The Menu

Served from 11 am to 2 pm
Wednesday to Friday – Last seating is at 1:30pm

EGG BENEDICT (ONE OR TWO)
10 / 17
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.
HERB OMELET
17
Rolled French omelette with Shiitake mushrooms, basil ricotta with a side of red leaf/frisee salad.
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
Romaine lettuce, mango, avocado, grapefruit, mint and cilantro and preserved lemon 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
25
Salt Spring Island (Canada) mussels steamed in a coconut broth with a hint of curry and Thai basil.
KALBI
23
Soy and sugar marinated Asian cut short ribs, shiitake and broccolinis, and japanese rice.
MARINATED TOFU
18
Pan seared, with grilled broccolinis, shiitake, charred corn, mangoes, over coconut rice, mint cilantro.
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.
JAPANESE CURRY
16
From Yokohama, with chicken carrots and traditional Japanese curry mix and Nishiki rice.

SOUPS

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

We use only fresh ingredients and everything is prepared in the morning. Please consider making an early reservation if you want to try a specific dish as we may run out of popular dishes later in the day.

Served from 11 am to 2 pm
Saturday & Sunday – Last seating is at 1:30pm

EGG BENEDICT
11 / 17
On a toasted muffin with prosciutto and Bearnaise. One or two.
THE QUARTIER LATIN
13
Two eggs any style, two applewood bacon, two pieces of toasted baguette.
THE PARIS CDG
26
Fennel cured gravlax, scrambled eggs, blinis, crème fraiche
INDIVIDUAL QUICHE
16
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
19
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

We use only fresh ingredients and everything is prepared in the morning.
Please consider making an early reservation if you want to try a specific dish as we may run out of popular dishes later in the day.

Prix Fixe Menu
March 22 to April 2
Served from 5:30 pm to 9 pm
Wednesday to Sunday – Last seating is at 8:15pm

APPETIZERS

Mushroom soup, roasted garlic & tomato crouton.

Saltspring Island mussels, coconut broth, a hint of curry, and Thai basil.

Burrata, heirloom tomatoes, pomegranate molasses.

ENTREES

Rosewood ranch Wagyu flank steak, roasted potatoes, rainbow chards, classic FMC Bearnaise sauce. (additional $10)

Oven-roasted Icelandic cod, bok choy and shiitake mushrooms, and tempura broth.

Chicken fricasse, heirloom carrots, porcini, and mashed potatoes.

DESSERTS

Profiteroles with vanilla ice cream and chocolate sauce.

Individual cheesecake and blueberry sauce.

Early spring berry tartelette with strawberry coulis.

2 courses / 56
3 courses / 65

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
Joseph Perrier Champagne Brut
72
Monthuys Brut Reserve
16 / 64
Mimosa, Monthuys Brut
16
Crémant D'Alsace Rose sparkling Brut
13/52
Cremant D'Alsace sparkling Brut
13/52
Provence white sparkling Brut
11/42
Provence Rose Sparkling Brut
11/42
Louise d'Estree Brut
9
Louise d'Estree Brut Mimossa
9
Ernest Rapeneau, Brut, 1⁄2 bottle
26
Rose Solis Lumen Organic
10/38
Chateau De Valcombe Pastel/rose Organic
11/42
Sancerre Domaine Auchere
16 / 64
Jean Claude Mas Chardonnay
8/ 30
S B Sauvingnon Blanc 2019
11 / 39
Domaine De La Monette Bourgogne Aligoté Organic
15 / 59
Cotes-Du-Rhone Alleno, Chapoutier
13 / 51
Jean Claude Mas Malbec
10 / 39
Beaujolais Buliant-Bibine
12 / 48
Les Carabenes 2020 Pinot Noir
12 / 46
Clefs murailles 2019 Vacqueyras
15 / 59
Ducour Cabernet Sauvignon
10 / 40
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

The Menu