Soupe du Jour - composed daily

Salade Verte - Mesclun greens tossed in an aged red wine vinagrette w/ toasted pumpkin seeds & caramelized apricot

Paté - Course duck liver paté en croute w/ house-brined pickles, grainy mustard and crostini

Escargots La Palette - Marinated escargots sauteed with morels, leeks, baby spinach, spinach, torn croutons, & lemon-dill beurre blanc

Fromage Fondant - Double-breaded deep fried camembert w/wine braised cabbage, apple and walnut

Saucisson de Mer - Shrimp chorizo stuffed calamari, breaded and fried served with chunky green olive tapenade and tomato caper ragout

Riz de veau - Smoke-cured sweetbreads, black trumpet mushrooms, crispy chicken skin, roasted garlic butternut squash puree, chive fleurette chantilly & red onion confit

les Huitres - Half-dozen fresh oysters on the half shell w/ champagne mignonette (2 of each of 3 different kinds, selection changes daily)

Foie Gras - Cast iron seared foie gras w/ maple brandy pan drippings, pan fried toast & granny smith (try it with a 2oz glass of sweet late harvest muscat - 8)

Le Végéterién - House-smoked ricotta & leek quiche on warm winter salad of butternut squash, walnuts, pear, caramelized onion and Belgian endive with maple buttermilk vinaigrette

Poulet - Roasted Chicken breast supreme, ballantine of chicken thigh, garlic roasted brussels sprouts, pumpkin sage bread pudding & coq au vin sauce

Poisson - House smoked Norweigan mackerel w/ colcannon potato, savoy cabbage, chives, creme fleurette, & pickled golden cauliflower

Confit de Canard - Pan-seared maple-glazed confit of duck legs, spaetzle, duck beurre noisette, chanterelles, spinach and chiogga beets

... - also available with one leg only

Steak/Frites - AAAA black angus striploin (Alberta) w/ black garlic butter, port-glazed shallots & demi served w/ Yukon fries & house mayo

Trio de Boeuf Musqué (NWT) - Musk-ox threeway w/ pan-roasted tenderloin, elderberry juniper demi, pine-infused ragout & cedar smoked sausage, served w/chanterelles, topinambours, heirloom beet and carrot

Sanglier - Ouraboaros (Manitoba) - Pan roasted wild boar tenderloin served medium-rare to medium, boar belly stuffed duck neck and confit head, roasted chestnut, celery root, apple, parsnip and red cabbage w/ maple mustard jus

Bison (Alberta) - Cast-iron seared grass-fed bison rib-eye (Ontario), served rare to medium-rare w/ kidney & bone marrow persillade and frites

Cerf (Québec) - Venison Tenderloin served rare w/ truffled chanterelle oat risotto, winter vegetables w/blueberry-juniper demi

Duck 'n' Buck - 4 oz venison tenderloin and leg of duck confit w/ above sides

Prix Fixe - Any appetizer, main course and dessert that are marked w/ an asterisk (*)