APPETIZERS

HALF DOZEN OYSTERS
21.
frozen mignonette
TUNA TARTARE
24.
daikon, sesame cracker, pickled ginger, soy dressing, cilantro shiso
SOUP OF THE DAY
11.
vegan base with seasonal garnishes
THAI CONSOMMÉ
17.
duck confit, napa cabbage, chili, soy
BEET SALAD
14.
lemon goat yoghurt, goat cheese, candied walnut, shaved fennel, camomile honey, mache
BUTTER NUT SQUASH SALAD
13.
ginger, sesame, rye (vegan)
RABBIT & FOIE
19.
carrot, sea buckthorn, pickled turnip, radish, pistachio
CHEESE PLATE
16.
3 varieties
CHARCUTERIE BOARD
24.
house made pickles, mustard, grilled bread
SEAFOOD PLATTER AND ACCOMPANIMENTS

6 oysters, ½ lobster, 4 crab claws, tuna tartare, 3 shrimps, smoked salmon –  $98

FOR 4 PEOPLE – $176

Please ask your server for details.

ENTREES

RICOTTA AGNOLOTTI
22.
broccoli crema, pine nut puree, truffle, crushed almonds
FOGO ISLAND COD
31.
saffron consume, edamame, beer foam, wasabi, lemon
WARM YELLOW FIN TUNA NIÇOISE
32.
grilled lettuce, olive chip, sundried tomato vinaigrette, white anchovy
WILD WEST COAST SALMON
32.
confit acorn squash, braised red cabbage, hazelnut, pickled cauliflower
PAN ROASTED & STUFFED GUINEA FOWL
28.
parsnip purée, Tokyo turnips, pickled Thumbelina carrots, chestnut crumble
PAN SEARED LAMB LOIN
35.
green peas, Moroccan spiced Israeli cous cous, yoghurt apricot relish
STEAK FRITES
42.
8oz beef tenderloin, pomme pont-neuf, béarnaise
18 oz HERITAGE PORK CHOP
45.
apple chutney, frites, brussel sprouts
18 oz ANGUS DRY AGED RIBEYE
89.
frites, greens, béarnaise
CHEF’S TASTING MENUS

7 COURSE TASTING MENU   99.

Wine parings starting from 55.

10 COURSE TASTING MENU   129.

Wine parings starting from 65.

15 COURSE TASTING MENU   189.

Wine parings starting from 80.

Dietary restrictions can be accommodated
Vegan option is available with 48 hrs notice
Vegetarian options available

SIDES

POMME PURÉE
9.
FRITES
9.
SEARED WILD MUSHROOMS
10.
ORGANIC GREENS
7. or 11.
SAUTÉED BRUSSEL SPROUTS
11.

PROVENANCE

Fogo Island NF or Organic Ocean, BC

Ocean Wise Certified

Burton Meat / Schaus Farm, ON

Bespoke Butchers / Linton Pasture Pork, ON

Beverly Creek, ON

Cheese Boutique, ON

APPETIZERS

HALF DOZEN OYSTERS
21.
frozen mignonette
TUNA TARTARE
24.
daikon, sesame cracker, pickled ginger, soy dressing, cilantro shiso
HOUSE MADE COUNTRY STYLE PATÉ
17
gherkins, mustard, bread
SOUP OF THE DAY
11.
vegan base with seasonal garnishes
BEET SALAD
14.
lemon goat yoghurt, goat cheese, candied walnut, shaved fennel, chamomile honey, mache
COBB SALAD
18.
blue cheese, walnut, bacon lardons, soft boiled eggs, avocado dressing
Add Chicken $5

BUTTER NUT SQUASH SALAD
13.
ginger, sesame, rye (vegan)

STEAK & BLACK KALE SALAD
19.
quinoa, coriander, mint, red chilli, crispy shallot, roasted peanut, mango vinaigrette

CHARCUTERIE BOARD
24.
house made pickles, mustard, grilled bread

ENTREES

(all sandwiches are served with frites)

AVOCADO TOAST
18.
feta, granny smith, spicy mayo, soft poached egg, red chilli, grilled sourdough
CROQUE MADAME
18.
Parisian ham, gruyere, sunny side egg, grilled sourdough
STEAK SANDWICH
19.
roasted striploin, caramelized onions, horseradish, mache, gruyere
STEAK SANDWICH
19
roasted striploin, caramelized onions, horseradish, mâche, gruyère
OPEN FACE OMELETTE
19.
chanterelle, tomato jam, sauvagine, greens
RICOTTA AGNOLOTTI
22.
broccoli crema, pine nut puree, truffle, crushed almonds
LOBSTER RAVIOLI
25.
vanilla, saffron, lobster bisque, fennel & onion slaw
C’S BURGER
26.
7oz patty, brie, maple bacon, tomatillo & fig chutney, pickled red onion, smoked tomato aioli
STEAK FRITES
29.
8oz flatiron, caramelized shallots, red wine jus
FOGO ISLAND COD
31.
saffron consume, edamame, beer foam, wasabi, lemon
SEAFOOD PLATTER
AND ACCOMPANIMENTS

6 oysters, ½ lobster, 4 crab claws, tuna tartare,
3 shrimps, smoked salmon

$98

FOR 4 PEOPLE

$176

Please ask your server for details.

SIDES

POMME PURÉE
9.
FRITES
9.
SEARED WILD MUSHROOMS
10.
ORGANIC GREENS
7. or 11.
SAUTÉED BRUSSEL SPROUTS
11.

RAW

HALF DOZEN OYSTERS
21.
frozen mignonette
TUNA TARTARE
24.
soy dressing, sesame cracker, daikon, pickled ginger, cilantro shiso

EGGS

CURRIED POTATO FRITTATA
16.
scallions, cheddar
YUZU & KALE FLORENTINE
17.
hollandaise, muffin
PORK BELLY BENEDICT
18.
hollandaise, muffin
AVOCADO TOAST
18.
granny smith, feta, poached egg, on sourdough
DUCK HASH
18.
onions, poached eggs, scallions, tomato jam
SMOKED SALMON BENEDICT
19.
hollandaise, fennel, muffin
SHORT RIB BENEDICT
19.
hollandaise, tomato relish, muffin
OPEN FACE OMELETTE
19.
chanterelle, tomato jam, sauvagine, greens

MAINS

CLASSIC BREAKFAST
18.
peameal bacon, eggs, sausage, toast
FRIED CHICKEN & WAFFLES
23.
kimchi, coleslaw, ponzu
COBB SALAD
18.
blue cheese, walnut, bacon lardons, soft boiled eggs, avocado dressing
Add chicken $5
C'S Burger
26.
7oz patty, brie, maple bacon, tomatillo & fig chutney, pickled red onion, smoked tomato aoli
STEAK & EGGS
28.
8oz flatiron, home fries, jus

SWEETS

BISCUIT
5.
marmalade, chantilly cream
STICKY BUN
6.
pecan, bourbon caramel
SUGARED 1/2 GRAPEFRUIT
5.
maple sugar
CROISSANT OR PAIN AU CHOCOLAT
7.
ORGANIC YOGHURT
9.
granola, wild berries
COCOA NIB WAFFLE
15.
berries, maple butter, tonka cream
BUTTERMILK PANCAKES
16.
wild blueberries, maple, ricotta
FRENCH TOAST
17.
caramelized banana, coconut, peanut
SEAFOOD PLATTER
AND ACCOMPANIMENTS

6 oysters, ½ lobster, 4 crab claws, tuna tartare, 3 shrimps, smoked salmon

$98

FOR 4 PEOPLE

$176

Please ask your server for details.

SIDES

AVOCADO
3.
HAM
5.
TOAST WITH PRESERVE & BUTTER
5.
TWO EGGS ANY STYLE
6.
BRIOCHE
7.
ORGANIC GREENS
7.
SMOKED SALMON
12.
VANILLA ICE CREAM BAR
10.
sponge toffee, caramel
CHOCOLATE TEXTURES & NESPRESSO
14.
mascarpone, cocoa sponge, Nespresso Dulsao de Brazil icecream
MONT BLANC
12.
chestnut, blueberry, earl grey
APPLE
12.
sablé, ginger, caramel
HAUTE COUTURE
12.
blackberry, cherry, cassis, vanilla
NESPRESSO CAFÉ GOURMANDE
15.
coffee of choice, house made gourmandaises
CHEESE PLATE
16.
3 varieties

BY THE GLASS & HALF BOTTLE

SPARKLING

PROSECCO, NUA BRUT
15./ 5oz | 70./ btl
Italy, NV
CHAMPAGNE, PIPER-HEIDSICK
32./ 5oz | 160./ btl
France, NV
KRUG, BRUT
300/ 1/2 btl
France, NV

ROSÉ

CHATEAU PESQUIE, TERRASSES
16./ 5oz | 75./ btl
Rhone, France, 2016
COCCHI, BAROLO CHINATO
22./ 2oz | 175./ 500ml
Piedmont, NV

WHITE

PINOT GRIGIO, TERRE GAIE
13./ 5oz | 60./ btl
Veneto, Italy, 2016
MUSCADET SEVRE-ET MAINE
15./ 5oz | 70./ btl
Bodineau, Loire, France, 2016
CHARDONNAY, CEDER ROCK
16./ 5oz | 75./ btl
Central Coast, USA, 2015
SAUVIGNON BLANC/SEMILLON
16./ 5oz | 75./ btl
Haut Grelot, Bordeaux, 2015
RIESLING, CHARLES BAKER ‘B-SIDE’
17./ 5oz | 80./ btl
Niagara, Canada, 2016
SANCERRE, DOMAINE VACHERON
70./ 1/2 btl
Loire, France, 2015

RED

TEMPRANILLO, ZUAZO GASTON
15. / 5oz | 70./ btl
Rioja, Spain, 2015
MALBEC, CLAROSCURO
16. / 5oz | 75./ btl
Uco Valley, Argentina, 2015
PINOT NOIR, KEINT-HE ‘VOYAGEUR’
16. / 5oz | 85./ btl
Niagara, Canada, 2014
CÔTES DU RHÔNE VILLAGES
19. / 5oz | 90./ btl
L' Amandine, Rhone, 2014
CABERNET SAUVIGNON, MURPHY GOODE
20. / 5oz | 95./ btl
California, USA, 2013
BORDEAUX, CHATEAU DU MOULIN NOIR
22. / 5oz | 110./ btl
St. Emillion, France, 2006
GIGONDAS
65./ 1/2 btl
Chateau du Trignon, 2012
MERLOT, DUCKHORN
80./ 1/2 btl
Napa, USA, 2013

BY THE BOTTLE

ROSÉ

FORCHIR, PINOT GRIGIO ROSATO
75.
Fruili, Italy
CHATEAU PESQUIE, TERRASSES
80.
France, 2016

SPARKLING

ROSÉ, CREMANT D’ALSACE
70.
Domain Zinck, Alsace
MOSAIC BRUT, CLOSSON CHASE
90.
Ontario, NV
MARCHESE ANTINORI, CUVÉE ROYALE
120.
Franciacorta, NV
BLANC DE NOIRS, SCHRAMSBERG
140.
Napa, USA, 2012
CREMANT D’ALSACE BRUT
225.
Domain Zinck, Alsace, NV - MAGNUM
ROSÉ CREMANT D’ALSACE
250.
Domain Zinck, Alsace, NV - MAGNUM

CHAMPAGNE

ROSÉ CHARLES DE CAZANOVE, NV
180.
POL ROGER, BRUT, NV
200.
ROSÉ PIPER-HEIDSIEK, BRUT, NV
240.
ROSÉ RUINART, BRUT, NV
280.
LAURENT PERRIER ROSE, BRUT, NV
300.
PIPER-HEIDSIEK, BRUT, NV - MAGNUM
340.
KRUG, BRUT, NV
650.
ROBERT MONCUIT, BRUT, NV - MAGNUM
900.

APRÉS

FRANCE

CHATEAU SUDUIRAUT, PREMIER CRU
22./ 2oz | 145./ 375ml
Sauternes, 2013

CANADA

INNISKILLIN, VIDAL ICEWINE
18./ 2oz | 115./ 375ml
Niagara 2015

ITALY

PANTELLERIA, MOSCATO LIQUOROSO
14./ 2oz | 120./ 500ml
Piedmont, NV
COCCHI, BAROLO CHINATO
22./ 2oz | 175./ 500ml
Piedmont, NV

PORT

TAYLOR FLADGATE 10 YEAR OLD TAWNY
12. /2 oz
TAYLOR FLADGATE 20 YEAR OLD TAWNY
22./ 2oz
TAYLOR FLADGATE 30 YEAR OLD TAWNY
45./ 2oz
TAYLOR FLADGATE 40 YEAR OLD TAWNY
65./ 2oz
FLIGHT OF ALL FOUR
65.

COCKTAILS

BOREAL SOUR
23.
mezcal, gin, sapine liqueur, simple syrup, lemon, forest fire bitters, black walnut bitters, mulled wine float, burnt rosemary, fresh cranberry

3 oz cocktail

BAR SNACK MARTINI
23.
bulleit bourbon, cointreau, cocchi rosa, angostura aromatic bitters

3 oz cocktail

PB & J MANHATTAN
21.
roasted peanut infused rye, strawberry infused sweet vermouth, amber rum, peanut butter smear, dehydrated strawberry dust

3 oz cocktail

ÂNE POITOU
21.
chai tea infused bourbon, calvados, muddled thyme, lime, cider topping, apple fan

3 oz cocktail

NOISEY CRICKET
18.
white rum, lime juice, clove honey syrup, muddled fresh basil, dehydrated lime

2 oz cocktail

PUMPKIN SPICE MIMOSA
16.
prosecco, mulled wine, pumpkin spice foam

2 oz cocktail

HALF DOZEN OYSTERS
21.
frozen mignonette
TUNA TARTARE
24.
daikon, sesame cracker, pickled ginger, soy dressing, cilantro shiso
CHICKEN BAO
12. / 2pc
marinated breaded chicken, kimchi, ponzu mayo, jalapeño
LOADED FRIES
14.
confit duck, cheese curds, jus
C’S BURGER
26.
7oz patty, brie, maple bacon, tomatillo & fig chutney, pickled red onion, smoked tomato aioli
BEET SALAD
14.
lemon goat yoghurt, goat cheese, candied walnut, shaved fennel, camomile honey, mache
CHARCUTERIE BOARD
24.
house made pickles, mustard, grilled bread
CHEESE PLATE
16.
3 varieties

Chef Romain Avril

Trademark’s Executive Chef Romain Avril brings years of experience to Lavelle’s kitchen, having worked in 1 and 2 Michelin star restaurants in his native home of France and most recently as the Executive Chef for The famed La Société Bistro in Toronto.

With classic French training that evolved to include fusion and molecular gastronomy, Chef Avril’s contemporary French creations will entice and delight even the most discerning critics.

Sommelier Andrew McArthur

Sommelier Andrew McArthur’s diverse background brings refinement and approachability to Lavelle’s wine program. After graduating from Queen’s University, he became a member of the Canadian Association of Professional Sommeliers (CAPS), certified by the Court of Master Sommeliers (CMS).

Andrew spent nearly four years at Toronto’s Four Seasons Hotel and two years as a wine and travel writer for local publications. His commitment to a lifetime of studying and tasting, combined with a passion for excellence in customer service, make him a guest favourite at Lavelle.