DINNER MENU
Please notify your server of allergies when placing order.
Call (519) 576-2800 to speak with Chef Firooz about accommodations for
gluten-free diets or any other dietary restrictions before your visit. We look forward to seeing you!
Menu Subject to Change
STARTERS
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Poire & Chèvre 21
Mixed greens, goat cheese, pecans, champagne vinaigrette
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Avocado Tartare 21
Avocado Tartare with smoked salmon, tomato, cucumber, red onion, and cream cheese
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Escargot 21
Pan-seared escargots with rich red wine-garlic butter and sweet black grapes
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Moules de Provence 24
Fresh mussels, tomato, shallot, garlic, white wine, hot pepper, fresh herb and baguette Pairing:
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Foie Gras de Canard 27
Duck foie gras terrine, delicate seasoning, and house-made toast
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Main Course
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CONTRE-FILET DE BŒUF 42
Grilled 10 oz beef striploin, served with a peppercorn-brandy cream sauce, pommes purée, and seasonal vegetables.
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BŒUF BOURGUIGNON — 42
Slow-braised beef, rich red wine reduction, button mushrooms, pommes persillade
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CONFIT DE CANARD — 48
Duck leg confit, fingerling potatoes, orange jus
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JARRET D’AGNEAU 38
Slow-braised lamb shank with tomato, lamb jus, and delicate spices, cooked until tender and falling from the bone.
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COQ AU VIN — 32
Chicken braised in red wine with mushrooms, tomato, and chicken jus.
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PENNE À LA PUTTANESCA — 32
Penne pasta with white wine, capers, anchovies, roasted jalapeño, black olives, tomato, and chicken breast