In keeping with this principle, food and drink are acquired and prepared according to the standards and practices of French haute cuisine, using only the finest and freshest ingredients, then given a modern interpretation that has been influenced by the singular experience and outstanding talents of Chef Neil Baxter.

Opening May 29.

Lunch Menu:
$30/per person

Prix fixe menu includes one appetizer and one main course

Appetizers:

• A terrine of shallot hill baby leeks with pickled mushrooms, and truffle juice vinaigrette
• Seared and chilled tuna in a little salad of young soybeans and fennel, with smoky paprika oil
• Cold poached lobster with a modern interpretation of salade aux fruits à la japonaise, which contains green mango, cucumber, watercress and crème fraîche - Supplementary charge $20
• Sautéed quebec duck foie gras spiced brioche toast, and mango and lime salsa - Supplementary charge $20

Main dishes:

• Vegetarian, roast Portobello mushroom and grain filled crêpes with a warm brown butter-soy vinaigrette
• Roast halibut glazed with butter flavoured with garlic and fresh herbs, with pickled shrimp and grilled corn salad
• Loin of Ontario lamb sous vide grilled Portobello mushrooms, French beans, and fresh goats’-milk cheese
• Crisp, succulent confit of duck, Israeli couscous, roast carrots and white turnips, and a rich braising jus