ReservationsPrivate Dining

Our menu celebrates the finest seasonal ingredients, transformed into exquisite dishes that embody the heart of French tradition.

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Fashion Trends ‘’Mode en Bouche’’:

A Menu Inspired by Holt Renfrew Ogilvy Designed by Maison Boulud

TWO COURSE 75. THREE COURSE 95.

Menu Inspired by Holt Renfrew Ogilvy Designed by Maison Boulud

APPETIZERS

Gaspacho

Cucumber Honeydew Melon Gazpacho
– Inspired by Soft Shades

Burrata

Heirloom Tomatoes, Basil, Gnocco Fritto
– Inspired by the Coastal Cool

Lobster Salad +10.

Gem Lettuce from Locavore Farm, Peas, Confit Lemon

 

Fluke Carpaccio

Avocado Cream, Kumquat Pickles, XO Sauce
– Inspired by the Boho Chic

Escargots

Mushroom Casserole

 

Duck Rillettes

With Green Pepper, Marinated Vegetables

 

Grilled Octopus

Saffron Zucchini, Chickpea Fries

MAIN COURSES

Risotto

Northern Shrimp Risotto

Duo of Asparagus

Basil Coulis, Almonds
– Inspired by the Maximalist Mix

Scallops

French-Style Peas, Sherry Poultry Jus

Herb-Crusted Confit Lamb Shoulder

Red Pepper Purée, Vegetable Tian, Savory Lamb Jus

Flank Steak

Pomme Anna, Green Asparagus, Black Garlic Beef Jus
– Inspired by the Modern Minimalism

 

Poultry Supreme

Morels, Fiddleheads, Truffle Sauce

Grilled Salmon

Pan Seared Red Romaine, Artichoke Purée, ‘’Sauce Vierge’’
– Inspired by the Good Sport

DESSERTS

Le Coulant

Chocolate Lava Cake, French Sea Salt, Caramelized Milk

Tarte Fraise

Crunchy Almond Biscuit, Vanilla Cream, Strawberry Confit, Quebec Strawberries

Fraîcheur

Homemade Ice Cream or Sorbet (1 Scoop), Delicacies