Our every meal has
its own unique story we want
to share with you
Charcuterie & Fromage
Assiette de CharcuterieGFO
A selection of homemade meats, terrines and served with cornichons, mustard and crostini’s
Assiette de FromageGFO
A selection of cheeses (4oz) served with crostini’s.
Les Huitres GF
Half dozen fresh seasonal oysters on half shell, served with exotic mignonette
Salade d’Endives au BleuV GF
Belgian endive salad with diced apples and roasted walnuts and blue cheese..
Salade Verte V GF
Butter lettuce with nuts and house dressing
French onion soup, gratineed with Swiss gruyere cheese.
Gravlax de SaumonGFO
Salmon gravlax of Tsar Nicolas II served with blinis and a dill and chive cream
Les Escargots de Bourgogne GFO
Burgundy snails baked with fresh herbs and garlic butter in edible escargots pastry shells.
Foie Gras de CanardGFO
Poached Foie - served with Chutney and toasted Baguette
Seared - served with caramelized apples, aged balsamic reduction
La Bouillabaisse GFO
A Classic from Marseille
Fresh market seafood bouillabaisse in a spicy and saffron broth, served with garlic crostini’s and “rouille” dressing. A specialty of Provence.
Le Cassoulet GFO
A Classic from Toulouse
Duck leg confit, in-house pork belly and Toulouse sausage served over a navy bean ragoût with a hint of garlic. A specialty of the Southwest of France.
Le Lapin à la MoutardeGF
A Classic from Dijon
Braised Fraser Valley rabbit in a French mustard and creamy tarragon sauce served with vegetables. A specialty of Burgundy.
1 Leg $37/2 Legs $55.00
Le Bœuf Bourguignon
A Classic from Burgundy
Beef stew braised in red wine, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon and served with Tagliatelle.
Fish & Shellfish
Crevettes et Noix de Saint JacquesGF
Seared flambéed scallops and prawns served with berry coulis, bisque sauce and vegetables.
Noix de Saint Jacques Rossini GF
Seared scallops topped with seared foie gras, creamy truffle sauce and shaved truffle.
Le “French Bougie Burger”
Patty Certified Angus beef tenderloin
The Bourgeois Burger - Brioche Bun, brie cheese, mushrooms, truffle aioli, siracha, picked onions and served with French fries.
Add Foie gras.
Le Steak TartareGFO
Certified Angus beef tenderloin served with French fries
Classic Steak Tartare hand chopped to order, served raw with condiments and spices (5oz)
Grilled certified Angus beef tenderloin served with Vegetables and mashed potatoes
Filet mignon grillé with wild mushroom, Porto sauce (6 oz)
Terre & Mer Surf and Turf with prawns and scallops(6 oz)
Rossini topped with seared foie gras, truffle sauce and shaved truffle(6 oz)
Le Carré d’AgneauGFO
Herb Crusted Rack of Lamb served with butternut puree, ratatouille and rosemary jus
Cuisse de Canard Confit
Duck leg confit with Aged Sherry Jus with vegetables
1 Leg $31/2 Legs $47
Spaghetti à la Sauce aux Truffes V
Spaghetti with sauteed oyster mushroom, truffle sauce, shaved truffle.
Bread & Butter
All dishes are prepared from scratch in-house with the freshest ingredients Vegetables are sourced from local organic farms