Lunch

to share

mille fleurs deviled eggs

crispy capers, radish (3)

Vegetarian

smoked salmon on crostini

dill herb crème, capers, pickled red onions

pink moon oysters (PEI)

grapefruit champagne mignonette

osetra caviar tin

crème fraîche, chives, potato gaufrettes

to start

classic lobster bisque

chives, creme fraiche, oloroso sherry

farm fresh garden salad

local farm vegetables, champagne vinaigrette

Vegan

j.r. organics farm multicolored beet salad

goat cheese, arugula, horseradish emulsion

Vegetarian

sage hill heirloom tomato salad

garlic oil, basil chiffonade

Vegetarian

chilled holland jumbo white asparagus

sauce gribiche, eggs mimosa, capers, mustard, radish

Vegetarian

traditional escargots

garlic & herb butter, house-made epi baguette

main course

avocado & fried egg on toasted brioche

crispy garlic, micro greens (2)

Vegetarian

house made fettuccine “cacio e pepe”

grana padano, asparagus

rustic chicken truffled fricassee "en vol au vent"

cremini mushrooms, rainbow carrots

chopped jidori chicken salad

lentils, farmers greens, grain mustard dressing

mille fleurs lobster salad

mangos, grapefruit, avocado, lemon emulsion (1/2 lobster)

salmon strudel

leek, fennel, yu choy, dill & english pea beurre blanc

local sea bass fish & chips

house made tartare sauce, potato chips

croque monsieur or “madame”

parisian ham, gruyère, béchamel

prime beef burger

house made bbq, sautéed onion, bacon, gruyère

traditional wienerschnitzel

veal loin, potatoes gratin, lemon caper sauce

creek stone farms prime angus “steak frites”

sauce au poivre, fries

sides

truffled french fries

truffle oil, grana padano

Vegetarian

onion rings

chino's farm squash