Seasonal, locally available ingredients cooked in a classic French-country style.

D’Affinois Cheese, rhubarb marmalade, buckwheat crackers | 16

Warm Marinated Olives | 10

Soupe à l’Oignon Gratinée, bacon, Gruyère, baguette | 18

Endive Salad, bacon, apple, hazelnut, mustard wine dressing | 17

Frites, Parmesan cheese, garlic, parsley, truffle oil | 15

Lettuce, walnuts, goat cheese, tarragon vinaigrette, herbs | 18

Chicken Liver Mousse, grilled baguette, pickles, grainy mustard | 20

Duck Rillettes, grilled baguette, pickles, grainy mustard | 21

Beef Tartare, pommes gaufrettes | 30

SaltSpring Mussels, garlic, paprika, fino sherry or Pernod | 30

Parisienne Gnocchi, hazelnut, spring herbs, Etorki cheese fondue | 30

Chinook Salmon, kohlrabi, summer squash, pistou, turnips | 48

Moules et Frites | 36

Halibut, leeks, potatoes, swiss chard, olive tapenade | 52

Braised Duck Leg, agretti, Shimiji mushrooms, oranges, carrots, pearl onions | 46

Brasserie Burger, bacon, Swiss cheese, arugula, grain mustard aïoli, frites | 29

Steak Frites, red wine & shallot sauce, Roquefort butter

      Certified Angus Beef:    ○ 8 oz Sirloin | 48

                                            ○ 12 oz NY Striploin | 67

             ○ 16 oz Ribeye | 90

○ 8 oz Bavette | 50

○ 8 oz Tenderloin | 75