**Seasonal dishes available on demand.
For starters…
- East Coast oysters 6 for 15 | 12 for 30
- Onion soup, cheddar de l'Île-aux-Grues 14
- Bitter lettuce, citrus vinaigrette, caramelized pecan nuts, grapefruit, lemon balm 12
- Ham, hazelnut butter, fresh figs, smoked breadcrumbs, arugula 14
- Beef tartar, beet mayonnaise, mustard, black garlic, sheep milk cheese 16
- Raclette-style spit roasted cauliflower, truffle butter, pickled onions 15
- Wood fire grilled octopus skewer, Romesco sauce, Canadian feta, grilled pepper, lamb's lettuce 18
- Burrata served on vegetable bolognese, bannock bread Half 20 | Whole 30
To follow…
- Porcini and coffee risotto 30
- Spit roasted cornish hen, vin jaune and cep sauce, wood fire grilled vegetables Half 29 | Whole 48
- Steelhead trout, carrot bisque, Argentine shrimps 36
- Beef fillet, barigoule artichokes, pepper sauce 46
- Beet juice pappardelle, vegetable bolognese 21
- Whole sea bass, squash, wood fire cooked vegetables, grilled lime 30
- Prince Edward Island beef rib, lentil chimichurri 125 | For 2
- Swiss fondue by Marc Bolay 76-120 | For 2
And to gild the lily…
- Quebec mixed cheese platter 16
- Gianduja chocolate pot, salted and bitter caramel 12
- Beet panna cotta, pomegranate sorbet 12
- Black forest cake, kirsh infused sour cherries, shavings of Saint-Domingue 70% chocolate 13
- Vanilla affogato 9
Bar Menu
- East coast oysters 3 each | ½dz 15 | dz 30
- French fries, mayonnaise 6
- Marinated olives 4
- Homemade pretzel, mustard 4
- Parmesan cheese fondue 13
- Flatbread of the moment, greens 14
- Quebec cheese platter, garnish 16
- Charcuterie platter small 22 | large 36
Valentines Day menu
Amuse bouche
Variety of oysters
Cold appetizer
Foie gras nougat, araguani chocolate, brioche, kumquat
Warm appetizer
Lobster bisque, scallop ravioli
Main
Wood fired flank steak, lentil chimichurri, coffee jus
Dessert
Beet panna cotta, pomegranate sorbet, 70% chocolate
February 14 & 15
Menu 80$ per person
Wine pairing 50$ per person
Taxes not included
Book here
For starters…
- Spit roasted cauliflower, vadouvan, raisins, almonds
- Smoked salmon confit, crème fraîche, pumpernickel bread, buckthorn berry gel
- Foie gras nougat, araguani chocolate, pine, Hof Kelsten panettone
To follow…
- Truffle and white chocolate risotto, grilled almonds 60
- Halibut, salsify purée, candied leeks, mussels escabèche, oyster emulsion 68
- Grilled entrecôte, pearl onions, escargot, bacon and red wine jus, aligot 72
And to gild the lily…
- Mini chestnut yule log, hazelnuts, blueberries
- Devil's food cake, coffee and whisky
- Vacherin: vanilla ice cream, raspberry sorbet, meringue
Executive Chef : Ola Claesson
We use local products and are very concerned about their traceability
Taxes and gratuities are extra