Starters
Entrées

Fondue rustique de fromages

Warm melted cheese dip with a touch of white wine and onion, served with French fries (can be substituted with toast).

Croquettes de canard à la truffe noire

Creamy duck croquettes with a hint of truffle, served with black garlic aioli.

Décussation de fromages artisanaux

Selection of French artisanal cheeses served with truffled honey and crispy toast.

Pain au fromage, magret séché et crème citronnée

Two warm goat cheese buns filled with duck, served over a citrusy lime cream and palm honey.

Carpaccio de filet au balsamique

Thin slices of seared filet with olive oil glaze, balsamic reduction, whole grain mustard, and trout caviar pearls.

Camembert rôti aux fruits secs

Oven-baked Camembert accompanied by dried fruits, truffled honey, and whole-grain toast.

Planche du maître fromager

Assortment of 5 types of cheeses and 5 types of charcuterie, served with 3 dipping sauces and toast.

Tartare de filet au couteau

Hand-cut beef tartare on French toast, with hazelnut-butter emulsion and caper mousse.

Tartare de thon au sésame

Bluefin tuna tartare with avocado and scallions, seasoned with whole grain mustard, sesame oil and a touch of teriyaki sauce, topped with crispy onion.

Quiche lorraine traditionnelle

Traditional French puff pastry tart filled with egg yolk and cream, bacon, and Parmesan.

Tartare de saumon aux agrumes

Salmon tartare with avocado, pumpkin seeds and citrus zest, dressed with house vinaigrette and served with black garlic aioli.

Gratin d’épinards au bleu

Creamy spinach with blue cheese and walnuts.

Soupe à l’oignon gratinée

Classic caramelized onion soup with beef stock, gratinéed with mozzarella over toasted bread.