoundland blue mussels, green peas, bacon 23
• Whole lobster thermidor style, cognac, rosemary 55
• Salt-crusted seabass to share Market price

On the side...

• spit roasted cauliflower Cacio e Peppe 9
• Garlic rapinis 8
• Roasted beats, fresh cream, dill 7
• Truffle rigatoni mac and cheese style 13
• Aligot 9
• Green salad, aubergiste vinaigrette 6
• French fries, mayonnaise 5

And to gild the lily…

• Quebec mixed cheese platter 16
• Roasted pineapple, vanilla ice cream & dune pepper 10
• Iced chocolate truffé cake 9
• Lemon pie, meringue 10
• Apple clafoutis, salted caramel 9
• Espresso martini (Vodka Belvedere, kahlua, espresso) 16