Lunch menu
This is where cookery unfolds enhanced by a touch of utter madness

The lunch menu is a “table d’hôte”.
The main course includes the first course,
a cup of coffee, tea or infusion.

First courses

  • Suckling pig flank

    miso maple purée, tempura, scallions, kombu mayonnaise


    Bourgogne 2015, Etienne Sauzet, half-glass 8.5 $, glass 17 $

  • Foie gras mousse

    apple and raisin purée, brioche tuile, hazelnuts, crosnes, dahlia roots


    Vouvray 2015, Renaissance, Sébastien Brunet, half-glass 7.5 $, glass 15 $

  • Parsnip soup

    ricotta, bread tuile, walnuts


    Lodi 2012, Grenache Blanc, half-glass 6 $, glass 12 $

  • Confit Arctic char

    pickled beets, leek oil, fennel, lemon crème fraîche


    Rheingau 2015, Riesling Trocken, Weingut Robert Weil, half-glass 8.5 $, glass 17 $

  • Venison tartare

    camelina seed cracker, celeriac, mushroom relish, smoked mayonnaise, Parmigiano Reggiano


    Niagara Peninsula 2014, Growers Blend Pinot Noir, half-glass 8.5 $, glass 17 $

Main courses

  • Cavatelli

    28 $

    Le Fleuron blue cheese, pancetta, shiitake mushrooms, spinach, walnuts


    Lodi 2012, Grenache Blanc, Renard, half-glass 6 $, glass 12 $

  • Walleye

    32 $

    potato, parsnip purée, beet, fennel, Bavarian sauce


    Bourgogne Aligoté 2015, Les Prés Charmots, Domaine Chevalier, half-glass 6 $, glass 12 $

  • Guinea fowl breast

    36 $

    shallot purée, Savoy cabbage, oyster mushrooms, carrots, poivrade sauce


    Etna Rosso 2015, Allegracore, Fattorie Romeo del Castello, half-glass 7.5 $, glass 15 $

  • Confit duck leg

    38 $

    carrot purée, shiitake mushrooms, pumpkin, Brussels sprouts, juniper berry sauce


    Bourgueuil 2014, Galichets, Domaine de la Chevalerie, half-glass 6.5 $, glass 13 $

  • Haunch of venison

    46 $

    celeriac and beet gratin, funnel chanterelle mushrooms, turnip, chervil root purée, vermouth sauce


    Montsant 2014, Seleccio, Cellar Cairats, half-glass 7.5 $, glass 15 $

  • Striped bass

    52 $

    fennel purée, oyster mushrooms, Jerusalem artichoke, salsify, herring roe, beurre blanc


    Vouvray 2015, Renaissance, Sébastien Brunet, half-glass 7.5 $, glass 15 $

cheeses

  • Le Gré des Champs et le Frère Chasseur

    12

    lingonberry purée, shallots pickled with cranberry juice, shallot compote, flax seed tuile

Desserts

  • Citrus tart

    12 $

    clementine emulsion, molasses tuile, fir ice cream


    Québec 2012, Poiré de glace, Domaine des Salamandres (2oz) , half-glass 20 $

  • Aerated dark chocolate ganache

    12 $

    cocoa nib tuile, raspberry gel and iced yogurt


    Maury Grenat 2015, La Petite Baigneuse (2oz) , half-glass 15 $

  • Pink pepper meringue

    12 $

    strawberry gel and granité, hazelnut sponge cake


    Vermouth Torino, Bianco, Cantina Torelli (2oz) , half-glass 10 $

  • Olive oil sablé

    12 $

    pecan crémeux, honey ice cream, honey gastrique


    Bianco Pisano di S Torpè 2008, Vin Santo Riserva, Sorelle Palazzi (2oz) , half-glass 12 $

Note: menus and prices may change without notice.

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