morue, bruschetta, guacamole, oignons marinés maison, citron & lime, sur pitas frits

TOSTADAS DE CEVICHE

Courvoisier X.O., Whisky Rye, Cocchi Vermouth, Liqueur de Bénédictine, Amer aromatique

VIEUX CARRÉ

MOCKTAILS

Ron Zacapa 23, Menthe, Miel, Amer aromatique, Cacao

BROTHER'S KEEPER

Sangria pétillante de vin de cassis - Monna & filles

SANGRIA DE CASSIS

NEGRONI INFINI

Vodka, Tabasco, Pêche, Tomate, Bière blonde, Chip de parmesan

LA VALLÉE PIQUANTE

Gin, Citron, Concombre, Hydrolat de myrique baumier

VENTS DU FLEUVE

Campari clarifié au Boursin, Gin, Lillet Blanc

FROMAGE & JARDIN

JUNGLE BIRD

NEGRONI INFINI / INFINITE NEGRONI

LA VALLÉE PIQUANTE / THE SPICY VALE

VENTS DU FLEUVE / RIVER'S WINDS

FROMAGE & JARDIN / CHEESE & GARDEN

ESPRESSO MARTINI

SODA PAMPLEMOUSSE

BOUTEILLE D'EAU

CAFÉ FILTRE

TARTELETTE

TARTE

POUTINE CLASSIQUE

pain marbré au seigle, rillettes de canard, confit d'oignon, fromage suisse, verdurette & pommes de terre

GRILLED CHEESE DE CANARD

tomate, noix de Grenoble, miel, verdurette & toasts de pain brioché au paillot de chèvre

SALADE DE CHÈVRE & ARTICHAUTS

PUDDING CHIA & FLOCONS DE RIZ

Combine the white vinegar, water, sugar and 0.5 tsp salt in a small saucepan and bring just to a simmer to dissolve the sugar and salt. Remove from heat and let cool 2–3 minutes.

Place the thinly sliced red onion in a jar or bowl with the bay leaf and peppercorns. Pour the warm pickling liquid over the onions, pressing them down so they are submerged. Let cool to room temperature, then refrigerate at least 30 minutes (best 2 hours) before using. Keep refrigerated until serving.

Heat the vegetable oil in a heavy skillet or pot to 180°C (350°F). If you do not have a thermometer, test with a small corner of pita — it should sizzle immediately and brown in about 30–45 seconds.

Separate each pita into two thin rounds if they are pocket style. Fry each pita round one or two at a time, about 25–45 seconds per side, until golden brown and crisp. Use tongs to flip and remove to a paper-towel-lined tray. Immediately sprinkle lightly with 1 tsp salt while still hot. Let cool to room temperature — they will crisp further as they cool.

If using salted dried morue: rinse well and soak in cold water for 12–24 hours, changing the water 2–3 times to remove excess salt. After desalting, poach the cod in lightly simmering water for 6–8 minutes until cooked through. Cool, drain, and flake into bite-sized pieces. If using fresh cod, poach 4–6 minutes until just cooked, cool and flake.

In a nonreactive bowl, combine the flaked cod with fresh lime juice and lemon juice. Stir gently to coat. Cover and refrigerate 20–30 minutes to allow acids to lightly 'cook' and flavor the fish. Taste and adjust acidity.

Add the finely diced red onion (reserve a small amount for guacamole if you like), diced tomato, chopped cilantro and finely diced jalapeño to the marinated cod. Stir in 2 tbsp olive oil, 0.5 tsp salt and 1 tsp black pepper. Mix gently, then refrigerate until assembly. Taste and adjust seasoning and citrus as needed.

In a small bowl combine the finely diced tomatoes, minced garlic, sliced basil, 1 tbsp extra-virgin olive oil and 0.5 tsp balsamic vinegar. Season with 0.25 tsp salt and 0.25 tsp black pepper. Let sit 10 minutes at room temperature to marry the flavors.

Mash the peeled avocados in a bowl to a mostly-smooth but slightly chunky texture. Add 1 tbsp lime juice to prevent browning.

Fold in the 2 tbsp finely diced red onion, 2 tbsp chopped cilantro, optional 2 tbsp diced tomato, 0.5 tsp salt and 0.25 tsp black pepper. Taste and adjust lime and salt. Keep refrigerated until assembly.

Place crispy fried pita rounds on a serving platter. Spread about 1–2 tbsp guacamole onto each pita as the base.

Assemble tostadas

Spoon 2–3 tbsp of the morue ceviche over the guacamole on each tostada.

Top each tostada with 1 tbsp of the bruschetta-style tomato mixture.

Add a small mound (about 1 tbsp) of house pickled onions on top for bright acidity and crunch.

Garnish with extra cilantro leaves and microgreens or arugula if using. Serve immediately with lime wedges on the side for extra squeeze.

Leftovers: keep components separate (ceviche, guac, pickled onions, pitas) and assemble just before serving to preserve crispness. Consume ceviche within 24 hours refrigerated.

salted cod (dried/salted morue), rehydrated and flaked

fresh lime juice

fresh lemon (citron) juice

red onion, finely diced

tomato, seeded and small dice

cilantro, chopped

fresh jalapeño, seeds removed, very fine dice

olive oil

black pepper

salt

ripe tomatoes, finely diced

garlic, minced

basil, thinly sliced

extra-virgin olive oil

balsamic vinegar

ripe avocados, peeled and mashed

lime juice

red onion, very fine dice

tomato, optional small dice

red onion, thinly sliced

white vinegar

water

sugar

bay leaf (optional)

black peppercorns (optional)

small pitas or pita rounds

vegetable oil for frying

lime wedges

extra cilantro leaves

microgreens or arugula (optional)

Place a chilled old-fashioned (rocks) glass or nick-and-nora on the counter. If you prefer, chill the glass briefly with ice and discard just before pouring.

Prepare glassware

In a mixing glass, add 6 large ice cubes, then pour 1 oz Courvoisier X.O., 1 oz rye whisky, and 1 oz Cocchi Vermouth di Torino. Add 1/2 teaspoon Liqueur de Bénédictine, 2 dashes Amer aromatique, and 1 dash Angostura bitters.

Combine ingredients

Using a bar spoon, stir the mixture briskly but smoothly for 20–30 seconds (about 30–40 full rotations) until the outside of the mixing glass is frosty and the drink is properly chilled and lightly diluted.

Stir to chill and dilute

Strain the cocktail through a Hawthorne or julep strainer into the chilled rocks glass over one large clear ice cube (or a few fresh large cubes).

Strain

Express a lemon twist over the drink to release oils, wipe the rim if desired, and drop the twist into the glass. Optionally add a maraschino cherry on a pick. Serve immediately.

Garnish and finish

Taste note: the Vieux Carré is balanced between the richness of Cognac and vermouth, the spice of rye and bitters, and the herbal sweetness of Bénédictine—adjust bitters or Benedictine slightly to taste on subsequent pours.

Courvoisier X.O. (or other high-quality Cognac)

Rye whisky

Cocchi Vermouth di Torino (sweet vermouth)

Liqueur de Bénédictine

Amer aromatique (e.g., Peychaud's or a dark aromatic bitters substitute)

Angostura bitters

Ice (large cubes for stirring)

Garnish: lemon twist

Garnish (optional): maraschino cherry

Place the hulled and quartered strawberries, raspberries and 4 mint leaves into a sturdy mixing glass or cocktail shaker.

Prepare fruit and mint

Add fresh lime juice and simple syrup to the fruit and gently muddle 8–10 times just to release juices and aromas. Do not over-muddle; keep some texture.

Add ice cubes to the shaker (about half full). Secure the top and give the mixture a short, vigorous shake for 8–10 seconds to chill and combine flavors.

Divide the muddled fruit and liquid evenly between two tall glasses (leave sediment in the shaker if desired).

Top each glass with 1/2 cup chilled sparkling water, stirring gently with a bar spoon to integrate without flattening the bubbles.

Garnish each glass with a lime wheel and remaining mint leaves. Serve immediately with a straw or stirrer.

Place fresh pineapple chunks in a blender and add the coconut water and fresh lemon juice. Blend on high for 15–20 seconds until smooth but not completely liquefied—small bits add texture.

Strain the blended pineapple through a fine mesh sieve into a pitcher to remove larger fibers (optional for smoother drink). Press solids with a spoon to extract juice.

Add chilled pineapple juice to the strained pulp/juice and stir to combine. Taste and add grenadine if you want a hint of extra sweetness and a sunrise color.

Fill two glasses with crushed ice and divide the mixture evenly between them.

Garnish each glass with a pineapple wedge and a maraschino cherry. Serve immediately with a short spoon or straw.

Place peeled and sliced cucumber (reserve two thin slices for ribbons/garnish) into a shaker or mixing glass.

Add fresh lemon juice, elderflower cordial and simple syrup. Muddle gently 6–8 times to release cucumber juice and aromatics.

Add ice to the shaker and shake vigorously for 8–10 seconds to chill the mixture.

Strain the liquid evenly into two Collins-style glasses filled with ice to leave solids behind for a clear presentation.

Top each glass with 1/2 cup chilled club soda and stir gently to combine.

Twist the reserved cucumber slices into ribbons and add a cucumber ribbon and lemon wheel to each glass as garnish. Serve immediately.

fresh strawberries, hulled and quartered

fresh raspberries

simple syrup (1:1 sugar to water)

sparkling water, chilled

ice cubes

mint leaves (for muddling and garnish)

lime wheel (garnish)

fresh pineapple chunks

coconut water, chilled

fresh lemon juice

pineapple juice, chilled

grenadine (for color, optional)

crushed ice

pineapple wedge (garnish)

maraschino cherry (garnish)

cucumber, peeled and sliced

elderflower cordial

club soda, chilled

simple syrup (1:1)

cucumber ribbon (garnish)

lemon wheel (garnish)

If you don't have honey syrup ready, make it first: combine 2 parts runny honey with 1 part hot water (for example 60 g honey + 30 g hot water). Stir until homogeneous and cool. Measure 15 ml for the cocktail.

Prepare honey syrup

Place 8 fresh mint leaves into a mixing glass or shaker. Add the honey syrup (15 ml) and gently muddle 4–6 times to release aromatic oils. Avoid over-muddling which can make the mint bitter.

Muddle mint

Add Ron Zacapa 23 (60 ml), fresh lime juice (12.5 ml), Amer aromatique (10 ml), cacao liqueur (7.5 ml), and 2 dashes of Angostura bitters into the shaker with the muddled mint and syrup.

Build the cocktail

Add a cup of ice to the shaker, secure the lid, and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Shake with ice

Double strain the cocktail into a chilled coupe or Nick & Nora glass (or a short rocks glass with a single large ice cube) to remove mint fragments and small ice shards.

Double strain

Express a mint sprig over the drink by gently clapping it between your hands and run it around the rim, then place it on the drink. Grate a small amount (about 1 tsp) of dark chocolate or dust with cocoa powder over the top. Serve immediately.

Ron Zacapa 23 rum

Menthe (fresh mint leaves)

Honey syrup (2:1 honey:water)

Amer aromatique (aromatic bitter liqueur, e.g., Amaro or house bitter)

Cacao liqueur (or creme de cacao)

Fresh lime juice

Mint sprig (garnish)

Grated dark chocolate or cocoa powder (garnish)

Wash all fruit. Thinly slice the orange and lemon crosswise into rounds. Core the apple and dice into small 1 cm cubes. If using fresh blackberries, rinse and drain; if using frozen, keep frozen until assembly.

Prepare fruit

In a large pitcher (at least 2 L capacity), pour 1 liter dry red wine and 120 ml crème de cassis. Stir gently to combine so the cassis evenly colors the wine.

Combine wine and liqueur

Add the prepared fruit: orange slices, lemon slices, diced apple and the blackberries to the wine mixture. Stir once to submerge fruit; let macerate in the refrigerator 1–3 hours (minimum 30 minutes) so flavors meld. For more intense cassis flavor, macerate up to 6 hours.

After maceration taste the sangria. Add 60 ml simple syrup (or agave) gradually, stirring and tasting until you reach desired sweetness. Remember crème de cassis is sweet, so start conservatively if you prefer less sweet.

Adjust sweetness

Just before serving, add 500 ml chilled sparkling water or club soda to the pitcher to preserve effervescence. Stir gently once to incorporate without flattening the bubbles.

Add carbonation

Fill individual glasses with ice (about 1 cup per glass). Spoon fruit into glasses, then ladle sangria over ice so each serving gets fruit and liquid.

Garnish each glass with a sprig of fresh mint and an orange peel twist if desired. Serve immediately so the sangria remains lively and bubbly.

Leftovers: keep refrigerated without sparkling water for up to 48 hours; add fresh chilled sparkling water just before serving to restore effervescence.

dry red wine (Rioja or other medium-bodied)

crème de cassis (blackcurrant liqueur)

orange, thinly sliced

lemon, thinly sliced

green apple, cored and diced (small cubes)

fresh blackberries or frozen (optional)

simple syrup (1:1 sugar to water) or agave syrup

sparkling water or club soda, chilled

fresh mint sprigs

orange peel twists (optional)

Gently melt the beurre de cacao in a small heatproof bowl set over a simmering water bath until fully liquid (use low heat — do not overheat).

Melt and dissolve

In a small mixing jar, combine the melted cocoa butter (6 g), 0.5 oz warm water and 0.5 oz neutral high-proof spirit. Add 1 tsp powdered sugar if desired. Use an immersion blender (or a small whisk) to emulsify until a stable, creamy emulsion forms. The emulsion should be opaque and smooth. Let it rest at room temperature for 2–3 minutes so it slightly thickens but remains pourable.

Create an emulsion

Place the jar in an ice bath briefly (10–20 seconds) if the emulsion is too warm; it should be cool to the touch but still liquid enough to blend into the cocktail.

Chill slightly

In a mixing glass, pour 1 oz gin, 1 oz sweet vermouth and 1 oz Campari.

Combine base spirits

Measure approximately 0.5 oz of the prepared beurre de cacao emulsion and add it to the mixing glass with the spirits. The amount can be adjusted ±0.25 oz to taste; start with 0.5 oz for balance so the chocolate note is present but not dominant.

Add beurre de cacao emulsion

Fill the mixing glass with large ice, then stir gently and consistently for 20–30 seconds (about 20–30 full turns) until the mixture is well-chilled, slightly diluted and the emulsion is integrated — the cocktail should have a silky texture and homogeneous color.

Stir and chill

Place a large clear rocks glass chilled if desired and add a single large ice cube or sphere.

Prepare glass

Double-strain the stirred cocktail through a fine mesh strainer into the prepared glass over the large ice cube to remove any small solids or coagulated droplets.

Strain and finish

Take the large orange peel and hold it skin-side down over the finished cocktail. Give it a firm twist to express oils across the surface, then rub the peel briefly around the glass rim and drop it into the drink.

Express orange oil

If using cocoa nibs, toast them briefly in a dry pan for a few seconds until aromatic (careful not to burn). Place 1/4 tsp of toasted nibs on top of the ice or briefly breathe their aroma above the glass to complement the beurre de cacao note.

Add cocoa nib aroma (optional)

Serve immediately while cold. Advise the drinker to sip slowly to enjoy the interplay of bitter Campari, botanical gin, sweet vermouth and the subtle cocoa butter mouthfeel and aroma.

Tostadas De Ceviche

Vieux Carré

Mocktails

Brother's Keeper

Sangria De Cassis

Negroni Infini

La Vallée Piquante

Vents Du Fleuve

Fromage & Jardin

Jungle Bird

Negroni Infini / Infinite Negroni

La Vallée Piquante / The Spicy Vale

Vents Du Fleuve / River's Winds

Fromage & Jardin / Cheese & Garden

Espresso Martini

Soda Pamplemousse

Bouteille D'eau

Café Filtre

Tartelette

Tarte

Poutine Classique

Grilled Cheese De Canard

Salade De Chèvre & Artichauts

Pudding Chia & Flocons De Riz