Our Menu

PRELUDE

Cheese & Charcuterie Board
three local cheeses, two artisanal charcuteries — 38

Hand-Stuffed Olives
olive tapenade, grilled bread — 18

Sourdough Bread
whipped butter with garden flowers — 9

STARTERS

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

Greek Salad
house whipped feta, ribbons of Margarita and Lebanese cucumber, heirloom tomatoes, olive tapenade — 21

Québec Deer Tartare
tangy garnish, sunchoke chips, pickled shimeji, mustard seeds — 26

Fire-Grilled Octopus
bacon and pepper marmalade, lemon fingerling potatoes, garden herb sour cream — 36

MAINS

Chef’s Grilled Chicken
fire-grilled breast, crispy sourdough, vin jaune chicken jus, fire-roasted wild chanterelles — 49

Black Cod & Scallops
tomato bisque risotto, ember-grilled scallops and cod, green peas — 64

Fire-Cooked Bison Bavette
mashed potatoes, garden green sauce, grilled seasonal vegetables, duck-fat fingerling potatoes — 61

Fire-Braised Wild Boar Ribs
beet purée, wild boar jus, haskap berry marmalade, grilled beets — 68

Côte de Bœuf to Share
mashed potatoes, garden green sauce, grilled seasonal vegetables, duck-fat fingerling potatoes — 190

TASTING MENUS

The Signature (5 courses) — 120
burnt onion cream, deer tartare, fire-grilled octopus, wild boar ribs, dessert of your choice

The Convivial (to share, for two) — 230
two burnt onion creams, côte de bœuf to share with bordelaise sauce, two desserts of your choice

DESSERTS

Minute Churros
salted caramel — 11

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

Honey & Goat Cheese
goat cheese, fermented honey, crunchy pollen, fire-grilled bread — 16

Nanny’s Shortcake
sugared strawberries, English cake, lemon balm ice cream — 16

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