Bodega Restaurant

Appetizers

Soup du Jour 8

French Onion Soup Gratinée 9

Sweet and bitter Greens 9
heirloom cherry tomatoes, cucumber, carrot, diakon,
and a Pommery mustard vinagrette

Duo of Roasted Beets 10
bleu d'Auvergne, walnuts,
and a ginger, orange and garlic dressing

Vine Ripe Tomato Salad 11
Buffalo Mozzarella, black olives, basil pesto
and balsamic vinaigrette 

Warm French Goat's Cheese Crostini 11
frisée, crispy bacon and raspberry vinaigrette

Moules Mariniére 11
mussels with shallots, garlic, white wine and cream

Panko Crusted Blue Crab Cakes 12
with tomato Provençal sauce
and smoked ancho chili mayo

Grilled Boneless Quail 12
with sautéed spinach, shiitake mushrooms, potato galette 
and a walnut oil and rosemary dressing

Omelettes and Sandwiches
served with Yukon gold frites
or sweet and bitter greens

Egg White Omelette 12
with spinach and tomato Provençale

Riopelle Cheese Omelette 13 
an Artisanal triple cream cheese
 from Île-aux-Grues, Quebec

Grilled Chicken Sandwich 14 
rouille, tomato, avocado, pea shoots
on a toasted Manoucher's baguette

Grilled Steak Sandwich 15
roasted peppers, portabella mushrooms, greens, 
and caper-tarragon dressing
on a toasted Manoucher's baguette


Mains

Seafood Bouillabaisse 20
prawns, scallops and market fish in a saffron
and fennel tomato broth with Emmenthal cheese
and red pepper rouille

Roasted Lake Superior White Fish 19
saffron rice, with a tomato, caper
and black olive Ouzo butter

Quiche du Jour 13
served with frites or salad

Bodega Wild Rice and Mushroom Risotto 17
heirloom Tomatoes, black olives,
wild mushrooms, and Grana Padano

Grilled Vegetable Tower with French Goat's Cheese 16
portabella mushrooms, zucchini, eggplant, red pepper,
spinach and sundried tomato and basil dressing

 Grilled Chicken Supreme 17
with creamy mashed potatoes,
prune and rosemary sauce

Roasted Duck Breast and Leg Confit 23
served with a wild mushroom,
fresh herb, and smoked bacon bread pudding
and a wild blueberry sauce

Grilled Wellington County Flat Iron Steak 19 
with Yukon gold frites and shallot butter 

Herb Crusted Roasted Ontario Lamb Rack 27
with grilled sweet potato, market vegetables,
and a mustard-thyme jus

Grilled 7oz Wellington County Beef Tenderloin Steak 26
with a Morel mushroom and brandy cream sauce,
market vegetables, and creamy mashed potatoes

Please note we use peanut oil and nuts
 for some recipes and deep-frying

Paul Biggs   Chef / Proprietor                     Mauricio Pozos    Manager