Restaurant Week: Winter 2019
Served from Monday January 14 th to Sunday, January 27 th
Three-Course Dinner prix fixe: $35
(Choice of one Appetizer or Salad, one entree and one dessert)
Prix fixe not available for sharing, no discounts applicable
Extra charge of 25c for each container “to-go”
Les Hors D’Oeuvres Les Plats du Jour
Escargots Forestier
Sautéed snails with lardons (bacon), mushrooms,
garlic, shallots, parlsey, baguette crostini Moules Frites GF
Daily recipe of steamed mussels, Pommes frites
Beignets de crevettes
Rock shrimp savory beignet, harissa aioli, cilantro
Citrus marinated salmon rillettes
Curried cucumber salad, flat bread
Market Bouillabaisse
Gently poached Market fish and shellfish in a
Saffron-vegetable soup, served with rouille aioli
Foie Gras Terrine
(Suppl. $5)
Five-spice cured foie gras terrine, roasted fruits
House chutney, pain d’epices
*Moullard duck breast “Marocain” GF - (Suppl. $5)
Moroccan-style spices and orange rub,
spiced vegetables Tajine, quinoa, almonds, coriander,
parsley, date compote
Plateau de charcuteries and Cheeses
Daily selection with condiments
Cassoulet au confit de canard
Twice baked white bean casserole with lamb shoulder
meat, confit duck and smoked duck sausage
Les Salades & Soupes
Soupe du jour GF
Daily housemade soup
“Caesar” salad
Green leaf lettuce, radicchio, Parmesan, 60° egg,
Country croutons, lemon anchovy vinaigrette
Betteraves, oranges, chèvre GF
Organic beets, oranges, baby arugula,
pickled shallots, goat cheese, sherry vinaigrette
*Sustainably farm-raised Salmon Filet GF
Roasted Cauliflower, Brussels, cipoline, preserved
lemon, pine nuts, Parsley - lemon coulis
Coq au Vin GF
Braised chicken cooked in red wine sauce with
mushrooms, lardons (Pork), carrots, cipoline onions,
Brussels sprouts, Pommes puree
Steak-Frites GF
Grilled *Bistrot filet, Cabernet-shallot sauce
Pommes frites, watercress
Forrest mushroom risotto GF
White Truffle cream, Parmesan crisp
Les Desserts
Chocolat Royale GF
Valrhona chocolate truffle cake, salted caramel,
toasted hazelnuts, Valrhona chocolate ice cream
Crème Caramel au café GF
Espresso infused custard, Cocoa nib tuile,
Caramel ice cream, Espresso crunch
Pana Cotta GF
Valrhona white chocolate panna cotta, Blood orange gelée,
Roasted vanilla meringue, pistachio, Vanilla bean frozen yogurt
Profiterole Classique
“Choux” pastries filled with housemade vanilla bean ice cream,
Valrhona chocolate fudge
*Contains (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness especially if you have certain medical conditions.
Chef/Owners Michelle & Christophe Poteaux
1/4/2019