Our Menu

PRELUDE

Hand-Stuffed Olives
almond, chorizo, feta | fire-grilled bread — 18

Local Cheese & Charcuterie Platter
three terroir cheeses | two charcuteries — 38

Sourdough Bread
whipped garden-flower butter — 9

STARTERS

Burnt Onion Cream
sumac sour cream | wild rice granola | Louis d’Or cheese | grilled leeks — 17

Quebec Venison Tartare
tangy garnish | Jerusalem artichoke chips | pickled shimeji | mustard seeds — 26

Seasonal Greek Salad
whipped feta | shaved Margarita & Lebanese cucumbers | heirloom tomatoes | olive tapenade — 21

Fire-Grilled Octopus
bacon & pepper marmalade | lemon baby potatoes | garden herb sour cream — 36

MAIN COURSES

Wood-Grilled Chicken
fire-grilled breast | crispy sourdough bread | vin jaune chicken jus | fire-roasted wild chanterelles — 49

Fire-Grilled Black Cod
green pea purée | lemon beurre blanc | grilled zucchini with herbs & sunflower seeds — 64

Ember-Grilled Wild Boar Chop
grilled corn cream | summer garden salsa with fermented tomato — 68

Fire-Grilled Beef Cuts
always served with mashed potatoes and game jus
Beef flank steak — 45 · Bone-in filet mignon — 85 · Côte de Bœuf — 190

Sides
Provençal tomato — 12 · duck fat baby potatoes — 12 · grilled vegetables & chimichurri — 12 · homemade Louis d’Or fries — 9

TASTING MENUS

The Signature — 110
Burnt Onion Cream | Quebec venison tartare | fire-grilled octopus | fire-grilled black cod OR beef flank steak | dessert of your choice

The Convivial — 230
Large Greek salad with bread | Côte de Bœuf to share | 2x desserts of your choice

DESSERTS

Fresh Churros
salted caramel — 11

Crème Brûlée
La Pinte cream | flavour of the day — 12

Honey & Chèvre
goat cheese | fermented honey | crunchy pollen | fire-grilled bread — 16

Nanny’s Shortcake
sugar-macerated strawberries | pound cake | Ugandan vanilla iced milk — 16

Chef: Brian Proulx · Sous-Chefs: Émile Lallier, Victorien Zemgue