Sunday Brunch

Les Hors d’Oeurves

Rillettes
House made country pork rillettes with house made onion marmalade, house pickled vegetables and croutons  $14

Pouple
Grilled Spanish octopus with tapenade puree, poached potatoes, virgin olive oil, and house pickled vegetables $14

Spaghetti Gourmade

Sautéed shiitake mushrooms with lardons, garlic, thyme, shallots, and foie gras sauce with spaghetti, and topped with grated parmesan and truffle oil $15

Crevettes Poutine
Sautéed shrimp with garlic, shallots, tomatoes, herbs, Swiss cheese, with Pomme Odette and garnished with crab Amoricaine sauce  $15

Escargot
Snails with garlic, shallots, butter and white wine  $14

Champignons
Sautéed exotic, farm raised mushrooms with shallots and garlic, served on garlic cheese bread  $14

Ris De Veau
Braised sweetbreads bercy with grilled croutons and poached egg  $17

Saison
Seasonal greens tossed with lemon, garlic, and anchovy dressing, house made croutons and topped with grated pecorino cheese  $14

Soupe de Poisson
Breton fish soup, served with traditional garnish of grated Swiss cheese,
parsley, rouille and croutons  $14

Entrees

Veau et Oeuf
Grilled naturally raised Quebec veal chop, served with porcini mushroom coulis, slow roasted carrots, and poached egg $28

Omelette Forestière
French style omelet with Swiss cheese, shiitake mushrooms and demi-glace $18

Omelette du Fermier
Fritta style omelet with onions, leeks, tomato, Swiss cheese, potatoes, and herbs topped with wilted radicchio salad with lardons, shallots and garlic $18

Omelette au Saumon
French style omelet with cream cheese, leeks, onions,
and topped with house cured gravlax $20

Crepe Paysanne
Buckwheat crepe with shiitake mushrooms, lardons, leeks, onions,
and potatoes, topped with poached egg $21

Crepe au Fruits de Mer
Buckwheat crepe with sautéed shrimp and scallops, shallots, and spinach, topped with cheese and a poached egg, garnished with watercress salad $22

Canard
Duck confit leg with tomato gastrique, roasted Bosc pear and butternut squash, poached egg, and watercress salad $22

Saumon
Pan roasted salmon with julienne of Belgium endive, radicchio, watercress, bosc pear, garnished with crumbled goat cheese and pecans,
nd hazelnut vinaigrette $26

Legumes
Slow cooked heirloom carrots, roast Bosc pears, butternut squash, beet risotto, spinach gratin, Pomme Odette, and Chef’s seasonal vegetable $28