Inventive French market cuisine from a working-class neighborhood in Montreal. Chef-driven recipes, theories, and tall tales from two incredibly talented French-Canadian restaurant heavyweights, all the while expounding on the art of living.

BREAD

Pullman Loaf   sea salt & whipped butter   4

APPETIZERS

Pork “Fish” Sticks   page 97   BBQ Pulled Pork (page 30), breaded & fried, Honey Mustard (page 136), Classic Tartar Sauce (page 136)    14      

Foie Gras Parfait +   page 21   madeira jelly, black truffle, toast   18      

Hot Oysters on the Radio* +   page 120   bacon, potato, cream, garlic, aged cheddar, breadcrumbs, chives   18

SOUP

New England Clam Chowder   page 107   bacon, potato, beer, chives, celery, Pringles   7/11     

ENTRÉES

Lamb Shoulder with Condi-mint +   page 54    sweet & sour mint glaze, Cider Turnips (page 196), artichokes & sweet peas   32           

Spaghetti Homard-Lobster   page 27   seared lobster tail, house bacon, garlic, tarragon, brandy cream, parsley   38 

Strip Loin Steak* +   page 242   seared, Stilton cheese, Purée de Pommes de Terre (page 180), Sauce Vin Rouge (page 250), Parc Vinet Salad (page 190)   42      

Scallops with Pulled Pork* +   page 31   seared scallops, pulled pork with BBQ Sauce (page 176), Hollandaise Sauce (page 177), Polenta (page 181), pickled onion, chives   45         

DESSERT

Éclairs   page 266   Nutella pastry cream filling, Nutella glaze, toasted hazelnuts   9    

HOUSE MENU

APPETIZERS

Olive Twists   puff pastry, feta cheese, olive tapenade, orange pepper cream   14

Smoked Whitefish Pâté+   scallions, light cream cheese, capers, house made spicy pickles, assorted crackers   14

Cheese Plate+   three cheese selections, Marcona almonds, seasonal jam, local honey, crostini, sea salt crackers   18

Jumbo Lump Crab Cakes   corn & bell pepper, parmesan breadcrumbs, caperberry remoulade, arugula   24

SOUPS

French Onion +   with melted mozzarella cheese & croutons   7/10

Tomato Soup en Croute   our signature tomato soup baked with a puff pastry crust   12

SALADS

House Greens+   artisan lettuce, parmesan cheese, grape tomato, creamy parmesan vinaigrette   9

amical salad+ artisan lettuce, feta cheese, grape tomato, dried cranberries, tomato vinaigrette   11

Caesar Salad+   romaine lettuce, croutons, shaved parmesan, Caesar dressing   12

ENTRÉES

Roasted Chicken +   one half bird, herbs de provence, dijon cream, buttermilk mashed potatoes, broccolini   26

Mushroom Cassoulet +   smoked walnut sausage, oyster mushrooms, black truffles, cannellini beans, lentils, tomatoes, herb breadcrumbs, herb salad   28

Fresh Whitefish*+   parmesan, fresh herb, blackened or nut crusted, jasmine rice, broccolini   32

Faroe Island Salmon*+   French lentils with leeks & preserved lemon, butternut squash purée, smoked salmon-horseradish cream, pickled squash, watercress   37

Hanger Steak* +   paprika-rubbed, grilled, confit potatoes, pickled peppers, saffron sofrito, mojo sauce, arugula   38

+Denotes a dish that can be prepared gluten free

*Michigan Food Law warns of certain risks associated with the consumption of raw or undercooked proteins