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

Warm Marinated Olives | 10

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

Delice de Bourgogne, quince marmalade, buckwheat crackers | 16

Bitter Green Salad, lardon, hazelnuts, mustard wine dressing | 18

Radicchio Salad, comte, date vinaigrette | 18

Albacore tuna, celeriac puree, piperade | 19

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

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

Duck Rillettes, grilled baguette, pickles, grainy mustard | 21

Beef Tartare, pommes gaufrettes | 30

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

Parisienne Gnocchi, mushroom ragout, parmesan | 30

Trout, futsu squash, kale, sage brown butter | 46

Moules et Frites | 36

Lingcod, fingerling potatoes, broccolini, arugula, sauce romesco | 53

Braised Duck Leg, witloof chicory, apples, parsnips | 48

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

Beef Cheeks, oyster mushrooms, sunchokes, swiss chard | 56

Steak Frites, red wine & shallot sauce, Roquefort butter

      Certified Angus Beef:    ○ 8 oz Sirloin | 48

                                            ○ 12 oz NY Striploin | 69

             ○ 16 oz Ribeye | 92

○ 8 oz Bavette | 50