Auberge du Pommier

Name: Auberge du Pommier
Address: 4150 Yonge St., M2P 2C6, ON, M2P 2C6
Telephone: 416-222-2220

4150 Yonge St., Toronto, ON M2P 2C6, CA

• Monday: 11:45AM-9:00PM •Tuesday: 11:45AM-9:00PM •Wednesday: 11:45AM-9:00PM •Thursday: 11:45AM-9:00PM •Friday: 11:45AM-9:30PM •Saturday: 5:30PM-9:30PM •

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Details

Cuisine: French, Mediterranean
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

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LUNCH

Appetizers

Organic Greens 10.00

with fine herbs, stone ground moutarde d’Orléans and citrus vinaigrette

Auberge Wild Mushroom Soup 10.00

with six varieties of mushrooms (no cream or butter)

Saumon Fumé 20.00

thinly sliced apple wood smoked salmon with aromatic spiced fennel seed, Madjool date batard, roasted beets and C’est Bon goat cheese

Escargots Gratinés 12.00

with wild mushrooms, garlic croûtons and Emmental cheese

Braised Chicken & Foie Gras Terrine 16.00

pulled chicken confit and foie gras terrine with pumpkin pear chutney and pain campagnard

Brandade de Morue 10.00

lightly salted cod brandade with marinated olives, ox eye daisy capers and toasted French baguette

The Auberge Salad 10.00

romaine leaves with quail’s egg, anchovies and lentilles du Puys, traditional Caesar dressing

Mains

Lapin Rôti 24.00

roasted leg of rabbit served with braised garlic and organic carrots, mustard scented tarragon and chorizo sausage jus

Capon Suprême 21.00

capon breast on savoy cabbage with cinnamon poached prune, braised chestnuts, apple compote and Armagnac jus

Pan Seared Yellow Fin Tuna 26.00

on French coco bean and Jerusalem artichoke salad with rosemary, red wine vinaigrette

Baked Red Snapper 22.00

on roasted fennel and ratte potato with celery root, citrus and sauce pernod

Entrecôte de Boeuf 28.00

fricassée of haricot vert, braised shallot and Roquefort cheese on chanterelle velouté with fortified wine jus

Saumon à la Nage 23.00

filet of salmon in a fragrant root vegetable broth with scallop ravioli and thyme baked spaghetti squash

Provimi Calf’s Liver Grillé 21.00

beluga lentilles, mixed fève beans, lardon and confit lemon with a warm veal jus vinaigrette and pickled onions

Jarret d’Agneau Braisé 21.00

slow braised lamb shank on creamy parsnip purée with honey glazed turnip and autumn vegetable chips

Menu Dégustation Gastronomique

Langoustine Tempura 24.00

crispy fried langoustine tails with fine herbs, citrus and sauce ravigotte | 2002 13th Street, Funk, Premier Cuvée, Niagara, Canada

Velouté de Chou-Fleur 13.00

creamed cauliflower and truffle soup with scallop and crab boudin blanc | 2001 Muscadet Sur Lie, Grand Fief de la Cormeraie, Loire, France

Granité

Plat Principal 28.00

herb roast grouper on braised beef short ribs with butternut squash, apple chutney and red wine sage jus | 2004 Claret, Niebaum-Coppola Estate Winery, California, U.S.A.

Dessert 12.00

autumn spiced date cake and brioche pudding with quince purée and Armagnac ice cream | N.V. Muscat, Rutherglen, Campbells, Australia

Mignardises 65.00

Items are also available à la carte

DINNER

APPETIZERS

Saumon Fumé 16.00

thinly sliced house smoked salmon with licorice flavoured fromage frais, aromatic spiced fennel seed and Medjool date bread

Crème de Homard 12.00

creamed lobster soup with French coco beans and Cognac chantilly

Tranche de Foie Gras Sauté 25.00

sautéed foie gras on warm potato salad with cèpe purée, champagne poached quail’s egg and truffle jus

Organic Greens 10.00

with fine herbs, stone ground moutarde d’Orléans and citrus vinaigrette

Grenouilles à la Provençal 16.00

black peppered boneless frog legs with ratatouille

Steak Tartare 38.00

chopped raw beef tenderloin, slightly spicy, with classic garnishes and toast | (with frites)

French Chèvre Gratinée 15.00

on a roasted and pickled beetroot salad

Fricassée d' Escargots 14.00

sautéed escargots and wild mushrooms perfumed with brandy and thyme wrapped in savoy cabbage on a roasted garlic and Jerusalem artichoke velouté

Cappuccino de Truffe 17.00

puréed mushroom soup with truffle cream and Parmesan biscuit

The Auberge Salad 10.00

romaine leaves with quail’s egg, anchovies, lentilles du Puy and a traditional Caesar dressing

MAINS

Vivaneau Campèche & Moules 34.00

baked red snapper and steamed honey mussels with fennel, ratte potato and saffron crème de moules

Poussin Rôti 30.00

roast young chicken “à la nage” with stewed savoy cabbage, lardons fumé, confit of chestnuts and Armagnac poached prunes in a smoked ham and root vegetable fond

Filet de Chevreuil Poêlé 43.00

vanilla roasted venison with a port wine braised onion tart, butternut fondant, cranberries and pepper game jus

Homard Glaçage 40.00

butter poached lobster glazed under an aromatic, citrus and tarragon mousseline with braised endive and citrus salad

Tournedos de Boeuf 41.00

grilled beef tenderloin on creamy cauliflower velouté with wild mushroom croquette, horseradish scented tomato confit and red wine jus

Veau Poché 43.00

milk poached veal tenderloin and crispy fried sweetbreads with creamed celeriac, truffle pommes purée and sauce Périgueux

Thon Deux Façons 38.00

crispy seared rare tuna and spiced tartare served with pepper grilled pineapple, fennel salad and chili pepper jelly

Rôti d' Agneau 39.00

slow roasted loin of lamb and gigot braisé on parsnip purée with honey glazed turnip, pommes Lorette au jus de cuisson

Side Orders

sautéed mushrooms

truffle pommes purée

Auberge du Pommier

Fruits de Mer 24.00

spider crab salad, smoked salmon and scallop mousse with coriander, apple and saffron cream | 2002 13th Street, Funk, Premier Cuvée, Niagara, Ontario, Canada

Potage Campagnard 16.00

velouté of sunflower roots with spring fèves and a truffled foie gras croquette | 2005 Domaine Huet 'Le Haut-Lieu', Vouvray Sec, Loire Valley, France

Porcelet Naturel 40.00

apple mustard crusted suckling pig and confit of belly, with organic roots, apple purée and Calvados jus | 2005 Charles Baker 'Picone Vineyard' Riesling, Vinemount Ridge, Niagara, Ontario, Canada

Dessert 10.00

café crème brûlée with caramel ice cream and pistachio biscotti | N.V. Campbells Muscat, Rutherglen, Australia

Mignardises 80.00

DESSERT

Chocolat 11.00

warm chocolate gâteau with milk chocolate caramel sauce, almond nougatine and crème fraîche sorbet

Sorbets et Fruits 9.00

house made sorbet served with a variety of fresh fruits and berries

Apple Assiette 10.00

sampling of petite apple desserts with Maldon salt caramel

Classic Crème Brûlée 10.75

with fruit preserves

Le Rigodon Bourguignon 10.00

Burgundy style spiced date cake and brioche pudding with quince purée, orange almond tuile and Armagnac ice cream

Crêpe du Jour 9.95

Chef’s daily creation