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

Royal Miyagi Oysters, mignonette (each) | 5

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

Lettuce, walnuts, goat cheese, tarragon vinaigrette, herbs | 18

Beets, witloof chicory, roquefort, tarragon | 18

Pig’s Head, caper remoulade, shallots, dill, breadcrumbs | 18

Country Pate, grilled baguette, pickles, grainy mustard | 20

Beef Tartare, pommes gaufrettes | 30

Cured Salmon, fennel relish, pickled pearl onion, dill | 18

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, shimiji mushrooms, brocoli, sauce soubise| 43

Braised Shortribs, agretti, summer squash, pearl onions, lardon| 50

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