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

  • Chicken liver mousse

    maple walnuts, apple gel, pickled squash, chiffon cake


    Alsace 2016, Tout Terriblement, Charles et Philippe Brand, France, half-glass 8.5 $, glass 17 $

  • Bluefin tuna rillette

    puffed wild rice, fennel, sucrine lettuce, habanero pepper mayonnaise


    Okanagan Valley 2016, Fumé Blanc Suspect Series, Misconduct, Canada, half-glass 8.5 $, glass 17 $

  • Venison carpaccio

    sumac yogurt, confit egg yolk, pickled beet, bread tuile


    Beaujolais 2017, La Galoche, Domaine Saint-Cyr, France, half-glass 7.5 $, glass 15 $

  • Sea snails

    roasted fennel purée, fried wakame, marinated oyster mushrooms, black radish


    Bourgogne 2016, Michel Bouzereau et Fils, France, half-glass 9 $, glass 18 $

  • Squash soup

    za’atar spices, poached egg, lonza, hazelnuts


    Côtes-du-Rhône 2017, Les Cassagnes, La Nerthe, France, half-glass 6.5 $, glass 13 $

Main courses

  • Cavatelli

    30 $

    celeriac cream, oyster mushrooms, rutabaga, walnuts, Parmigiano Reggiano


    Etna Rosso 2016, Pietradolce, Italie, half-glass 7 $, glass 14 $

  • Walleye

    34 $

    pink banana squash sabayon, Brussels sprouts, peppered walnuts, kale


    Soave Classico 2016, Gini, Italie, half-glass 6.5 $, glass 13 $

  • Guinea fowl breast

    37 $

    apple mostarda, red cabbage purée, potato, hazelnut crumble, poivrade sauce


    Beaujolais 2017, La Galoche, Domaine Saint-Cyr, France, half-glass 7.5 $, glass 15 $

  • Leg of lamb

    40 $

    shiitake mushrooms, celeriac, turnip, carrot and buttermilk purée


    Tarragona 2015, Gran Autocton, Autocton Cellar, Espagne, half-glass 8 $, glass 16 $

  • Gigue de cerf

    44 $

    black trumpet mushroom purée, cranberries, parsnip chips, smoked rutabaga, bordelaise sauce


    Thessalia 2015, Valos, Katsaros, Krania Olympus, Grèce, half-glass 7.5 $, glass 15 $

  • Halibut

    54 $

    Jerusalem artichoke and yogurt purée, squash, field peas, parsnip


    Bourgogne 2016, Michel Bouzereau et Fils, France, half-glass 9 $, glass 18 $

cheeses

  • Le Bercail and Le Crottin

    12

    flax seed crackers, smoked tea apple compote, crab apple jelly, ice wine vinegar gel, pickled radish

Desserts

  • Miso caramel tart

    12 $

    walnut nougatine, squash ice cream


    Pacherenc du Vic Bilh 2015, Symphonie d’Automne, Domaine Berthoumieu, France (2oz), half-glass 10 $

  • Milk chocolate mousse

    12 $

    sea buckthorn gel and caramel, cocoa granola


    Porto LBV 2004, Smith Woodhouse (2oz) , half-glass 10 $

  • Carrot cake

    12 $

    raisin puree, brown butter crème anglaise, Dulcey blond chocolate cream, speculoos crumble, cream cheese ice cream


    Macvin du Jura, Domaine de la Tournelle, France, half-glass 15 $

  • Honeycrisp apple boulangère

    12 $

    whipped popcorn crème anglaise, toffee popcorn, pine nut brittle, apple sorbet


    Vin de France 2016, Fleurs d’Érables, Les Sablonnettes (2oz) , half-glass 9 $

Note: menus and prices may change without notice.

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