Appetizers
Saint Jacques et risotto au champignon et truffe (Bag)Seared scallops on top of a mushroom and truffle risotto | $15.00 |
Salade au canard fumé (Box)Mixed greens, smoked duck, fresh goat cheese, cranberry chutney, and crispy capers | $8.50 |
Soupe crémeuse aux courges d’automne (Box)Creamy fall squash bisque | $5.50 |
Charcuterie et fromages (Box)Platter of cured meats and cheese with Spanish olives and jam | $14.00 |
Main Course
Our main courses come in bags that need to have final preparation at home.
Tagliatelle aux champignons et courges d’hiverSquid ink pasta with butternut squash cream sauce, mushrooms, roasted butternut, and leeksSide of shrimp (4)
| $20.00 |
Risotto au homardLobster risotto with lemon and edamame topped with a petite lobster tail and herb oil | $35.00 |
Canard de deux façonsDuck confit and aged duck breast with parsnips purée, haricot vert and cranberry chutney | $44.00 |
Steak d’élan à la polentaBone-in elk loin, creamy goat cheese polenta, and roasted fall root vegetables | $33.00 |
Tournedos de boeuf5oz or 8oz filet with butternut squash purée and roasted Brussels sproutsSide of shrimp
Side of scallops
Topped with Foie gras
| $36 / $41.00 |
16oz Ribeye Steak16oz Ribeye steak with fingerling potatos | $44.00 |
Les Desserts
Our desserts come in boxes and are ready to eat right away.
Terrine au chocolat et pistachesChocolate, Cognac and pistachio terrine, meringues, cherries and sweet cream | $9.00 |
Tarte noisette et chocolatHazelnut and chocolate tart, serve warm, topped with vanilla ice cream and hazelnut brittle | $9.00 |
Gâteau à la canelle et poireBishop’s bread with poached pear, walnut caramel, and cinnamon ice cream |