Menu

For starters…

• Oysters, mignonette 3 per oyster
• Scallop crudo on shell, lemon, basil 4 per scallop
• Homemade brioche, salted butter 5
• Stuffed peppers, eggplant caviar, sheep milk feta, basil 9
• Charcuterie platter Small 26 | Large 39
• Heirloom tomato tart, white anchovies escabèche 15
• Lettuce from our garden, aubergiste vinaigrette 10
• Beef tartare, parmesan, quail egg 17
• Corn chowder, lobster, grilled corn, smoked paprika oil 21
• Burrata, herb salad, lemon zest 24

Meats

• Quebec pork chop, chimichurri, jus 21
• Angus hanger steak 10 oz, maître d’hôtel butter 33
• Lamb, mustard, herbs Half 35 | Whole 66
• Alberta beef prime rib 40 oz, peppercorn sauce | to share dry-aged 21 days | 119

Fish and seafood

• Tuna tartare, fennel, dill, capers, cucumber 36
• Seasonal mushroom spaghetti, seared scallops, bisque 37
• Grilled octopus, avocado, confit lemon, pickled onions, herbs 35
• Whole seabass butterfly style, sauce vierge 39

On the side...

• Quebec green and yellow beans, en vinaigrette 9
• Sauteed chanterelles, shallots, parsley 19
• Sauteed broccoli, capers, garlic 7
• Roasted fennel, ricotta, lemon zest, pistachios 9
• Lettuce from our garden, aubergiste vinaigrette 6
• French fries, mayonnaise 7

And to gild the lily…

• Quebec mixed cheese platter 18
• Quebec strawberry mille-feuille 11
• Dark chocolate mousse, whipped cream, hazelnuts 9
• Lemon meringue pie 8
• Lemon or strawberry colonel, alcohol of your choice 14
• Espresso martini 16