Served from 11 am to 2 pm
Wednesday to Friday

EGG BENEDICT (ONE OR TWO)
8 / 15
Soft poached organic egg (s) on toasted muffins, Prosciutto and a classic Bearnaise
VEGAN TOAST
12
Grilled olive sourdough bread topped with ricotta, avocado, heirloom tomatoes, micro greens, and pomegranate molasses.
QUICHE
16
Individual spinach and feta cheese quiche, mixed greens, tomatoes and a sherry vinaigrette.
RIGATONI BOLOGNESE
17
Rigatoni pasta with a 4h long Bolognese sauce topped with Ricotta and basil.
TUNA MIX NICOISE
17
Soft boiled egg, heirloom tomatoes, haricots vert, potatoes, olives, tuna mix and a red wine/Dijon vinaigrette.
GRILLED SHRIMP SALAD
17
Marinated and grilled, with Romaine, mango, avocado, grapefruit, preserved lemon and lime dressing.
CHICKEN PAILLARD
19
A marinated chicken breast, flattened, and grilled, served with a head of romaine, Caesar dressing, garlic croutons and Parmesan.
STEAMED MUSSELS
21
Salt Spring Island (Canada) mussels steamed in a coconut broth with a hint of curry and Thai basil.
KALBI
21
Soy and sugar marinated Asian cut short ribs, shiitake and broccolinis, and japanese rice.
JAPANESE CURRY
16
From Yokohama, with chicken carrots and traditional Japanese curry mix and Nishiki rice.
PORK GINGER
17
Paper thin slices of pork belly, marinated with soy sauce, ginger, sugar, sautéed with shiitake mushrooms and served with white rice.
THE BENTO
23
Shiyojake Sockeye salmon, lightly salt cured and pan seared, shiitake mushrooms and broccolinis, white rice, tofu with soy/ginger, crispy nori, and a cup of Miso soup.
MARINATED TOFU
18
Pan seared, with grilled broccolinis, shiitake, charred corn, mangoes, over coconut rice, mint cilantro.

SOUPS

MISO SOUP
7
With shiitake mushrooms, spinach, and green onions silky tofu and green onions.
Add a poached egg 3

Served from 11 am to 2 pm
Saturday & Sunday

EGG BENEDICT
9 / 15
On a toasted muffin with prosciutto and Bearnaise. One or two.
THE QUARTIER LATIN
12
Two eggs any style, two applewood bacon, two pieces of toasted baguette.
THE PARIS CDG
24
Fennel cured gravlax, scrambled eggs, blinis, crème fraiche
INDIVIDUAL QUICHE
17
With sautéed spinach, feta cheese, and a side of greens
HERB OMELET
17
With basil ricotta, shiitake mushrooms, red leaf and frisée salad
FRENCH MISO TOASTS
15
Made with thick brioche bread, topped with vanilla cream and berries
THE BENTO
23
Shiojake Sockeye salmon, lightly cured, tofu with ginger and shoyu, shiitakes, broccolini, rice and Nori served with a miso soup.
CHICKEN PAILLARD
18
Thinly pounded chicken breast, marinated then grilled, heat of romaine, caesar dressing and garlic croutons.
PORK GINGER
17
Pork belly marinated in shoyu, ginger and sugar, shiitakes, mushroom, white rice and green onions, soy and ginger broth
VEGAN TOAST
12
Avocado, tomato, ricotta. Grilled olive bread and pomegranate molasses.
VEGAN YOGURT
13
Coconut based with house-made granola, fresh berries and truffle honey.
Warm Croissant
5
Warm pain au chocolat
5.5

Prix Fixe Menu
November 23 to December 4
Served from 5:30 pm to 9 pm

Wednesday to Sunday

Appetizers

Forest mushroom soup, crème fraiche and “Les Pastras” truffle oil*.

Salt Spring Island mussels in a coconut broth with a hint of curry
and Thai basil.

Classic wedge salad with tomato, avocado, crispy bacon and blue cheese dressing.

 

Entrees

Boeuf Bourguignon: braised beef stew with lardons, carrots and
potato puree.

Asian sea bass, fennel confit in orange juice, tomatoes, and basil.

Chicken fricassee with mushrooms, tarragon and a whole grain mustard sauce.

 

Desserts

Individual cheese cake and blueberry sauce.

Portuguese custard and fresh berries.

Passion fruit crème brulee.

 

2 course / 56
3 course / 65

 

*Les Pastras, Luberon, truffle oil is made with black truffles, not a chemical.

Coffee/Tea
Coffee
3.5
French Press Coffee
5
Tea
3.5
Capuccino
5
Latte
5
Espresso
3.5
Ice tea/coffee
4
Ice Latte
5
Ice Cappuccino
5
Iced Matcha Latte
6
Soft Drinks
Water, bubbly
3.5
Soda
3.5
Orange Juice
4 / 7
Lemonade
4
Arnold Palmer
4
Matcha Lemonade
5
Vin, Champagne, Sake
Champagne Veuve Clicquot
118
Monthuys Brut Reserve
14 / 56
Mimosa, Monthuys Brut
14
Ernest Rapeneau, Brut, 1⁄2 bottle
29
Provence White Sparkling Brut
11/42
Provence Rose Sparkling Brut
11/42
Louise D’Estree, French mousseux
9
Mimosa Louise D’Estree
9
Rose Solis Lumen Organic
10 / 38
Chateau De Valcombe Pastel/rose Organic
11/ 39
Sancerre Domaine Auchere
16 / 64
SB Sauvignon Blanc 2019
11 / 39
Domaine De La Monette Bourgogne Aligote Organic
15 / 59
Cote-Du-Rhone Alleno, Chapoutier
13 / 51
Jean Claude Mas Malbec
10 / 39
Beaujolais Buliant-Bibine Red
11 / 44
Les Carabenes 2020 Pinot Noir
12/46
Clefs Murailles 2019 Vacqueyras
15/ 58
Beer, Sapporo
6
Sparkling Sake (cold)
15
Junmai Sake (cold)
15

Hours

lunch / Wednesday-Friday, 11 am-2 pm
dinner / Wednesday-Sunday, 5:30 pm- 9 pm
brunch / Saturday & Sunday, 9 am-2 pm