PLEASE SPECIFY YOUR TIME OF PICKUP IN THE NOTE SECTION AT CHECK-OUTPLATS DU JOUR FOR SUNDAY FEBRUARY 28th
Kabocha Squash soup
$9.50
Croutons, fresh herb
Organic salmon Gravlax
$14.50
Endive salad, mustard vinaigrette
Beef Tenderloin “au poivre”
$36.00
Mashed potato, baby carrots and fresh peppercorn sauce
Coffee Eclair
$10.50
Coffee mousse, chocolate sauce, milk chocolate shavings
DINNER MENUAvailable for takeout as well as indoor and outdoor patio dining with respect to social distancing
House made Duck Leg confit
$14.50
potato salardaise, baby arugula salad
P.E.I.mussels "mariniere"
$13.50
Shallots, white wine, parsley
Classic escargots 1/2 dz
$13.75
In shells, persillade butter
Butter lettuce and Haricots verts
$12.50
Butter lettuce and Haricots verts
Prime Hanger Steak a la plancha
$31.00
Prime hanger steak a la plancha
Pan roasted natural Chicken breast
$27.00
sautéed Brussels sprouts, onion compote, mustard sauce
Pan seared Sea Scallops
$30.00
Orange braised endives, cumin carrot purée, red wine sauce
Roasted organic Irish salmon
$29.00
Coconut Basmati rice, mango chutney
Venison Burger
$24.00
Braised Pork Belly, balsamic/onion chutney, French fries
Winter Lasagne, house made pasta
$24.00
Sautéed mushrooms, spinach, kabocha squash, black truffle Parmesan cream
Charcuterie plate
$17.50
House country pate, Serrano ham, chorizo, saucisson sec, mustard and condiments
Desserts
Chocolate and Hazelnut Pave
$10.50
Bittersweet chocolate mousse, hazelnut caramel crunch, almond biscuit, chocolate sauce
Pear tart amandine
$10.50
Almond cream , poached pear, caramel sauce
Catalan crème brulée
$10.50
citrus and cinnamon infused
Sides
Gratin Dauphinois
$7.50
French Fries
$7.50
French green beans
$7.50
Sauteed mushrooms
$7.50
Side Aioli
$0.50
The Kitchen ShareOn your check you will notice a 3% “for the kitchen staff” which represents a surcharge on Food-only portion of the bill. This will be passed directly through
to our kitchen staff for the tremendous efforts they put forth each and every day to prepare meals for our guests. Our goal and hope is that the
community will help us improve their quality of life and provide a more equitable distribution amongst our staff.
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