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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Soup de Joure 14
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Salad de Poires et Parmigiano 21
Arugula, pear, Toasted walnuts
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Salad de Bettraves au chever 21
Roasted beets,goat cheese, candied pecans
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• Tartare de Bœuf 29
Prime beef, classic garnishes, egg yolk, crostini.
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Escargot 21
Pan-seared escargots with rich red wine-garlic butter and sweet black grapes
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Noix de Saint-jacques ppoelees 32
Scallops,White Wine,Garlic, and Citrus butter
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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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• Coquilles à la normande — 58
Fresh sea scallops au gratin with mild spices, white wine cream sauce, and Gruyère cheese.
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Filet de boeuf 58
Grilled 10 oz beef striploin, served with a peppercorn-brandy cream sauce, pommes purée, and seasonal vegetables.
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Joue de boeuf bourgoignon — 48
Bourgandy- braised beef chicks pommes puree, vegetables
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• Jarret d’Agneau 34
Slow-braised lamb shank with tomato, lamb jus, and delicate spices, cooked until tender and falling from the bone.
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• Confit de Canard — 48
Duck leg confit, fingerling potatoes, orange jus
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• Coq au Vin 38
Roasted chicken breast, lardons, mushrooms, Bordeaux red wine beef jus, Yukon Gold pommes purée.
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• Saumon Rôti aux Agrumes 42
Oven-roasted salmon, citrus root vegetable purée, market vegetables.