Lunch - À la carteEntrées
10
green salad
13
’petits gris snails en escabèche’
cauliflower, ‘boutons’ mushrooms and a toast
15
orange braised octopus
‘niçoises’ olives, sun dried tomatoes and eggplant puree
12
skatefish terrine
heirloom tomatoes, parsley oil and ‘aïoli’
15
duck tartar
quail egg, caramelized shallots and ‘pommes pailles’
19
pressed duck foie gras with melon
watermelon and aged balsamic vinegar
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Main course
24
seared salmon
celeriac puree, green celery and caper salad, genovese sauce
*
fish 'du jour'
22
roasted half Cornish hen
bacon, lettuce, tomatoes with a mustard and tarragon emulsion
30
grilled beef tenderloin
roasted garlic and potato puree,
cippolini, herbs and a veal jus
28
braised veal osso buco
spelt spaghetti, parsley and lemon oil
26
linguini with marinated Quebec chanterelles
dried goat cheese, chicken broth and chive
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Side orders
5
french fries and mayonnaise
5
seasonal puree
5
green vegetables
5
root vegetables
8
mushroom sauté
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Cheese
our cheese cellar offers a selection of Canadian and imported products, served with artisanal bread and seasonal accompaniments
6
30g serving
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Dessert
10
chocolate tarte
caramelized pine nuts with ' fleur de sel ',
Espelette pepper, Caramel ice cream
10
roasted pineapple
caramelized pop corn, sparkling foam,
vanilla financier and caramel ice cream
10
poached banana with saffron
roasted almonds and sorbet, rhum foam
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