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SOUPE - Yellow split pea soup w/ smoked ham hock garnished with crispy shallot and herb oil $13

SALADE - Mixed greens, pear, red onion, radish, dried cranberry, pecan, feta w/ pear thyme vinaigrette $12

PATÉ - House made Iberico pâté en croute, quince jam, pickles $15

FROMAGE FONDANT - breaded, fried triple cream camembert, pear purée, spiced candied nuts, micro greens $16

FOIE GRAS - Seared duck liver, toasted brioche, pecan cacao nut butter, sea buckthorn clementine marmalade & garnish $35

HUÎTRES - 1/2 dozen oysters, mignonette, horseradish, lemon $28

We get our very fresh oysters from Rodney’s Oyster House - we love them!

STEAK TARTARE in our house marinade served with crostini and pickles

Choose from beef striploin or horse top sirloin

App 24 - Main w/ frites 45

MOULES - P.E.I. Mussels in creamy potato & leek broth w/ dill

App - 1/2 pound / $15 Main - full pound w/ frites / $35

BOUILLABAISSE - Provençale seafood medley w/ shrimp, mussels, wild Icelandic cod, scallops, fennel and potato in tomato, saffron broth w/ red pepper rouille on crouton $45

RISOTTO - Carnaroli rice risotto w/ seasonal mushrooms, herb oil, fried leek, parmigiano reggiano (or vegan “cheese”) $39

CONFIT DE CANARD - Tender duck leg confit w/ crispy skin on white navy bean tomato cassoulet w/ Toulouse sausage & lardons $45

STEAK / FRITES

Canadian Prime Beef Striploin from Guelph, Ontario (cooked as you like, but we will judge you if you go over medium) w/ shallot & red wine butter, frites and mayo.

6, 8 oz / $45 , 57

HORSE STEAK / FRITES

Cuts change daily from tenderloin, to rib-eye to striploin w/ shallot & red wine butter, frites and mayo

Ask about today's appetizer, horse cut and meat special $MP

CHARCUTERIES

6 different cured meats and cold cuts including local pork from Italian tradition, imports from Spain and France, and various meats made in house like Bison, Iberico pâté, Lamb belly, Horse strip, Duck breast, and more. $30

CHEESE

Selection of Cheeses - $20 / 100 grams

Ossau-Iraty (Basque) firm sheep, Brebirousse D’Argental (Lyon) creamy sheep, Chabichou du Poitou (Nouvelle-Aquitaine) soft goat, Garotxa (Catalunya) firm goat, Bête a Séguin triple cream (Québec), St. Nectaire (Auvergne) semi-firm washed rind, Chimay rouge ale washed rind (Belgium).

DESSERTS:

Creme brulee $7

Dark Chocolate ganache of the day $14