Current Menu

$135 per person
4 Course Table d'Hôte
$135 per person
Our menu is always evolving and may differ from what is available in-house. Chef makes these decisions based on availability and seasonality of ingredients. Your understanding is appreciated.
If you have questions regarding allergies or dietary restrictions please contact the restaurant directly as not all ingredients are listed.
En Complément – STL Classics
$12
Oreilles de Crisse
Fried pork rinds with maple & MTL spices
$12
$21
Éclair à la mousse de foie de canard
Éclair pastry filled with duck liver mousse
$21
$21
Escargots à l’ail en bouchées de la reine
Escargots with garlic, parsley butter in puff pastry
$21
$24
Pâté en Croûte du jour
Terrine of the day in pastry
$24
Table d'Hôte
Choisissez-en un
Choose one
Course 1
Langue de boeuf, radis, consommé de boeuf & livèche
Beef tongue, radish, beef consommé & lovage
Morue charbonnière, laitues celtus, rhubarbe & vinaigrette fumée
Sablefish, celtus, rhubarb & smoked vinaigrette
Course 2
Cavatelli aux boulettes de lapin & sauce à la moutarde
Cavatelli pasta, rabbit meatballs & mustard sauce
Asperges & lardons, Alfred le Fermier, sauce gribiche
Asparagus & bacon, Alfred le Fermier cheese & gribiche
Course 3
Flétan poché, artichauts & moules à la barigoule & rouille
Poached halibut, mussel & artichoke barigoule
Selle d’agneau, morilles farcies, petits pois à la française
Grilled lamb, chicken stuffed morels & spring peas
or for two to share +20
Boeuf vieilli, hollandaise, pomme de terre farcie & salade
Boeuf vieilli, hollandaise, pomme de terre farcie & salade
Dry-aged striploin, hollandaise, all dressed potato & green salad
Course 4
Île flottante, crème anglaise aux agrumes & sorbet au magnolia
Floating island meringue, citrus cream & magnolia sorbet
Mille feuille, rhubarbe pochée & crème patissière au Thé de Labrador
Mille Feuille with rhubarb & Labrador Tea pastry cream
$135 plus taxes and gratuity
Menu is subject to change due to availability of ingredients, seasonal conditions, or inspirations-of-the-week. Although we strive to maintain the menu presented above, our menus are not finalized until 48 hours prior to your booking.





