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Experience a taste of the South of France with our selection of slow-cooked classics and fresh seaside flavors.
Please note: Only our bar bites are available Tues–Sun
from 2:30–6pm and on Mon from 4–6pm.
Pour la Table
Hors D’oeuvres
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FRENCH ONION SOUP 19
three cheeses, baguette, parsley
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BRUSCHETTA (V) 18
labneh, heirloom tomato, avocado, basil, sourdough, fig & pistachio dukkah
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TEMPURA SHRIMP, ZUCCHINI & GREEN BEANS 20
sauce au raifort, espelette peppers, lemon
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BELGIOIOSO BURRATA (V) 19
heirloom beets, pickled radicchio, rhubarb chutney, olives
Tartare
served with grilled bread, house pickles, crisps
enjoy it as a main with a side of frites!
Salades
add rôtisserie chicken 12 seared salmon 20 seared shrimp 12
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ESCAROLE CAESAR 18
escarole, romaine, bacon bits, anchovies, parmigiano-reggiano, olives, garlic croûtons, creamy garlic dressing
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BITTER LEAF GREENS (VG) 15
cabernet sauvignon vinaigrette, housemade pickles
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RÔTISSERIE CHICKEN (V, GF) 26
roasted squash, caramelized onion, walnuts, feta, salad greens
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RÔTISSERIE CAULIFLOWER (V, GF) 23
herbed labneh, pine nuts, capers, currants, parsley, harissa
Entrées
Steak Frites
served with green beans & frites with choice of béarnaise sauce or shallot jus
Please inform us of any allergies. We will do our utmost to accommodate, though we are unable to guarantee an allergen-free kitchen.
Pour la Table
Hors D’oeuvres
-
FRENCH ONION SOUP 19
three cheeses, baguette, parsley
-
TEMPURA SHRIMP, ZUCCHINI & GREEN BEANS 20
sauce au raifort, espelette peppers, lemon
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FOIE GRAS CRÊPE SUZETTE 36
orange, almonds, jus
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BELGIOIOSO BURRATA (V) 19
heirloom beets, pickled radicchio, rhubarb chutney, olives
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ESCAROLE CAESAR SALAD 18
escarole, romaine, bacon bits, anchovies, parmigiano-reggiano, olives, garlic croûtons, creamy garlic dressing
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ESCARGOT À LA SÉTOISE (VG) 24
orange, almonds, garlic, saffron, sourdough
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RÔTISSERIE CAULIFLOWER SALAD (V) 23
herbed labneh, pine nuts, capers, currants, parsley, harissa
Tartare
served with grilled bread, house pickles, crisps
enjoy it as a main with a side of frites!
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TRADITIONAL BEEF 22 / 35
dijon mustard, shallots, capers, parsley, egg yolk, harissa
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PASTIS-CURED SALMON (GF) 20 / 30
crème fraÎche, pickled kohlrabi, nigella seeds, aleppo pepper, vadouvan oil
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SCALLOP (GF) 26 / 40
yuzu, sansho, tamari, nori
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VENISON (GF) 23 / 36
alder, pickled shallot, green peppercorns, smoked mustard
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MUSHROOM (V, GF) 18 / 28
braised portobello, cremini, truffle cream
Entrées
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SALT SPRING MUSSELS 39
fennel & pernod, grilled bread
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SEARED WHOLE BRANZINO (DF) 56
leek vinaigrette, lemon
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SEARED SALMON (GF) 45
shrimp & mussel bourride, potato, fennel, rouille
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FRENCH ONION BURGER 28
caramelized onion, gruyère, dijon & rosemary aïoli, served with frites
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HUDSON VALLEY DUCK BREAST (GF) 49
broccolini, lentilles du puy, celeriac purée, prune & armagnac sauce
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GRILLED OCTOPUS 49
fingerling potatoes, capers, olives, guindilla pepper, sauce verte
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STEAK AU POIVRE (GF) 72
peppercorn-crusted tenderloin, green beans, pomme purée, cognac peppercorn sauce, potato allumette
Pastas
Steak Frites
served with green beans & frites with choice of béarnaise sauce or shallot jus
Sides
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CHARRED BROCCOLINI (V) 12
anchovies, chilies, garlic, lemon
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TRUFFLE FRITES (V) 12
truffle aïoli, parmigiano-reggiano
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GREEN BEANS ALMONDINE (V, GF) 10
almonds, garlic, brown butter
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PROVENÇAL RÔTISSERIE POTATOES (VG, GF) 12
caramelized onion, tomato, olives, herbes de provence
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POMME PURÉE (V, GF) 9
whipped potato, butter
Specials
Please inform us of any allergies. We will do our utmost to accommodate, though we are unable to guarantee an allergen-free kitchen.
Dessert
Please inform us of any allergies. We will do our utmost to accommodate, though we are unable to guarantee an allergen-free kitchen.
Hors D’oeuvres
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BREAKFAST BRUSCHETTA (V) 18
labneh, heirloom tomato, avocado, cucumber, olives, basil, sourdough
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SMOKED SALMON BRUSCHETTA 24
labneh, avocado, smoked salmon, pickled beet, cucumber, dill
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WARM MARINATED OLIVES (VG) 9
olive oil, fresh chilies, herbes de provence
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TRADITIONAL BEEF TARTARE 22 / 35
dijon mustard, shallots, capers, parsley, egg yolk, harissa
enjoy as a main with a side of frites!
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TUNA TARTARE 20 / 30
ajo blanco, almonds, pickled melon, grape, espelette pepper
enjoy as a main with a side of frites! -
ESCAROLE CAESAR SALAD 18
escarole, romaine, bacon bits, anchovies, parmigiano-reggiano, olives, garlic croûtons, creamy garlic dressing
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FRENCH ONION SOUP 19
three cheeses, baguette, parsley
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BURRATA (V) 19
heirloom beets, pickled radicchio, preserved cherries, olives
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SEASONAL FRUIT PLATE 12
Plats Principaux
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OMELETTE (V) 20
whipped ricotta, roasted tomato, arugula
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CROQUE MADAME CRÊPE 26
rôtisserie ham, gruyère, two sunny-side-up eggs, pickled zucchini, béchamel
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SMOKED SALMON (GF) 26
“socca” chickpea pancake, poached eggs, hollandaise sauce
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EGGS BENEDICT ham 23 / smoked salmon 27
poached eggs, spinach, toasted croissant, hollandaise sauce, served with house salad
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LA PLUME BREAKFAST 25
two sunny-side-up eggs, bacon, lamb merguez, roasted mushrooms, potatoes, sourdough
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QUICHE (V) 20
asparagus, spinach, comté, served with house salad
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RÔTISSERIE CHICKEN POT PIE 25
chicken velouté, root vegetables, sweet peas, puff pastry
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LABLABI 24
tunisian chickpea stew, merguez, poached egg, harissa, pita
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TUNA NIÇOISE SALAD (GF) 38
seared albacore tuna, tomato, boiled egg, beans, olives, potato, basil
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FRENCH ONION BURGER 28
caramelized onion, comté, dijon & rosemary aïoli, served with frites
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MUSHROOMS ON TOAST 22
poached eggs, roasted mushrooms, spinach, hollandaise sauce, sourdough
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CLASSIC WAFFLE (V) 18
berries, banana, chantilly, maple syrup
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BANOFFE WAFFLE 20
banana jam, banana caramel, chocolate, chantilly, maple syrup
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DUCK A L’ORANGE WAFFLE 40
duck confit, fried eggs, orange, aurugla, maple syrup
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7OZ FLAT IRON STEAK 40
two sunny-side-up eggs, sauce vierge, breakfast potatoes
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RÔTISSERIE CHICKEN SALAD 26
green peas, snow peas, pea sprouts, charred onion, horseradish, frisée
Please inform us of any allergies. We will do our utmost to accommodate, though we are unable to guarantee an allergen-free kitchen.
La Plume Cocktails
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PLUME STAR 17
dillon’s selby berry bliss, sparkling, passion fruit & rosemary syrup, lemon
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EN PROVENCE 17
dillon’s selby pineapple gin, campari, grapefruit, lemon, champagne syrup, soda
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QU’EST-CE QUE C’EST 17
dillon’s selby gin & berry bliss, sparkling, peach syrup, lime
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APEROL SPRITZ 17
aperol, sparkling, lemon
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ESPRESSO MARTINI 17
ketel one vodka, kahlúa, cold brew
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PINK SLIP 17
sauza silver tequila, watermelon & jalapeño syrup, lime
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SUNBURNED 18
sauza silver tequila, mezcal, hibiscus rosehip syrup, lime, egg white
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PEARSIAN SANGRIA 16
pinot grigio, cucumber-infused tanqueray gin, pear & lemon juice, basil
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LA COQUETTE 18
mezcal, st-germain elderflower liqueur, sweet vermouth, lemon, orange bitters
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PLUME NEGRONI 17
dillon’s selby gin, campari, sweet vermouth, lillet blanc, strawberry syrup, orange bitters
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ÉPIQUE! 21
woodford reserve bourbon, tawny port, havana club reserva rum, spiced raspberry syrup, lime, nutmeg, angostura bitters
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PLUME OLD FASHIONED 17
wild turkey bourbon, angostura bitters, burnt orange bitters, raspberry
Light & Lively
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APRÈS LA PLUIE 13
smirnoff vodka, watermelon & lemon juice, sprite
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BISOUS 14
sauza silver tequila, mezcal spray, orgeat, lime, ginger beer
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EN VOGUE 14
tanqueray gin, strawberry cinnamon syrup, basil, soda
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WINTER TIKI 14
bacardí rum, malibu, pineapple punch, mint
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SWEET & TONIC 12
cocchi di torino, fever-tree tonic
No & Low
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EAU DE VIE 11
monday gin(<0.5%), grapefruit, soda, lavender & thyme syrup
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POMPOM 12
monday gin (<0.5%), lemon, pomegranate syrup
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FREE BIRD 14
ish mexican agave spirit (<0.5%), agave, lime, passion fruit syrup
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ESPRESSO NO-TINI 12
noa amaretto (<0.5%), hazelnut syrup, cold brew
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TROPICAL FIZZ 8
pineapple, apple, ginger ale
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SAINT TROPEZ SOIRÉE 8
pear & white cranberry juice, soda
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NOT-SO-APEROL 12
noa italian aperitivo (<0.5%), lemon, soda
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PINEAPPLE FALL PUNCH 12
pineapple, cinnamon, herbs
Bières et Cidre
Draught
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Lost Craft ‘Lost Light’ Lager 9.25
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Unibroque ‘Blanche de Chambly’ 9.75
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Lost Craft ‘Coastal Wave’ IPA 9.95
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Indie Alehouse ‘English Pub Ale’ 9.95
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Kronenbourg 1664 10.75
Bottle & Can
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Eastbound ‘Tasti’ Kölsch 9
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Pommies Farmhouse Cider 9.75
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Great Lakes ‘Pompous Ass’ English Ale 10.95
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Collective Arts ‘Jam Up The Mash’ Dry Hopped Sour 10.95
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Great Lakes ‘Octopus Wants to Fight’ IPA . 10.95
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Collingwood ‘Happy Tails’ Session IPA 10.95
VINS AU VERRE
Sparkling 5oz
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NV Bernard Fouquet Brut, Vouvray – Loire Valley, FR 22
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NV Michel Mailliard Cuvée Gregory 1er Cru Brut – Champagne, FR 38
White 5oz / 8oz
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2023 Boutinot Cuvée Jean-Paul Blanc Sec – Sud Ouest, FR 15 / 22
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2023 Serenissima Pinot Grigio – Veneto, IT 16 / 25
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2023 Château Haut Grelot Sauvignon Blanc – Bordeaux, FR 18 / 28
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2022 Westcott ‘Estate’ Chardonnay – Niagara Escarpment, ON 21 / 33
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2023 Lucien Joseph Chablis – Burgundy, FR 26 / 40
ROSÉ 5oz / 8oz
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2023 Domaine la Grande Bauquière – Provence, FR 16 / 25
Red 5oz / 8oz
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2020 Casa Solar Tempranillo – Castilla, ES 15 / 22
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2022 Boutinot ‘Cuvée Jean-Paul’ – Rhône Valley, FR 15 / 22
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2023 Comte Alexandre Pierre – Côtes du Rhône, FR 16 / 25
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2023 Château Nicoleau Merlot, Côtes de Bourg – Bordeaux, FR 17 / 27
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2020 Collovray & Terrier ‘Notre Côté Sud’ Pinot Noir – Languedoc, FR 20 / 32
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2023 Lucien Joseph Bourgogne Pinot Noir – Burgundy, FR 22 / 34
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GRISSINI 6
poppy seed & sea salt breadsticks
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WARM MARINATED OLIVES (VG) 9
olive oil, chilies, herbes de provence
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MICHE 10
frescobaldi extra virgin olive oil, apple balsamic
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SALUMI & GRISSINI 16
jésus de lyon & rosette de lyon saucisson, guindilla peppers
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PREMIUM OYSTERS (GF) 6pc 26 / 12pc 50
market selection, red wine mignonette, lemon, horseradish, tabasco
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TRUFFLED DÉLICE DE BOURGOGNE (GF) 21
cherry jam, buckwheat crackers
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CONSERVAS
served with house crisps & crostini
white anchovies marinated in vermouth (50g) 22 cantabrian anchovies (48g) 30 octopus marinated in paprika (120g) 30 -
BEEF TARTARE CROSTINI 20
dijon mustard, shallots, capers, parsley, egg yolk, harissa
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SCALLOP TARTARE 26
yuzu, sansho, tamari, nori
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FOIE GRAS & RÔTISSERIE CHICKEN TERRINE 19
pickles, haskap mustard, sourdough
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MUSHROOM TARTARE (V, GF) 18
braised portobello, cremini, truffle cream
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BELGIOIOSO BURRATA (V, GF) 19
heirloom beets, pickled radicchio, rhubarb chutney, olives
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TEMPURA SHRIMP, ZUCCHINI & GREEN BEANS 20
sauce au raifort, espelette peppers, lemon
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RÔTISSERIE CHICKEN SALAD SLIDER 18
harissa mayonnaise, pickled zucchini
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FRENCH ONION BEEF BURGER SLIDER 22
gruyère, dijon & rosemary aïoli, caramelized onion
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TRUFFLE FRITES (V) 12
truffle aïoli, parmigiano-reggiano
Please inform us of any allergies. We will do our utmost to accommodate, though we are unable to guarantee an allergen-free kitchen.
Please inform us of any allergies. We will do our utmost to accommodate, though we are unable to guarantee an allergen-free kitchen.
