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SALUT LES BON VIVANTS DE VANCOUVER!
As Steve Johanson (Organic Ocean) handed us the last of this season's Spot Prawns, in late June, he promised us a long, dry, hot summer. Having finally delivered on his forecast, we find ourselves comfortably into our Summer menu.
Chefs Gilles L’Heureux and Christopher Hughes have lightened a number of the dishes and added the Vivaneau (Pacific Snapper with a citrus beurre blanc) and a Free-range Spring Chicken with goat cheese and mizuna salad. We bade adieu to the Lamb Bourguignon to make way for the Lamb Sirloin with vegetable ratatouille and horseradish cream. The Bourguignon will, undoubtedly, return to the menu with the first frost. We won’t think of that for now, and will savour la douceur de vivre over a crisp glass of Lake Breeze or Chateau Bergerac, or any of the other artful offerings that our sommelier Nico Artiguenave has chosen. As always, we recommend that you call us for reservations, though we do keep the dinner-bar ‘unreserved’ for walk-in customers.
Salut and a long, beautiful summer to all!
Menu
APPETIZERS |
|
SOUPE A L’OIGNON GRATINÉE |
8 |
Caramelized onion, smoked bacon, Gruyère, Mozzarella |
|
Vegetarian option available |
|
ESCARGOTS DE BOURGOGNE |
9 |
Classic, parsley and garlic butter |
|
PÂTÉ DE CAMPAGNE |
10 |
Country style pork pâté, good for sharing! |
|
LES TARTES FLAMBÉES |
10 |
ALSACIENNE: Caramelized onion puff pastry tart,
lardons, crème fraîche and ricotta, or; |
|
FLORENTINE: Puff pastry tart with spinach, mornay,
goats cheese and black olive dressing. |
|
ASSIETTE DE FROMAGE |
|
Two cheeses and condiments |
7 |
Four cheeses and condiments |
12 |
ASSIETTE DE CHARCUTERIE |
12 |
Daily assortment of local charcuterie, cornichon and
Dijon |
|
MT. PLEASANT PICNIC |
12 |
Combination cheese and charcuterie plate |
|
SALADS |
|
SALADE DE BETTERAVES |
9 |
Roasted beets, fennel and sherry vinaigrette |
|
SALADE DE CHÉVRE CHAUD |
10 |
Roasted Goat cheese crostini, walnuts, seasonal
greens, beets, |
|
raspberry viniagrette |
|
SALADE DE FENOUILLES A L´ORANGE |
10 |
Endive, mizuna, orange segments, shaved fennel and
parmesan, citrus vinaigrette |
|
FAUSSE NIÇOISE |
11 |
Our version of the Niçoise classic with seared
albacore tuna. |
|
Vegetarian option available |
|
MAINS |
|
MOULES FRÎTES |
16 |
Mussels Marinières or daily special; ask your server |
|
CANARD CONFIT
|
17 |
Crispy duck leg confit, fingerling potatoes, frisèe,
green beans, port jus |
|
SAUMON POELÉ |
17 |
Pan roasted wild Salmon, zucchini ribbons, roasted
garlic potato salad with crispy shallots, mustard seed and dill crème fraîche |
|
VIVANEAU |
17 |
Pacific Snapper with crispy nugget potatoes,
vegetable sautèe and citrus beurre blanc |
|
LES TOULOUSE |
17 |
Toulouse Sausage with tomato chutney and port pan
jus. Choice of pommes purée or green salad |
|
LE STEAK FRÎTES |
17 |
Hanger Steak served with fries and choice of: Red
Wine Shallot Jus; Herb Butter or Green Peppercorn Cream Sauce. Salad option
available. |
|
VOLAILLE |
18 |
Free range Spring Chicken, goat cheese and mizuna
salad, mash and gaufrette potatoes,lemon, garlic and herb vinaigrette |
|
L`AGNEAU |
19 |
Pan roasted Lamb Sirloin with vegetable ratatouille
and horseradish cream |
|
FILET DE BOEUF GRILLÉ |
19 |
Tenderloin with potato gratin and glazed vegetable,
choice of: Red Wine Shallot Jus; Herb Butter; Green Peppercorn Cream Sauce |
|
PORTOBELLO PARMENTIER |
16 |
Garlic roasted Portobello mushroom and seasonal
mushroom sauté, |
|
Parmesan and Gruyère gratinee potato purèe, seasonal
greens |
|
SIDES |
|
Seasonal Vegetables |
5 |
Garlic Green Beans |
5 |
Pommes Purée |
5 |
Pommes Frîtes |
5 |
Marinated Olives |
4 |
DESSERTS |
|
Classic Crème Brûlée |
6 |
Lemon Cream Tart |
6 |
Milk Chocolate Mousse |
7 |
Nut crusted Chocolate Silk Cake |
7 |
| {On groups of 8 or more, 15% gratuity added} |
______________________________________________________________________________
Prix Fixe Menu for Parties of Ten or More
2 COURSES – $26 |
3 COURSES – $33 |
APPETIZERS |
SOUPE A L`OIGNON GRATINÉE |
Caramelized onion, smoked bacon, Gruyère, Mozzarella |
or |
SALADE DE BETTERAVES |
Roasted beets, fennel, seasonal greens and sherry vinaigrette |
or |
ESCARGOT DE BOURGOGNE |
Classic, parsley and garlic butter |
MAINS |
CANARD CONFIT |
Crispy duck leg, fingerling potatoes, frisée, green beans andport wine jus |
SAUMON POELÈ |
Pan roasted wild Salmon, zucchini ribbons, roasted garlic
potato salad, crispy shallots with mustard seed and dill crème fraîche |
or |
LE STEAK FRÎTES |
Hanger steak served with fries and red wine shallot jus |
Salad option available |
or |
FILET DE BOEUF GRILLÉ (ADD $3) |
Beef tenderloin with potato gratin, |
DESSERTS |
Classic crème brûlèe |
or |
Milk chocolat mousse |
or |
Lemon cream tart |
Wine List
|
RED |
|
|
|
|
|
|
Varietal/Vintage |
Country/region |
GL |
BTL |
|
|
|
|
|
|
|
Desert Hills |
Gamay 08 |
Canada-BC |
9.5 |
38 |
|
Chinon |
Cabernet Franc 06 |
France-Loire |
8.5 |
34 |
|
Spy Valley |
Pinot Noir 07 |
New Zealand-Marlborough |
12 |
48 |
|
Argyle |
Pinot Noir 06 |
US-Oregon |
|
65 |
|
Ch de Camplazens |
Grenache 06 |
France-Languedoc |
10 |
40 |
|
Beronia |
Tempranillo 04 |
Spain-Rioja |
10.50 |
42 |
|
Ch de Cabriac |
GSM
07 |
France-Corbières |
8 |
32 |
|
Ch Pech-Latt |
Organic
Old Vine 06 |
France-Corbières |
|
55 |
|
E.Guigal |
Grenache/Syrah 05 |
France-Rhône Valley |
11.50 |
45 |
|
Pentâge |
Syrah 06 |
Canada-BC |
11 |
44 |
|
Crozes-Hermitage |
Syrah 03 |
France-Rhône Valley |
|
52 |
|
Vacqueyras |
GSM/Cinsault 07 |
France-Rhône Valley |
|
58 |
|
Gigondas |
GSM 06 |
France-Rhône Valley |
|
65 |
|
Chateauneuf du Pape |
GSM 06 |
France-Rhône Valley |
9 |
5 |
|
Norton Reserva |
Malbec 05 |
Argentina-Mendoza |
10.50 |
42 |
|
Ch Rouselle |
Bordeaux Blend 05 |
France-Côte de Bourg Bdx |
12 |
48 |
|
The Show |
Cabernet Sauvignon 07 |
US-Nappa Valley |
9.5 |
38 |
|
Truchard |
Cabernet Sauvignon 05 |
US-Carneros |
|
55 |
|
Graceland |
Bordeaux Blend 06 |
South Africa-Stellenbosch |
|
60 |
|
Wingnut |
Zinfandel 07 |
US-Amador |
9.5 |
38 |
|
Klinker Winery |
Old Vine Zinfandel 06 |
US-Lodi |
|
65 |
|
Seghesio |
Old Vine Zinfandel 06 |
US-Sonoma |
|
85 |
|
|
|
|
|
|
|
WHITE |
|
|
|
|
|
|
Varietal/Vintage |
Country/Region |
GL |
BTL |
|
|
|
|
|
|
|
Dr Loosen |
Riesling 08 |
Germany-Mosel |
9 |
36 |
|
Pentage |
Riesling 07 |
Canada-BC |
9.5 |
38 |
|
Pfaffenheim |
Gewurtztraminer 07 |
France-Alsace |
9 |
36 |
|
Lake Breeze |
Pinot Blanc 08 |
Canada-BC |
8.5 |
34 |
|
Pfaffenheim |
Pinot Gris 07 |
France Alsace |
9 |
36 |
|
Kettle Valley |
Pinot Gris 08 |
Canada-BC |
|
46 |
|
Le Clos du Bourg |
Sauvignon Blanc 08 |
France-Touraine |
8 |
32 |
|
Sancerre |
Sauvignon Blanc 08 |
France-Loire |
|
60 |
|
L.Bernard |
White Rhône Blend 06 |
France-Côte du Rhône |
9.50 |
38 |
|
Petit Chablis |
Un-oaked Chardonnay 07 |
France-Chablis |
11.50 |
46 |
|
Orofino |
30% Oaked Chardonnay 08 |
Canada-BC |
11 |
44 |
|
Beringer Napa |
Oaked Chardonnay 05 |
US-Napa Valley |
|
50 |
|
“Renommée” |
Chardonnay 97 |
France-Burgundy |
|
75 |
|
|
Varietal/Vintage |
Country/Region |
GL |
BTL |
|
ROSE |
|
|
|
|
|
Pfaffenheim |
Pinot Noir 07 |
France-Alsace |
9 |
36 |
|
|
|
|
|
|
|
SPARKLING |
|
|
|
|
|
Cordoníu Riserva |
Blend NV |
Spain-Catalonia |
9 |
36 |
|
Cordoníu Rose |
Pinot Noir NV |
Spain-Catalonia |
9 |
36 |
|
Mumm Nappa |
Blend NV |
US-Napa |
|
50 |
|
Heidseck Charles |
Blend NV |
France-Reims |
|
130 |