Calamari Fried or Grilled

Dusted in Fennel Pollen
With Piri Piri Aïoli, Lime and
Cilantro Sprouts

Mussels Marinière

In a Chardonnay Broth with
Leeks, Shallots, Garlic,
Parsley, Lemon & Finished
With Crème Fraîche

Braised Veal Cheek Tacos

With Avocado Coulis,
Spicy Pico De Gallo,
Micro-Cilantro

House-Made Ricotta Spätzle

With Pig Variations,
Cauliflower Soubise, Hen of
the Woods, Zucchini Ribbons

ZucchiniFresh Mozzarella Fritters

With Piri Piri Aïoli,
Horseradish Gremola

Chilled Poached Wild Shrimp

With Gazpacho Verdé Coulis,
Living Sprouts,
Toasted Almonds, Lemon Oil

Lobster Soufflé

French Brie, Asparagus, & Fine Herbs

Mushroom Soufflé

Snow Goat Cheese, Leeks & Truffle Oil

Seafood Zarzuela

Spanish Seafood Stew -a Hazelnut, Tomato,
Romesco, Bacon Sofrito Mélange

Pan-Roasted Salmon

On Charred Leek Farro, Green Asparagus,
Warm Carrot-Ginger Vinaigrette & Orange Butter

New York Steak Frites

Topped with Truffled Marrow Butter, Peppercorn
Porto Sauce & Persillade Pommes Frites

Crispy Duck Confit

On Spiced Roasted Cauliflower with
Haricot Verts, Grilled Hearts, Toasted Almonds,
Huckleberry Gastrique

Braised Osso Bucco

With Horseradish Gremolata, Braising Juices
Zucchini & Mozzarella Fritters

Linguine Putanesca

With Wild Gulf Shrimps, Sea Scallops, Olives,
Capers & Chiles in a Tomato Fondue

The J-Bistro Burger

Ground AAA Alberta Beef Striploin topped with

Wild Mushroom Fricassée,

On a Ciabata with Specialty Condiments
& Parmesan Pommes Frites

Sunchoke-Leek Soup

With French Escargots,
Dill Crème Fraîche

Goat Cheese

Pecan crusted, Herbed
Honey-Orange Organic
Greens, Pear Compote

Caesar

With Romaine, Bacon and
Parmigiano Reggiano Crisp

Organic Greens

With House Dressing

Warm Radicchio Salad

With Baby Spinach tossed in
Stilton Dressing, Bacon,
Toasted Pistachios and a
Duo of Grapefruit

Brie Fritter

Fried Spinach & Red
Currant Cumberland

Steak Tartar

Truffle Salted Fingerling
Potato Chips

Foie Gras Terrine

Madeira Gelée, Toast Points

Oysters

On the half Shell-
Peasants
& Chippiganes

Beet & Blue

Chilled Roasted Heirloom Beets
and Stilton Cheese, Cauliflower
Crème Fraîche, Pear Mostarda, Frisée and
Toasted Hazelnuts

Thin Crusted Gourmet Pizza

Hand-Spun & House-Made with Tipo 00 Flour
With Housemade Head Cheese, Niçoise Olives,
Wild Mushrooms & Pressed Yogurt

Pan Roasted Monkfish Filet

On Fresh Cranberry Coulis, Ricotta Gnocchi and
Smoked Garlic Kale with Roasted Pear-Fennel
Compote & Aged Balsamic

Grilled Beef Tenderloin Waldorf

With a Warm Roasted Pear, Spinach & Walnut
Salad, Celery Root Puree, Red Wine Onion
Marmalade and a Stilton Béarnaise Sauce

French Escargots Bourguignonne

With Almond Puffed Potatoes,
Lardons & Wild Mushrooms in a
Saskatoon Berry Mustard Veal
Jus & Mapled Shallot Confit

Tuscan Ribollita Soup

With Rapini, Butternut
Squash, Eggplant &
White Beans. Finished with
Lemon Oil

Sunchoke-Leek Soup

with French Escargots, Dill Crème Fraîche

Poached & Chilled Wild Gulf Shrimp Cocktail

with Gazpacho Verdé Relish, Living Sprouts Toasted Almonds and Lemon Oil

European Whole Leaf Caesar Salad

with Romaine, Belgian Endive, Bacon, Radicchio And a Crisp Parmigiano Reggiano Chip

Warm Pecan Crusted French Soft-Ripened Goat Cheese Salad

with a
Pear-Leek Compote, and Herbed Orange-Honey Vinaigrette

Classic Foie Gras Terrine

with Maître D hôtel Butter, Veal Madeira Gelée and Toasted Brioche

Braised Veal Cheek Tacos

with Avocado Coulis, Spicy Pico Di Gallo & Cilantro Sprouts

Pan-Roasted Sea Scallops

on Ricotta Spätzle, Oyster Crème Fraîche, Orange Gel and Extra Virgin Olive Oil Pearls

Pan-Roasted Fresh Filet of Atlantic Salmon

on Charred Leek Farro, Green Asparagus
With a Warm Carrot-Ginger Vinaigrette and Topped with an Orange Compound Butter

Filet of Whole-Roasted Dover Sole

on Sunchoke Soubise, with Beurre Noisette Haricots Verts,
Grapefruit Coulis, Blond Frisée and Pickled Red Onion

Seafood Zarzuela

A Spanish Seafood Stew Operetta, a Hazelnut, Romesco, Bacon, Sofrito
Mélange so festive it resembles a light hearted musical

Grilled Surf & Turf Filet of Angus Beef Tenderloin & Wild Gulf Shrimp

With Confit of Fingerling Potatoes, Haricot Verts, Warm Mushroom-Grilled Corn Fricassée,
Crispy Pearl Onions, and Sauce Merchant De Vin

New York Strip Steak of AAA Organic Ontario Beef

on Pommes Purée with Vintage Port
Peppercorn Sauce, Served with our Warm Reconstructed Caesar Salad -Grilled Lettuces dressed
With a Roasted Garlic-Anchovy Vinaigrette, Pig-Tons and Parmesan Curls

Fresh Australian Lamb Rack

Crusted in Herbed Pain de Mie, with Marmalade Rösti,
Mustard Greens, Kale, Tart Apple Mostarda and a Lamb Velouté

Braised Veal Osso Bucco

Gently cooked in an Italian Tomato Sofrito topped with Horseradish
Gremolata and Celery leaf Salad. Served with Zucchini-Fresh Mozzarella Fritters

Ginger Crème Brulée

With Green Tea Shortbread

Strawberry Shortcake

With Strawberry Variations, Chantilly Cream
& Crème Anglaise

Pineapple Tarte Tatin

With Ginger Ice Cream and
A Citrus Butterscotch Sauce

Dark Belgian Chocolate Truffle Cake

Crème Anglaise and Fresh Fruit

Gluten-Dairy-Nut Free Carrot Cake

Densely Delicious with Toasted Coconut
And Dairy Free Icing

Sour Cherry Cheesecake

With French Meringue

Gluten-Dairy-Nut Free Carrot Cake

Densely Delicious with Toasted Coconut
And Dairy Free Icing

Sour Cherry Cheesecake

With French Meringue

Chocolate Grand Marnier Cheesecake

With Chocolate Shortbread Crust
And Bitter Sweet Chocolate Glaze

Medley of Jonathans Specialty & Artisan Cheese

Sorbets, Ice Creams & Tartufo

drinks