Our menu changes seasonally, about 3-4 times per year. The dinner menu below launches March 21, 2018.
Dinner is served Tuesday-Sunday. Please see our hours.
Bread & Butter
Freshly baked Chartier sourdough with butter and salted herbs.
Add Foie Gras $10
Add Brûlée brie $9
Add Crêton $8
Add Pickled vegetables $6
Tempura fried green beans with smoked maple mayonnaise.
Classic Quebecois poutine. Triple cooked handcut french fries, cheese curds, Montreal gravy. Magic.
Pickled shallots, roasted garlic, green apple and cucumber, capers, and egg yolk on puréed chow chow with an herb and pepper crostini.
Creamy mushroom soup with roasted mushrooms, black pepper whipped cream, balsamic reduction and a truffle and thyme sourdough crostini.
1 lb of PEI mussels with house made andouille sausage, pickled onions, blue cheese and grilled sourdough.
Fried Bologna Sandwich
House made mortadella freckled with pistachios, dried fruit and foie gras, served on a fried dough god with kraft singles and yellow mustard.
Roasted Rutabaga (Vegan)
Grilled rutabaga glazed in cherry molasses topped with pickled avocado, tempura fried green onion, and crispy sage.
Creamy Leaf Salad
Butter leaf lettuce tossed in heavy cream, with radish, pickled red onion,toasted pistachio and sunflower seeds, and Vancouver Island Salt Company roasted garlic salt.
For 2 -$32 / For 4- $60
A daily selection of meats, cheeses, and preserves.
Beaumont Smoked Meat Sandwich
House smoked slow-cooked brisket, sourdough bread, thyme dijon and pickles. Served with triple cooked, hand cut fries.
Sourdough Skin Salmon
Crispy sourdough crusted salmon with garden pea and tomato barley, carrot puree, truffle and tamari vinaigrette, topped with garden vegetable salad.
Tarte au Byalbi
Roasted tomato, eggplant and zucchini tucked into house made pie dough with roasted peach butter, basil vinaigrette, fennel, fava sprouts, and charred lemon sour cream.
Braised chuck, smashed pear, bacon roasted mushrooms, and rosemary panko on pomme purée.
Roasted Bear and the Flower pork belly with toasted pine nut risotto, parsley purée, parmesan crisps, and brussels sprout leaves.
Poulet au Citron
Braised Pine Haven chicken, bacon, and mushrooms surrounded by a lemon, herb and leek cream sauce. Topped with parsnip chips and maple roasted sunchokes.
French Canadian Vegan Poke
Roasted and smoked butternut squash with tamari marinated oyster mushrooms, served on seasoned farro and wild rice, topped with green onion, radish and cucumber.
7oz pan roasted Pine Haven beef tenderloin with rosemary cauliflower gratin, red wine jus, and roasted asparagus.
Ask your server about our daily rotating feature.
Poutine de la mer Rosenau (Pour Deux)
One lb lobster sautéed in garlic and butter, topped with poutine and lobster bisque.
BEER & COCKTAILS
Beer $8 / Mead & Cider $9
14oz Glasses, 6 Rotational Taps
(Cucumber or Basil Lime) +$3
Add Revolution Ice Cream Co. craft sorbet
Charles Henri Blanche Belge
Brasserie Les 2 Frères, Terrebonne. Witbier, nose bright with orange peel and earthiness. (500 ml,5.4%)
Glutenberg Blonde (Gluten-free)
Glutenberg, Montreal. Blonde Ale, Nose of floral hops, tastes of green tea and lemon. (473 ml, 4.5%)
Blanche du Paradis
Dieu du Ciel, Montreal. Wheat Ale. Nose of toasted bread and coriander. Flavours of wheat malt and orange peel. (341 ml, 5.5%)
Four Surfers of the Apocolypso
Le Trou du Diable, Shawinigan. White IPA. Nose of tropical fruits and malt. Flavours of tropical hops. (600 ml,6.5%)
Dunham Saison Framboise
Brasserie Dunham, Dunham. Saison. Nose of pungent red berries. Flavours of raspberries and light yeast. (750 ml, 6.5%)
Trois Mousquetaires Sticke Alt
Microbrasserie Les Trois Mousquetaires, Brossard. Reg lager. Nose of caramel, dried fruits and nuts. Flavours of red apple and sweet malt. (750ml, 6%)
Apricot Wheat Ale
McAuslan St. Ambroise, Montreal. Ale. Nose of banana and fresh fruits with wheat notes. Flavours of apricot and peach. (341 ml, 5%)
Dominus Vobiscum Double
Belgian Dubbel. Nose of rich toffee and dark fruits. Flavours of light spice and malt. (500 ml, 8%)
Kristin’s Pimm’s Cup
Using mint and lemon-lime shrub, we created a hybrid of a British and Cuban classic. Pimm’s No. 1, Goslings Black Seal Rum, and lemon-lime shrub / 2 oz
A crisp and fruity take on the classic spritz cocktail. Aperol, Conti di San Bonifacio Prosecco, strawberry juice and fresh lemon juice
Espolon Blanco Tequila, Limoncello, pomegranate & blueberry shrub, fresh limejuice / 1.5oz /
Le Melon Fracassant
Like a slice of watermelon on a hot day. Refreshing and light. Banff Ice Vodka, Luxardo Maraschino liqueur, watermelon juice, honey-pepper syrup, fresh lime juice / 2oz /
Tanqueray London Dry Gin, Revolution craft cucumber sorbet, tonic / 1oz /
Light and refreshing. Fresh fruit flavours with a subtle spice.Dark Horse Rye, Courvoisier V.S., Cointreau, spiced pineapple syrup, orange juice, lemon, egg white, red wine float / 2oz /
The American classic and with more delicious Rye. Alberta Premium Dark Horse Rye, Courvoisier V.S., Cocchi di Torrino, Benedictine, Orleans and Angostura bitters, and Je Me Souviens tea infused ice sphere / 2.5 oz /
Sweet Morning’s G&T
Combining cold brew to this classic creates a complex and new take. Strathcona Spirits Bourbon Barrel Aged Gin, honey syrup, cold brew coffee, tonic water / 1oz /
A take on the well known tequila classic. Espolon Blanco Tequila, St-Germain elderflower liqueur, Cointreau, grapefruit juice, soda, smoked salt and cinnamon rim / 1.75 oz /
Cherry Cola Flip
Rich and flavourful, notes of vanilla and cherry, caramel and cola. Cruzan Black Strap Rum, Heering Cherry Liqueur, Galliano Vanilla, cola syrup, fresh lime juice and egg white / 1.5 oz /
A fresh and alcohol forward cocktail inspired by eastern flavours. Sipsmith Dry Gin, Suze, Dry Vermouth, green tea, lemongrass and ginger syrup / 2.5 oz /
Herb and Fruit Whiskey Sour
A whiskey sour laced with herbaceous and fruity liqueurs. Rittenhouse Rye Whiskey, Green Chartreuse, Benedictine, Heering Cherry Liqueur, fresh lemon juice and candied ginger / 2.5 oz /