M E N U
A N G L A I S
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Fried
salmon olivade .... 18
limoncello mayonnaise, charred lemon, cocoa nibs
brussel sprouts .... 14
tossed in a nuoc mam caramel
popcorn chicken .... 15
buttermilk herb sauce, virgin date and preserved lemon sauce
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Fresh
fattoush salade .... 18
grilled gem lettuce, pomegrenate caramel and cucumber-mint gel
pork fillet carpaccio .... 18
arugula pesto, parmesan tuile, citrus gel, grilled peppers, sprout salad
concombre et ikura .... 16
concombre libanais compressé, gingembre, ranch et boulgour frit
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Warm
gnocchi ricotta .... 17
bruschetta tomate et mûre avec caviar d’aubergine
catch of the day .... mp
depending on the mood of the waters and the fishmonger...
veal sweetbreads & crab .... 20
onion purée, sautéed onions, and shiitake
stuffed shishito peppers .... 19
lamb, tomatoes, lychee, and parsnip chips
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Raw
walleye and saffron nigiri .... 18
lemon zest, honey, and rosemary with walnut tapenade and pear
venison tartare & brie mousse .... 21
pistachio praline and cranberry
Oysters and mignonette .... 3
per unit
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3
S E R V I C E S
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recto .... 65
salmon olivade
stuffed shishito peppers
ricotta gniocchi
each course is served with a glass of wine that complements the flavors
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verso .... 65
cucumber and ikura
walleye & saffron nigiri
veal sweetbreads and crab
each course is served with a glass of wine that complements the flavors
Thirsty? ... add $20 for 5oz wine glasses!
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Sides
french fries with parmesan cheese .... 12
truffle mayonnaise
half baguette .... 4
home-made butter
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Deserts
baba au rhum, rosemont rum, citrus supremes, whipped cream .... 14
pavlova with dried strawberries, strawberry coulis, and fresh strawberries .... 14
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march 2024 - menu by chef William Mallette
