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