Menus
Experience a taste of the South of France with our selection of slow-cooked classics and fresh seaside flavors.
LUNCH
choice of app, main & dessert
available Tuesday to Friday
APPS
MAINS
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OMELETTE
wild mushrooms, goat cheese
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FRENCH ONION BURGER
caramelized onion, gruyère, dijon & rosemary aïoli, served with frites
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RÔTISSERIE CHICKEN PITA
whipped chickpeas, labneh, tomato, sumac, herbs, frites
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7OZ FLAT IRON STEAK FRITES +10
served with green beans & frites with choice of béarnaise sauce or shallot jus
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TUNA NIÇOISE SALAD +10
seared albacore tuna, tomato, boiled egg, beans, olives, potato, basil
DESSERTS
DINNER
choice of app, main & dessert
available daily
APPS
MAINS
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7OZ FLAT IRON STEAK FRITES
served with green beans & frites with choice of béarnaise sauce or shallot jus
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SALT SPRING MUSSELS
fennel & pernod, grilled bread
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HALF GIANNONE CHICKEN
rôtisserie potatoes or pomme purée, charred cabbage, gravy
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10OZ NEW YORK STRIP LOIN STEAK FRITES +10
served with green beans & frites with choice of béarnaise sauce or shallot jus
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SEARED WHOLE BRANZINO +10
leek vinaigrette, lemon
DESSERTS
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
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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
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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!
-
TRADITIONAL BEEF (GF) 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
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, basil, sourdough, fig & pistachio dukkah
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WARM MARINATED OLIVES (VG) 9
olive oil, fresh chilies, herbes de provence
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TRADITIONAL BEEF TARTARE (GF) 22 /35
dijon mustard, shallots, capers, parsley, egg yolk, harissa
enjoy as a main with a side of frites! -
PASTIS-CURED SALMON TARTARE (GF) 20 / 30
crème fraîche, pickled kohlrabi, nigella seeds, aleppo pepper, vadouvan oil
enjoy as a main with a side of frites!
Plats Principaux
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OMELETTE (V) 25
wild mushrooms, goat cheese
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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 23
rôtisserie ham, 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
spinach, chard, feta, 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, gruyère, 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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WAFFLE (V) 18
blueberries, peach compote, maple chantilly
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7OZ FLAT IRON STEAK 40
two sunny-side-up eggs, sauce vierge, frites
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RÔTISSERIE CHICKEN SALAD . 26
roasted squash, caramelized onion, walnuts, feta, salad greens
Please inform us of any allergies. We will do our utmost to accommodate, though we are unable to guarantee an allergen-free kitchen.
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
jim beam 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 10
undone no. 8 white vermouth 0.3%, grapefruit, lavender & thyme syrup
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POMPOM 12
monday gin 0.05%, lemon, pomegranate syrup
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FREE BIRD 12
seedlip spice 94 0.0%, agave, lime, passion fruit syrup
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ESPRESSO NO-TINI 12
seedlip notas de agave 0.0%, vanilla syrup, cold brew
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TROPICAL FIZZ 8
pineapple, apple, ginger ale
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BLUEBERRY ZIP 8
blueberry, mint, lime
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PINEAPPLE FALL PUNCH 12
pineapple, cinnamon, herbs
Bières et Cidre
Draught
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Henderson’s Best 9.25
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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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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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Collective Arts ‘Jam Up The Mash’ Dry Hopped Sour 10.95
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Collingwood ‘Orange Ya Glad It’s Honey Wheat’ Ale 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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2022 Domaine Haute Févrie Muscadet – Loire Valley, FR 15 / 22
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2022 Perlage Pinot Grigio – Veneto, IT 16 / 25
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2023 Château Haut Grelot Sauvignon Blanc – Bordeaux, FR 18 / 28
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2021 Westcott ‘Estate’ Chardonnay – Niagara Escarpment, ON 21 / 33
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2021 Dyckerhoff Sauvignon Blanc, Reuilly – Loire, FR 24 / 38
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2022 Domaine Hamelin Chablis – Burgundy, FR 27 / 43
ROSÉ 5oz / 8oz
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2022 Domaine la Grande Bauquière – Provence, FR 16 / 25
Red 5oz / 8oz
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2022 Boutinot ‘Cuvée Jean-Paul’ – Rhône Valley, FR 15 / 22
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2018 Château Nicoleau Merlot, Côtes de Bourg – Bordeaux, FR 17 / 27
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2020 Illicit Cabernet Sauvignon – CA 19 / 30
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2022 Collovray & Terrier ‘Notre Côté Sud’ Pinot Noir – Languedoc, FR 20 / 32
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2022 Yves Cuilleron Syrah – Northern Rhône, FR 21 / 33
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2016 Château Bernadotte Cabernet Sauvignon, Haut-Médoc – Bordeaux, FR 28 / 45
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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
-
TEMPURA SHRIMP, ZUCCHINI & GREEN BEANS 20
sauce au raifort, espelette peppers, lemon
-
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.
