ENTREE:

RAW–ISH
CEVICHE - kingfish ceviche, sesame, sauce gribiche, doused greens GF 23
GRAVAD LAX - cured King salmon, apple, mustard/horseradish/cream, daikon GF 21
BOEUF TARTARE – high country Angus filet, capers, mustard, egg yolk, croutons 24
COOKED
NOIX DE ST JACQUES - sauté Canadian deep sea scallops, tomato, garlic, nage GF 24
OMELETTE – French brie omelette with doused greens V GF 16
SOUPE – Finnish fish bouillon, salmon, potato, cream, dill GF 19

PRINCIPAUX:

MAGRET DE CANARD [double cooked breast of duck]
LYON – orange, mustard, red cabbage marmalade, sultanas, port GF 41
POIVRE – cracked black pepper, brandy, cream, potato smash GF 39
CUISSE DE CANARD [4 hour confit duck leg]
POIRE – grilled pear, pink peppercorns, arils, jus, potato smash GF 39
CHAMPIGNONS – sauté Swiss brown mushrooms, jus GF 40
POISSON
CITRON – reef fish filet, green olive salsa, spud fingers, lemon butter GF 42
PASTA
LINGUINE – mushroom & red onion sauté, tomato sugo, fennel à la grecque 25 V
AGNEAU
LONGE – Sous vide loin of lamb grilled with herbs & berry mustard chutney GF 39

SUPPLEMENTAIRES

PAIN: house baked sesame encrusted bread V 8
LEGUMES: steamed vegetables with buttered almonds V GF 9
SALADE: green leaf salad with French dressing V GF 8
CHAMPIGNONS: sauté Swiss brown mushrooms with herbs V GF 11

FROMAGE: Please see the mirror for today’s cheese selection. Order before dinner to bring it to room temperature.

DESSERT

CHOCOLAT DÉSORDRE– chocolate ganache, meringue, berries, cream V GF 18
CREPES – sauté summer berries, vanilla bean ice cream, crème de cassis V 18
BRULEE – traditional vanilla cream brulée V GF 16
AFFOGATO – ice cream, espresso, liquor V GF 17
PARFAIT – coconut ice cream, honey, berries, orange glaze, Drambuie V GF 18

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