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Baby greens with dijon honey vinaigrette, topped with red bell pepper, roasted portabella mushrooms, blue cheese fourme d' ambert and candied spiced walnuts
Warm goat cheese on croutons. Served over mixed greens with tomatoes and port balsamic sauce
Salmon cold smoked in-house with beechwood and rosemary, served with capers and Ingrid sauce, over baby greens salad
Chef made quiche with bacon, 36 hour house-poached ham, sauteed onion and Swiss cheese.
Two crepes filled with emmenthal swiss cheese, homemade ratatouille, and bechamel sauce
Two crepes filled with emmenthal swiss cheese, 36 hour house-poached ham, mushrooms, sauteed spinach, and bechamel sauce.
Two crepes filled with Emmenthal Swiss cheese, seafood mix, and tomato bechamel sauce.
Heritage pork chop pan-seared with a dijon mustard cream sauce.
Sliced scallops, sauteed with mushrooms in sherry wine, swimming in bechamel sauce, lightly breaded and baked
Vintage flat iron steak, pan seared, with caramelized shallots, and a side of chef's potatoes
Pan seared atlantic salmon fillet with white wine, lemon, butter sauce.
Trout fillet encrusted with sauteed almonds, with white wine, lemon, butter sauce.
Two puff-pastry towers stuffed with grilled chicken breast, swiss cheese, bechamel sauce, and topped with proscuitto
Soup of the day.
Six imported snails sauteed in fresh herbs, garlic, butter sauce.
Chef made pate served with onion confit and cornichons
An assortment of four imported cheeses with fresh fruit.
Imported black olives with roasted garlic, capers, anchovies blended into a spread served with croutons.
Prince edwards island mussels steamed in sherry wine, shallots, fresh herbs, and light cream
Baby greens with dijon honey vinaigrette, topped with red bell pepper, roasted portabella mushrooms, blue cheese fourme d' ambert and candied spiced walnuts.
Warm goat cheese on croutons. Served over mixed greens.
Salmon cold smoked in-house with beech wood and rosemary, served with capers and gribiche sauce over baby greens salad
French toasts served with fresh fruit and honey.
Traditional ham and cheese sandwich. With poached egg for the madame
Chef made quiche with bacon, 36h house-poached ham, sauteed onion and Swiss cheese
Poached egg with sauteed spinach, swiss cheese and bechamel sauce gratine in the oven.
Omelette with tomato, onion, bacon and swiss cheese.
Scrambled eggs with peeled black trufffle drizzled with white truffle oil.
Sauteed scallops and mushrooms in sherry wine, lightly breaded and baked in a bechamel sauce.
Grilled duck sausage with sauteed spinach, bacon, poached egg and bechamel sauce served in crepe.
Grounded bison over a slice of country bread topped with poached egg, served with dijon grain mustard
Soup of the day.
Six imported snails sauteed in fresh herbs, garlic, butter sauce presented in puff pastry tower.
Chef made pate served with onion confit and cornichons
An assortment of four imported cheeses with fresh fruit.
Imported black olives with roasted garlic, capers, anchovies blended into a spread served with croutons
Prince edwards island mussels steamed in sherry wine, shallots, fresh herbs, and light cream
Soup of the day
Puff-pastry tower filled with six wild snails from Burgundy sauteed in fresh herb, garlic, butter sauce
Chef-made pate with French black truffle, served with cornichons, onion, and garlic confit.
Pan seared veal sweetbread with a creamy brandy and black truffle sauce in a puff-pastry tower.
An assortment of four imported cheeses with fresh fruits and house made fig jam
Prince edward island mussels steamed in sherry wine, shallots, fresh herbs, and light cream.
Seasoned spread made chiefly with mashed calamata olives, capers, and anchovies served with herbs de provence crostini.
Roasted beef bone marrow with garlic and fresh herb marinade, grilled bruschetta, and spring mix salad
Baby greens topped with red bell pepper, roasted portabella mushrooms, bleu cheese crumbles, and candied, spiced walnuts
Warm goat cheese stuffed with plum jam, encrusted with crushed walnuts, and served over baby greens.
Salmon, cold-smoked in-house with beechwood and rosemary, served with capers and gribiche sauce over baby greens
Baby greens with seared foie gras and sauteed dried mission fig, drizzled with port balsamic reduction
Pan-seared airline pheasant served with a white wine, blueberry sauce
Grilled new zealand rack of lamb dusted with herbs de provence, served au jus
Grilled 8oz vintage beef all natural filet, center cut, served with a cognac coarse ground black pepper sauce
Moulard duck leg, confit in our kitchen, served with orange and thyme sauce
Heritage pork shank, braised in roasted summer vegetable broth
Pan-seared quebecois veal t-bone steak with dolin dry vermouth and mushroom sauce
Pan-seared atlantic salmon with spicy tomato jam
Baked open face trout encrusted with fresh herbs butter sauce.
Pan-seared wild scallops served with red bell pepper and basil puree.
Traditional french riviera dish, a light saffron seafood broth with salmon, monkfish, clams, mussel, prawns served with Herbs de Provence crostini and rouille sauce
Grilled barramundi served with pineapple and lime chutney
Duo creme brulee; one flavored with tahitian vanilla bean, one flavored with espresso
Light strawberry mousse on almond pistachio cake, served with a strawberry sauce
Lime and grand marnier frozen souffle stuffed with meringue, mango sauce.
72 % dark chocolate mousse atop a thin walnut brownie.
Warm crepe stuffed with pastry cream, roasted peach, topped with whipped cream
Baked to order, warm chocolate souffle with strawberry sauce and homemade vanilla ice cream.
Homemade sorbet of the day, topped with a paired cordial.