La Maquette Menu

Dinner Menu

• Pan Seared Foie Gras on a Toasted Brioche

  26.00
  accompanied by wild cherry, apricot and raisin chutney, served with a medley of fruit and daikon
• Avocado, Shrimp and tomato

  17.00
  mixed with greens in a honey Dijon vinaigrette
• Smoked salmon and shrimp pancake

  17.00
  cream cheese garnished with fried onion
• Flash Fried Calamari

  13.00
  accompanied with lemon aioli
• Steamed Mussels

  14.50
  served in a curry cream sauce with a medley of julienned vegetables
• Warm Mushroom salad and goat cheese crown

  15.00
  Warm mushroom salad on a bed of mesclun baby greens and balsamic vinaigrette, Crowned with baked goat cheese
• Our Specialty Wild Mushroom Strudel

  16.00
  chopped shitake, portobello and field mushrooms in a crispy phyllo pastry with a leek and spinach sauce
• Fresh Brie served with French baguette

  11.00
  caramelized pecan, cranberry and apricot
• Baked Camembert Cheese

  16.00
  served with apricot coulis and tomato, pepper and apple compote
• Organic Ontario Red Beet salad

  9.00
  walnut and cucumber, Stilton and raspberry vinaigrette
• La Maquette's House Salad

  12.50
  heritage spring mix greens tossed with apples and pears, drizzled with our champagne vinaigrette
• Chef's Soup du Jour

  12.00

• La Maquette's Baked Vegetarian Wellington

  18.00
  julienne of vegetables and rice rolled in puff pastry, served on a creamy spinach and leek sauce
• Dover Sole filet (baked)

  28.00
  steamed kale and lemon rosemary butter sauce
• 5 oz lobster tail and duet of Jumbo scallops

  37.00
  served with lemon garlic butter and jasmine rice
• Chilean Sea bass (non endangered) baked

  38.00
  on a tomato broth with steamed fennel, leeks, potato and butternut
• A Pair of Lobster Tails

  36.00
  served with a medley of vegetables on a bed of jasmine rice, drizzled in a mango cream sauce
• New York Cut Black Angus Striploin
  with shiitake mushrooms, shallots, thyme and a roasted veal bone reduction, finished with mondavi cabernet
• Australian Rack of Lamb

  38.00
  rubbed with rosemary and cranberries, served with butternut squash, mixed vegetables, and a natural reduction
• Juicy Tenderloin of Beef, Grilled

  40.00
  accompanied by sautéed portobello mushrooms, spinach and roasted oregano herbed potatoes
• Roasted Breast of Free Range Capon, Roasted

  26.00
  served with pomegranate, cinnamon, market vegetables, drizzled with a port reduction
• Pulled Leg of Duck Confit

  16.50
  served with a blackberry, pear and cherry chutney, on a bed of sautéed wild mushrooms and spinach
• Fresh linguine - mushroom, grilled fennel and celery root

  15.00
  red sweet onion tossed in a herb tomato sauce
• Hearty Vegetarian Risotto

  18.00
  chunky grilled vegetables and apples, cooked in light extra virgin olive oil
• Wild Mushroom Agnolotti

  19.00
  topped with sauteed oyster mushrooms, olive oil and Provence fresh herb
• Arugula pesto chicken

  25.00
  resting over linguine topped with Regianno cheese (optional)
• Fussily bacon chorizo sausage

  19.00
  sundried tomato mushroom and olive oil, herb
• Lobster, scallop and shrimp

  34.00
  sautéed in tarragon cream sauce and nested over linguine
• Shrimp, bacon, Risotto 2 avis

  21.00
  spinach and grilled red onion in lemon Risotto