S P A T E Pate Grand-mere with Cumberland sauce and gherkins .......................................... 17 CHARCUTERIE Assorted cured meats, terrines and pickled vegetables with Dijon mustard 23 FRITES Herbed with Dijon aioli ............................................................................................... 5 OYSTERS Half-dozen with mignonette, fresh horseradish, cocktail sauce & lemon ............. 21 SEAFOOD Marinated seafood salad on boston lettuce ....................................................... 15 BEEF BROCHETTES grilled beef brochettes with chives and peppercorn sauce .......... 14 BUILD YOUR OWN PLATTER $5 each for 40g portions STILTON: (England) rich, pasteurized cow’s milk blue ISLE OF MULL CHEDDAR : (Scotland) cheese Unpasteurized, farm house hard cow’s milk cheese. Hints of garlic and with a piquant aftertaste. onion. BRIE DE MEAUX: (France) raw cow’s milk cheese CHABICHOU: (France) unpasteurized.whole goat’s milk, with firm and creamy texture. a fine nutty flavor. FROMAGE DES CHAUMES: (France) mild, pasteurized CHAOURCE: (France) thermalized cow’s milk triple cow’s milk soft cheese. creme cheese, rich and buttery. PARMIGIANO REGGIANO: (Italy) unpasteurized, hard cow’s milk. Aged 38 months. SOUPE DU JOUR ................................................................ ....................................................................................... 9 SPINACH SALAD Baby spinach with Roquefort dressing, sliced pears & pecans .......................................................... 11 BEEF TARTARE with cognac aioli and toast points ................................ ..................................................................... 15 GAZPACHO chilled tomato and vegetable soup with avocado mousse .............................................................................. 9 FISH FEATURE .............................................................................................................................................. Market Price SALADE NIÇOISE Yellowfin tuna seared rare with baby tomatoes, olives and artichoke vinaigrette .............................. 22 MAC & CHEESE Four cheese gratin with tubetti pasta and grilled beefsteak tomato ....................................................... 18 BLT Lobster with smoked bacon on organic white bread vine tomatoes and frites ................................................................... 18 STEAK FRITES 10oz NY Striploin or 6oz tenderloin with frites ......................................................................................... 28 S BAR BURGER 8oz prime beef, 5 year aged cheddar, tomato bacon relish & carrot slaw. Served with frites or salad ...... 19 SALADE MAISON grilled 8oz New York striploin prepared medium rare with mixed greens salad, peppers and Dijon vinaigrette 26 CREPE Mushroom, spinach and brie filled crepes with bouquet of salad, red wine vinaigrette ................................................15 CROQUE PROVENCALE Parisienne ham, sliced tomato and Sauce Mornay on toasted pain au lait with salad .......... 19 $10 Crème Brulée with berries Lemon Tart with blueberry compote Chocolate Truffle Torte Chocolate sundae with house made vanilla ice cream $ $ 2 oz. 13 3 oz. 15 RUBY SUNRISE THE CLASSIC DRY Olmeca gold tequila, Grand Marnier, agave nectar, grapefruit juice, Polar Ice vodka, shaken, scented with dry vermouth sea salt rim & freshly pressed lime VESPER BELLAIR COLLINS Beefeater gin, Polar Ice vodka, Lillet Blanc Beefeater gin, muddled raspberries and blueberries, soda water & fresh lemonade LE MARTINI FRANÇAIS Wyborowa ‘Exquisite’ vodka, Chambord raspberry liqueur, fresh pineapple juice, T H E AÇAI ELIXIR raspberries Muddled lime, Sagatiba cachaça, Sassafraz’s own blend of açai & raspberry juices THE S COSMO Absolut ‘Mandrin’ vodka, Grand Marnier, cranberry & lime juices O L D S C H O O L Wiser’s ‘De Luxe’ rye whisky, soda, brandied cherries, fresh orange THE CAFFEINE FIX Polar Ice vodka, Godiva white chocolate liqueur, Kahlúa, chilled espresso, biscotti RASPBERRY MARGARITA crumble Olmeca gold tequila, raspberry liqueur, muddled raspberries, fresh lime juice & a rim of Hawiian red sea salt $6 $ MIGHTY CAESAR 12 oz. .......... 20 oz. .......... 9 Polar Ice vodka, Clamato, traditional seasonings, horseradish, finished with cracked pepper, pickled green bean garnish BLANCHE DE CHAMBLY WHITE ALE MILL ST. BREWERY SEASONAL FEATURE T H E TONIC Bombay Sapphire gin, tonic, lemon twist MILL ST. CERTIFIED ORGANIC LAGER OKANAGAN SPRING PALE ALE MOJITO Havana Club Añejo Reserva rum, muddled lime & mint, lime juice BADASS MOJITO $15 Bacardi ‘151’ rum, muddled raspberries, mint & lime, apple juice LADY MARMALADE Polar Ice vodka, orange marmalade, fresh grapefruit & fresh pear juices ........................... 15 $5 from each drink is donated to support the Multiple Sclerosis Society of Canada in the fight to end MS RED SANGRIA Cattail Creek Gamay Noir, pomegranate liqueur, fresh fruits & fresh orange juice ......................... 11 WHITE SANGRIA Italian Pinot Grigio, apricot brandy, fresh fruits & fresh lemonade ........................................... 11 BELLAIR BELLINI Louis Roederer ‘Brut Premier’ Champagne, Chambord raspberry liqueur & fresh peach juice19 S CAFÉ ICE COFFEE Grand Marnier, Crème de Cacao, fresh espresso, biscotti crumble ................................... 12 ESPRESSO .............................................. 3.75 LATTE ............................................... 4.75 ESPRESSO MACCHIATO .......................... 3.75 HOT CHOCOLATE .............................. 5.50 CAPPUCCINO ......................................... 4.75 LOOSE LEAF TEAS .............................. 5.50 .