Menus
The Chef's Table d'Hôte
PrintFrench cuisine with flavors from our terroir.
First Service
Amuse bouche of the moment
Second Service
Green salad
Lettuce, seasonal vegetable garnishes, house vinaigrette
Snail tartelette
Mornay sauce, garlic and tomatoes
Onion cream
Spiced croutons, blueberry coulis and burnt shallot petals
Lobster tail (+10$)
Tarragon, cashews and safran rice
Pan-fried foie gras (+10$)
Butter Brioche
Third Service
Veggies Pie
| 40.00 |
Cheese curds, pastis and tomato sauce
Cornish half-chicken
| 45.00 |
Foie gras stuffing, roasted potatoes with rosemary sauce
Roasted cod
| 45.00 |
Spinach white wine sauce and roasted sweet potatoes
Duck breast
| 47.00 |
Aligot potatoes made with aged cheddar, raspberry and blueberry sauce
Beef cheek
| 50.00 |
Braised in red wine served with mashed potatoes
Beef tenderloin
| 65.00 |
Lobster butter, mashed potatoes and red wine sauce
Fourth Service
Dessert of the day
(ask your server)
Ice cream
Chocolate or Vanilla
Crème brûlée (+5$)
Brownies (+$6)
Chocolate sauce, hazelnut & chocolate crumble
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* Menu items and prices are subject to change without notice and are displayed for informational purposes only.
