Auberge du Pommier Menu

green salad, goat cheese, toasted pepitas, figs, Champagne vinaigrette

yellowfin tuna, haricots verts, fingerling potato, egg

hand-cut beef, Dijonnaise, Roscoff onion, gem lettuce, gaufrette potato

Chantecler chicken, pistachios, whipped mustard, pickles

seared foie gras, honey roasted pear, pain d’épices, sauce bigarade

grilled beet salad, smoked sheep’s yoghurt, umeboshi, habanada pepper, Treviso, shiso

St. Brigid’s butter serves two

ricotta-stuffed ravioli, tarragon, roasted onion jus, black truffle, radish

grilled sea bream, Manila clams, king oyster mushrooms, fingerling potato, smoked butter

Bayonne ham, Saint-Paulin cheese, poached duck egg, arugula, hazelnuts

B.C. king salmon, romesco, Picholine olives, grilled zucchini

roasted Cornish hen, maitake mushrooms, Ontario corn, sauce vin jaune

duck confit, cassoulet, bacon lardons, frisée

rapini, frites, sauce au poivre

Guanaja chocolate & hazelnut mousse, coffee ganache, tonka bean ice cream

lemon tartelette, crème frâiche ice cream, white chocolate crumble

Chef’s daily selection of cheese, buttermilk raisin biscuits, seasonal compote, honey

garlic, parsley, cremini mushrooms, jus, puff pastry

grilled beet salad, smoked sheep’s yoghurt, umeboshi, habanada pepper, Treviso, shiso

hand-cut beef tartare, Dijonnaise, Roscoff onion, gem lettuce, gaufrette potato

Chantecler chicken, Dijon mustard, pistachios, pickles

cured scallop & truffle mille feuille, leeks, mâche, sauce ravigote

seared foie gras, honey roasted pear, pain d’épices, sauce bigarade

B.C. king salmon, romesco, Picholine olives, grilled zucchini

grilled Ibérico pork secreto, shallot rings, maitake, watercress, sauce charcutière

lamb chops, braised lamb belly, caponata, pine nuts, smoked eggplant, tomato confit

butter-poached wild Atlantic halibut, artichoke barigoule, leek fondue, caviar beurre blanc

dry-aged Hudson Valley duck breast, celeriac, duck confit, Swiss chard, caramelized onion jus

porcini mushroom confit, grilled broccoli, jus

bourbon, apple, frangipane, pecans

Chef’s daily selection of cheese, buttermilk raisin biscuits, seasonal compote, honey

Valrhona Équatoriale 55% ganache, hazelnut praline, whipped Valrhona Dulcey 35%, raspberries

vanilla crème anglaise