Dinner is served from 5:30 pm to 9 pm
Wednesday to Saturday – Last seating is at 8:15pm

APPETIZERS 

Hiyayakko: chilled ginger/soy tofu, bonito shavings, grated ginger and shredded Nori   13

PEI muses, coconut broth, panang curry and Thai basil   18

Summer cantaloupe soup, pomegranate seeds and Espelette pepper  14

Mediterranean salad, haricot vert, tomatoes, and corn accras (fritters)   14

Japanese gyozas (shrimp, pork or vegetable) with a traditional dipping sauce 13

ENTREES 

Rosebird Ranch wagyu flank steak, roasted artichokes, fingerling potatoes, porcini Bearnaise sauce  39

Pan seared Maine scallops, green pea risotto, pea tendrils  36

A classic of French cuisine, chicken “Cordon Bleu”, ham, Gruyère, red leaf & frisée salad  28

Miso/sake marinated black cod, sautéed broccolini’s and Nishiki rice  34

The Bento Box, with Shiyojake salmon (lightly salt cured), shiitake mushrooms, ginger marinated tofu, white rice and miso soup 30

DESSERTS

Grilled pineapple, vanilla ice cream and caramel sauce 13

Individual cheesecake and blueberry compote 12

Strawberry, meringue bits & crème fraiche  12

Served from 9 am to 2 pm
Saturday & Sunday – Last seating is at 1:30pm

EGG BENEDICT WITH AVOCADO
11 / 15
On a toasted muffin with prosciutto and Bearnaise. One or two.
EGG BENEDICT WITH CANADIAN HAM
12 / 17
On a toasted muffin with prosciutto and Bearnaise. One or two.
EGG BENEDICT WITH GRAVLAX
15 / 21
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
27
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
20
Chicken breast, pounded thin, marinated then grilled served with a head of romaine with Caesar dressing and fresh garlic croutons
PORK GINGER
17
Pork belly, marinated in shoyu, sugar and ginger, sliced thin and sautéed with shitake mushrooms and spring onions atop of white Nikishi rice.
LE PAILLASSON
17
Crispy hash-brows with a chicken sausage, a sunny egg and a side of greens.
VEGAN TOAST
12
Grilled olive sourdough bread topped with vegan ricotta, mini heirloom tomatoes, avocado and pomegranate molasses.
VEGAN YOGURT
13
Coconut based with house-made granola, fresh summer berries and truffle honey.
Warm Croissant
5
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.

Served from 11 am to 2 pm

Thursday and Friday – Last seating is at 1:30pm

QUICHE
17
Individual spinach and feta cheese quiche, mixed greens, tomatoes and a sherry vinaigrette.
EGG BENEDICT (ONE OR TWO)
12 / 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.
FRENCH OMELET
17
Rolled French omelette with Shiitake mushrooms, basil ricotta, grilled asparagus with a side of red leaf/frisee salad.
VEGAN TOAST
12
Grilled olive sourdough bread, topped with vegan ricotta (cashews), mini heirloom tomatoes, avocado, pomegranate molasses.
CHICKEN PAILLARD
20
A marinated chicken breast, flattened, and grilled, served with a head of romaine, Caesar dressing, garlic croutons and Parmesan.
GRILLED SHRIMP SALAD
17
Romaine lettuce, mango, avocado, grapefruit, mint and cilantro and preserved lemon dressing.
TUNA MIX NICOISE
17
Soft boiled egg, heirloom tomatoes, haricots vert, potatoes, olives, tuna mix and a red wine/Dijon vinaigrette.
STEAMED MUSSELS
17
Prince Edward Island Mussels steamed in a coconut broth, a hint of curry and Thai basil.
PORK GINGER
17
Paper thin slices of pork belly, marinated with soy sauce, ginger, sugar, sautéed with shiitake mushrooms and served with white rice.
KALBI
23
Soy and sugar marinated Asian cut short ribs, shiitake and broccolinis, and japanese rice.
THE BENTO
25
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.
GYOZA
8
Pork, shrimp or vegetarian Japanese dumplings (5)

SOUP

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.

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
Joseph Perrier Champagne Brut
92
Monthuys Brut Reserve
78
Crémant D'Alsace Rose sparkling Brut
13/49
Cremant D'Alsace sparkling Brut
13/49
La Folie Sparkling Brut
10/39
Fleuraison blanc de blanc brut
10/39
Mimosa Fleuraison blanc de blanc brut
10
Ernest Rapeneau, Brut, 1⁄2 bottle
26
White

 

Sancerre Domaine De La villaudiere
18/69
Domain De La Fessardiere Muscdet
10/39
Jean Claude Mas Chardonnay
8/30
Maison Chardonnay Cuvee Eame
78
SB sauvingnon Blanc 2019
12/48
Domaine De La Monette Bourgogne Aligoté Organic
16/64
Rose

 

 

Solis Lumen Organic
8/32
campuget Rose
10/38
Mirabeau classic Rose
8/32
Red

 

 

Alleno and Chapoutier Cotes-Du-Rhone
12/48
Jean Claude Mas Malbec
10/39
Bourgogne Pino Noir
14/56
Les carabenes 2020 Pinot Noir
12/48
Bourgogne Pino Noir
14/56
Maison Pinot Noir Cuvee Edme
78
Clefs Murailles 2019 vacqueyras
15/59
Ducour Cabernet Sauvignon
10/40
Kuroushi Junmai sake
18
Sparkling sake
15
Junmai sake
15
Beer, Sapporo
6

Hours

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

WE WILL BE CLOSED FOR THE SUMMER