Provimi veal liver pan fried with onions, deglazed with Banyuls vinegar.
Le Cassoulet Royal; Confit de Canard, Saucisse Fermière, Poitrine de Porc
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
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’Orang
Sliced roasted duck Breast & crispy leg confit with an orange reduction.
Batifole's Featured Prix Fixe Menu
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