Our new lunch menu
Baked snails with parmesan cheese in a garlic butter
Sautéed frog legs in garlic butter.
Stuffed puff pastry with lobster, lobster mushrooms (foraged) and cream cheese.
Imported cheese platter
Chicken Liver pate with peppercorn white wine aspic
Bison spring roll$12
Bison meat marinated in teriyaki sauce wrapped in wonton skins. Served with a Sriracha mayo.
Baked jumbo snails in garlic butter and Parmesan cheese.
Sautéd blood sausage with garlic butter, house vinaigrette, fried potatoes, Granny Smit apples and deep-fried parsnip.
Baked Camembert with maple syrup, garlic & rosemary. Served with cranberries, walnut and croutons.
French Onion Soup$7
Homemade beef stock with onions, bread, port and gruyere cheese
Soup and Salad Combo$13
Soup of the week & half salad of your choice.
Mixed organic greens, caramelized pecans, goat cheese, strawberries dried fruits with raspberry vinaigrette
Greens, grape tomatoes, cucumber, red onions, soya beans, olives, eggs and tuna with anchovies parmesan vinaigrette – substitute $ 2 for fresh tuna
2 poached eggs served on a bed of curly endives, crispy bacon and bacon vinaigrette.
Avocado and Shrimp Salad$14
Romaine lettuce with shrimp, avocado, peanuts and hoisin peanut butter dressing.
Smoked chicken, blue cheese, and poached pear in red wine on baguette - made by L’Epi de Blé bakery
Egg and shrimp salad on croissant with Swiss cheese. Served with fries or house salad.
Pizza with house-made dough, crème fraiche, cream cheese, bacon and onions
Beef tenderloin with caramelized onions, horseradish mayo and gruyère cheese, served on a fresh baguette. Accompanied by a French onion dip.
Coq au Vin$16
Cornish hen marinated and braised in red wine with pearl onions, bacon and mushrooms.
Duck a l'echalotes$17
Grilled duck breast with blue cheese, caramelized shallots and a red wine grenadine sauce.
House-made potato flour dumpling served with either red pepper or almond pesto sauce and house salad
Croque Monsieur$14$12 for half Croque
Hot ham sandwich with bechamel sauce on brioche bread and gruyere cheese. Served with salad or fries.
Hot ham sandwich with Bechamel sauce on Brioche bread and Gruyere cheese and sunny side eggs on top.
Baked Portabello mushrooms with sundried tomatoes, quinoa and Swiss cheese. Paired with a spinach sauce.