Potage de Champignon Portobello et sa Profiterole a la Chantilly Truffée. Portobelllo soup & Truffle cream puff.
Soupe de Poissons et Homard avec une Rouille a l’Ail. Lobster & rock-fish soup with Garlic aioli.
Parfait au Foie de Volaille et sa Confiture aux Baie Sûre Chicken liver brûlé, sour berry & onion preserve
Cassolette d’Escargot à La Papa. Escargot fricassee with my father’s secret sauce.
Les Rillettes Fermières de Canard et les Petits Cornichons. Braised Duck potted terrine & sour gherkins.
Salade d’Endives aux Noix, Raisins de Muscat et Saumon fumé Maison. Belgium endive, walnuts & Muscat grape salad with House made smoked salmon.
Escabèche de Champignons et Lentilles, Croûtons au Fromage de Chèvre et Poblano. Wild mushrooms & Lentils Salad with roasted poblano & goat cheese Crostini.
Les Grandes Faims
Price: $18.00
Foie de Veau de Lait, Poêlé Comme à la Maison. Provimi veal liver pan fried with onions, deglazed with Banyuls vinegar.
Le Cassoulet Royal; Confit de Canard, Saucisse Fermière, Poitrine de Porc Rôtie Rustic baked white beans with duck comfit, sausage & crispy pork belly
Filet de Saint Pierre de ligne au Fenouil, Safran et Noilly-Prat Velouté. Oven baked Smooth Dory filet & shaved fennel in saffron infused French vermouth
Jarret de Porc Confit Savoyard. Confit of pork shank slowly baked with natural jus & Emmenthal
Le Tartare de Cheval Bien Relevé. Well seasoned, hand chopped, horse sirloin Tartar.
Bavette de Veau et Crème aux Cèpes. Pan seared veal Flank steak in a porcini cream sauce.
Aile de Raie Grenobloise au Beurre Blanc. Filet of skate sautéed with lemon zest & capers, finished with butter sauce.
La Spécialité
Price: $24.00
Le Pavé de Boeuf Ontarien sauce au Poivre et Os à Moelle. Thick cut, Ontario Angus steak with peppercorn sauce & bone marrow.
L’Émincé de Magret Rôtie et Cuisse de Caneton Confit Sauce a l’Orange. Sliced roasted duck Breast & crispy leg confit with an orange reduction.
Batifole's Featured Prix Fixe Menu
Price: $35.00
Appetizer please choose one of the following
Assortment of House Made Game Terrines & Condiments
Lobster & crab soup with Pernod & garlic aïoli
Escargot fricassée with my father’s secret sauce
Main please choose one of the following
Frites & Green Salad served with main course
Oven baked bass filet & shaved fennel in saffron infused French vermouth
Braised veal blanquette in a light Dijon & tarragon cream sauce
Confit of pork shank slowly baked with sage natural jus & Emmenthal.
Dessert please choose one of the following
Tiny Vineland Pear Drunk in Calvados
Cognac scented crème brûlée
Frozen chocolate mousse Profiteroles
MENU DISCLAIMER Menu items and prices are subject to change.
