Our Menus
Dinner à la carte, cocktails & wine by the glass, and Carte Blanche — composed for downtown Toronto.
À la Carte
Entrées, plats principaux, et spécialités. Prix en CAD.
Entrées
Tartare de Bœuf [Beef Tartare]
Anchovy, parsley, potato, black truffle, egg yolk
32
Carpaccio de Cerf [Venison Carpaccio]
Juniper, Tête de Moine, hazelnut vinaigrette
29
Salade d’Endives [Endive Salad]
Avocado, radish, crème fraîche, chèvre
25
Tarte Tatin de Courgette [Zucchini Tart]
Tomato, eggplant caviar, mimolette, goat cheese
26
Ris de Veau [Veal Sweetbreads]
Fennel dust, black truffle, sunchoke, chervil, jus
36
Foie Gras du Québec [Quebec Foie Gras]
Vol-au-vent, rhubarb, morels, shallot cream
44
Plats principaux
Truite en Croûte [Sourdough Crusted Trout]
Meunière sauce, green beans, toasted almonds
45
Turbot Poêlé [Seared Turbot]
Kombu velouté, pickled lemon, miso butter
52
Risotto au Homard [Lobster Risotto]
Escargot, Vadouvan butter, carrot, cilantro
61
Wagyu au Poivre [Peppered Wagyu]
Bavette cut, peppercorn, double cream, Dijon
78
Bœuf Bourguignon [Burgundy-Braised Beef]
Short rib, pearl onion, mushrooms, carrot, lardon
47
Souris d’Agneau Braisée [Lamb Shank]
Olive, apricot, cauliflower ‘couscous’, pine nuts
79
Les spécialités
Tagliatelles Au Homard [Lobster Tagliatelle]
All egg yolk & spinach pasta, St. Brigid’s butter, Champagne, lemon, chive.
lobster only
71
with caviar
99
with truffle
92
les trois (all three)
120
Le Pithivier de Bison [Bison Wellington]
Tenderloin, foie gras, mushroom duxelles, spinach, pomme purée, glazed carrots
89
Some items contain raw or lightly cooked ingredients. Please inform your server of any allergies before ordering. While we do our best to accommodate, no dish can be guaranteed allergen-free.
Cocktails & Wine by the Glass
House cocktails, apéritifs, zero-proof pours, and vins au verre. Prices in CAD.
Cocktails
DE LA MAISON
Dernier Moi
Altos Plata Tequila, maraschino, sapin, gentian, lime
20
Les S
Lot 40 rye, wild strawberry liqueur, curaçao, pistachio, lemon, black pepper
21
Death in Paris
Absinthe, mint liqueur, grapefruit, sparkling wine
23
Goldfish
Beefeater gin, apricot, verjus, port
24
Daiquiri Bloquel
Havana Club rum, rhum Agricole, lime juice & oil, cane juice & syrup
19
Apéritif
Lucie Spritz
Luc Belair rare rosé, grapefruit, elderflower liqueur, rosemary
22
Arsenic
Lillet blanc, violet liqueur, botanicals, absinthe, amarena cherries
16
Le Sans
Zero alcohol alternatives
Temps d’été
Passion fruit, vanilla, smoke & tonic
15
Faux-groni
JNPR, BTTR, VRMT, blood orange
19
Vins au verre
Pétillant
Blanc de Blanc Brut
2017 Kew Vineyards, Beamsville, CAN
22
Champagne, Grand Brut
NV Perrier-Jouët, Épernay, FR
45
Blanc
Southwest Blend
2024 Ch. de Roquefort, Terres Basses, Provence, FR
17
Marsanne / Roussanne
2021 Julien Pilon, Rhône Valley, FR
22
Chardonnay
2023 Louis Jadot, Mâcon-Villages, Burgundy, FR
25
Chardonnay Blend
NV Gaidoz-Forget, Coteaux Champenois, FR
33
Rosé
Grenache Blend
2024 Res Fortes, Côtes du Roussillon, FR
20
Rouge
Grenache Blend
2023 Ch. de Roquefort, Gueule de Loup, Provence, FR
20
Cabernet Sauvignon Blend
2022 Dom. de Triennes, Les Auréliens, Provence, FR
22
Merlot Blend
2020 Château Tour Bayard, Saint-Émilion, FR
28
Pinot Noir
2023 Dom. Régnard, Hautes Côtes de Beaune, Burgundy, FR
32
Carte Blanche
A seasonal journey through Chef Michael Angeloni’s kitchen — composed entirely by the chef.
Five courses · $170 per guest“Carte blanche” means giving the chef the freedom of the menu.
We compose the evening from what arrived that morning, what is at its peak, and what we are most excited to put on the plate. The menu changes with the market and the kitchen’s instinct, so courses are not printed in advance. Whole-table participation is required. Allow approximately 2.5 hours.
Dietary accommodations are available with 48 hours notice — please share preferences and restrictions when reserving.
Reserve with a note that you would like Carte Blanche, or call 416-788-9054 to discuss the evening with our team.
Ready to choose your seat at the table?
Reserve a Table