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Appetizers
Grilled
Asparagus Salad
with prosciutto ham, poached hen egg, torn croutons
and aged Balsamic vinaigrette
18.
Tomato Basil Mozzarella Salad
Seasonal greens and honey balsamic vinaigrette
16.
Duck Confit Spring Roll
Duck leg confit with wild mushrooms, caramelized leek and
dates, arugula, baby frisée, toasted pine nuts and soya dip
18.
Tuna Carpaccio & Smoked Salmon
Albacore tuna carpaccio with caramelized pineapples,
our own smoked salmon, salmon rillette, caper remoulade
20.
Chef's Favorite Combo
A Beaujolais Classic since our opening in 1980
Foie gras terrine au torchon
with ice wine jelly and brioche
Filet mignon beef tartar and toasted baguette
24.
Atlantic Lobster Salad
Maritime lobster with avocado fan, mango compote,
spring greens and citrus vinaigrette
28.
Lobster Bisque
A creamed lobster soup enhanced
with lobster meat quenelles
17.
Salmon & Alaskan Crab Timbale
Salmon mousse infused with saffron marinated snow crab,
topped with butter poached crab claw, lobster cream sauce
22.
Wild & Free
Open face ravioli with braised wild boar ragout from
Northern Alberta, black trumpet mushrooms, Saskatoon
berries and topped with free-range crispy pork belly
20
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Entrées
Pacific Salmon "Peperonata"
Salmon poached in extra virgin olive oil, parsley potatoes,
roasted bell and Piquillo peppers, pink grapefruit
32.
Alaskan Halibut
Pan-seared, topped with Mediterranean butter,
melted leek fondue and chardonnay sauce
34.
Whole Dover Sole "Meunière"
"The real deal" served tableside
with lemon herb butter, market vegetables,
60
Veal Poitrine "Normandy"
Slow cooked milk-fed veal breast with Calvados sauce,
caramelized apples, ratatouille and pommes purée
34.
New York Steak "Forestière"
AAA New York steak of Alberta beef
(10 oz.)
with
cabernet sauce, market vegetables and potato pavé
36.
Duo of Alberta Beef
Seared Alberta beef tenderloin combined with red wine
braised beef short rib, Béarnaise sauce,
market vegetables and pommes purée
38.
Braised Elk Paupiettes
With wild boar bacon, champignons and fried onions,
ratatouille, red wine braised cabbage and spätzli
38.
Roasted Brome Lake Duck Breast
Caramelized endive, confit of oranges, toasted almonds,
sweet corn galette and sauce aigre-doux
38.
Lamb Rib-Eye "Provençale"
Herb crusted roasted lamb rib-eye, roasted fennel
cassoulet of summer beans and peperonata
40.
Quebec Foie Gras
add 2oz. of seared foie gras to any entrée of your choice
supplement 10.
Prices are subject to
applicable taxes |
