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

  • Pan seared wild mushrooms

    black garlic purée, bread tuile, shallots, parsley, smoked sauce


    Gaillac 2015, l'Ancêtre, Marine Leys, half-glass 6.5 $, glass 13 $

  • Venison terrine

    beet purée, lingonberries, pickled beets


    Côtes Catalanes 2015, Astérolide, Domaine Le Roc des Anges, half-glass 7.5 $, glass 15 $

  • Mackerel escabèche

    roasted potatoes, pickled vegetables, herb purée


    Santorini 2015, Assyrtiko, Argyros, half-glass 7.5 $, glass 15 $

  • Roasted quail

    parsnip purée, confit shallot, mushroom duxelles, Campari sauce


    Bourgogne Hautes Côtes de Nuits 2012, Domaine Michel Gros, half-glass 8.5 $, glass 17 $

  • Arctic char tartare

    dill yogurt, chives, daikon, brioche crumble, lemon vinaigrette


    Vin de France 2015, La Folle Blanche Equinoxe, Marc Pesnot, half-glass 6.5 $, glass 13 $

Main courses

  • Cavatelli

    28 $

    bacon, shiitake mushrooms, thyme reduced cream, Parmigiano Reggiano


    Vino Bianco 2015, Stalunato, Il Torchio, half-glass 6.5 $, glass 13 $

  • Walleye

    32 $

    polenta, shiitake mushrooms, roasted squash, Kalamata olives, Parmigiano Reggiano


    Santorini 2015, Assyrtiko, Argyros, half-glass 7.5 $, glass 15 $

  • Haunch of venison

    45 $

    rosemary potato purée, carrots, Brussels sprouts, horn of plenty mushrooms, vermouth sauce


    Curico Valley 2009, Kenos, Villasenor, half-glass 6.3 $, glass 13 $

  • Guinea fowl breast

    36 $

    carrot purée, confit Jerusalem artichoke, celeriac, cauliflower, king eryngii mushrooms, savory sauce


    Côtes Catalanes 2015, Astérolide, Domaine Le Roc des Anges, half-glass 7.5 $, glass 15 $

  • Halibut

    52 $

    roasted garlic purée, celery purée, salsify, parsnip, black trumpet mushrooms, lemongrass and sake sauce


    Mâcon Chaintré 2014, Les Pierres Polies, Domaine Barraud, half-glass 7.5 $, glass 15 $

  • Braised lamb shoulder

    38 $

    beluga lentil cassolette, carrots, celery, oyster mushrooms, pearl onions


    Gaillac 2015, l'Ancêtre, Marine Leys, half-glass 6.5 $, glass 13 $

cheeses

  • La Tomme des Brousailles and Dragon’s breath

    12

    pickled carrots, walnuts, fried nori

Desserts

  • Pink pepper meringue and gel

    10 $

    praliné crémeux and sponge cake, roasted white chocolate, strawberry and balsamic vinegar granité


    Ratafia de Bourgogne 2013, Eric Darles , glass 10 $

  • Chocolate and green tea panna cotta

    10 $

    crème anglaise infused with rice, puffed rice vermicelli, raspberry gel and sorbet


    Niagara-on-the-Lake 2006, Vidal Icewine, Southbrook , glass 20 $

  • Sour cream cake

    10 $

    Dulcey chocolate ganache, sugar fudge sauce, iced sour cream


    VVin de France, La Folie, Domaine Enclos de la Croix, glass 10 $

  • Crème brûlée cheesecake

    10 $

    speculoos crumble, blueberry sorbet and gel


    Vin de France 2015, Rosé d'un Jour Grolleau gris, Ferme de la Sansonnière, glass 10 $

Note: menus and prices may change without notice.

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