Seasonal, locally available ingredients cooked in a classic French-country style.

D’Affinois Cheese, rhubarb marmalade, buckwheat crackers | 16

Warm Marinated Olives | 10

Soupe à l’Oignon Gratinée, bacon, Gruyère, baguette | 18

Endive Salad, bacon, apple, hazelnut, mustard wine dressing | 17

Frites, Parmesan cheese, garlic, parsley, truffle oil | 15

Raw Albacore Tuna, fingerlings, olives, tarragon, chives, lemon vinaigrette | 18

Beets, chicory, roquefort, almonds, tarragon, red wine vinaigrette | 18

Summer squash, snap peas, green olives, lemon vinaigrette | 17

Veal Sweetbreads, morel mushrooms, chervil | 21

Chicken Liver Mousse, grilled baguette, pickles, grainy mustard | 20

Beef Tartare, pommes gaufrettes | 30

SaltSpring Mussels, garlic, paprika, fino sherry or Pernod | 30

Parisienne Gnocchi, hazelnut, spring herbs, Etorki cheese fondue | 30

Trout, turnips, radishes, snap peas, mushroom sauce | 41

Moules et Frites | 36

Halibut, leeks, potatoes, swiss chard, olive tapenade | 52

Duck Confit, morel mushrooms, broccoli, sunchoke purée | 45

Brasserie Burger, bacon, Swiss cheese, arugula, grain mustard aïoli, frites | 29

Steak Frites, red wine & shallot sauce, Roquefort butter

      Certified Angus Beef:    ○ 8 oz Sirloin | 48

                                            ○ 12 oz NY Striploin | 67

             ○ 16 oz Ribeye | 90

○ 8 oz Bavette | 50