Lunch

Purée of Ontario Acorn Squash with
Cream and Brown Butter Garnish
6.00

Boston, Frisée, Romaine and Radicchio Salad
with Grilled Shallot Vinaigrette
7.00

Seared Foie Gras with
VQA Late Harvest Vidal Wine Reduction
14.00

French Escargots and Frog Legs Fricassée with Wild Mushrooms
and Jerez Sherry Vinegar Reduction
12.00

House Made French Gnocchi with Guinea fowl Confit
and Shiitaki Mushroom Cream Sauce
12.00

***

Forest Mushrooms Risotto with Basil and Parmigiano
14.00

Seasonal Vegetables and Dupuys Lentils Mille-Feuille
with Celeriac Mousseline and Grilled Red Pepper Coulis
12.00

Fresh Herbs and Mushrooms Omelette with Mixed Greens
13.00

Scrambled Eggs with Bayonne Cured Ham
Mixed Greens and Crostini
15.00

Grilled Calamari and Grilled Shrimp, Mixed Greens,
Celery Remoulade and Sun-Dried Tomato-Miso Dip
14.00

Andalucian Style Fish Soup, Cod, Shrimp and Calamari
with Rouille Provençale and Garlic Crouton
15.00

Grilled Small New York Striploin Steak with Dijon Mustard and Roasted Peppercorn Sauce, Daily Vegetables
16.00

Desserts

Tarte Tatin with Crème Anglaise

Tarte au Citron with Raspberry Coulis
and Fresh Berries

Flourless Chocolate Cake
with Raspberry Coulis

Traditional Crème Brulée with Cookie

$ 7.00

Assiette de Fromages for two
Roquefort, Raw Milk Camembert Charles VII,
l’Ossau-Irrati and Clochette Raw Goat Milk
with Walnuts and Sliced Apples
15.00

Coffees, all Available Decaf.

French Press 2.75
Espresso 2.75
Double Espresso 3.25
Cappucino 3.00
Latte 3.25
Moccacino 3.50

Teas 3.00

English Breakfast
Earl Grey Lavender
Sweet Ginger Peach
Golden Flowers Decaf

Dessert Wines 2 oz.Glass
Banyuls 98 Domaine du Traginer J.F. Deu Roussillon, France 10.50
Port 96 L.B.V. bottled 01Quinta do Portal Porto, Portugal 9.75
Tawny Port 10 Year Old Quinta do Noval Vinhos S.A. Pinhâo 12.50
Late Harvest Vidal 05 Henry of Pelham VQA Ontario 7.50