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
-
Poire & Chèvre 21
Mixed greens, goat cheese, pecans, champagne vinaigrette
-
Avocado Tartare 21
Avocado Tartare with smoked salmon, tomato, cucumber, red onion, and cream cheese
-
Escargot 21
Pan-seared escargots with rich red wine-garlic butter and sweet black grapes
-
Aubergine Gratin 24
Smoked eggplant, cheese fondue, sautéed onions, mint jus, and toasted baguette
-
Foie Gras de Canard 27
Duck foie gras terrine, delicate seasoning, and house-made toast
-
Main Course
---------------------------------------------------------
-
Coquilles Saint-Jacques — 58
Fresh sea scallops au gratin with mild spices, white wine cream sauce, and Gruyère cheese.
-
Morue Noire — 48
Pan-seared black cod (sablefish) with green pea purée, seasonal vegetables, and lemon-saffron beurre blanc.
-
CONTRE-FILET DE BŒUF 42
Grilled 10 oz beef striploin, served with a peppercorn-brandy cream sauce, pommes purée, and seasonal vegetables.
-
BŒUF BOURGUIGNON — 42
Slow-braised beef, rich red wine reduction, button mushrooms, pommes persillade
-
JARRET D’AGNEAU 38
Slow-braised lamb shank with tomato, lamb jus, and delicate spices, cooked until tender and falling from the bone.
-
CONFIT DE CANARD — 48
Duck leg confit, fingerling potatoes, orange jus