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Experience a taste of the South of France with our selection of slow-cooked classics and fresh seaside flavors.
Hors D’oeuvres
Tartare
served with grilled bread, house pickles, crisps
enjoy it as a main with a side of frites!
Salades
add rôtisserie chicken 12 seared tuna 22 prawns 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 CAULIFLOWER (V, GF) 22
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.
Hors D’oeuvres
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FRENCH ONION SOUP 19
three cheeses, baguette, parsley
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TEMPURA SHRIMP, ZUCCHINI & GREEN BEANS 20
sauce au raifort, espelette peppers, lemon
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FOIE GRAS CRÊPE SUZETTE 36
orange, almonds, grand marnier
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BELGIOIOSO BURRATA (V) 19
rhubarb, heirloom beet, radicchio, 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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BITTER LEAF GREENS SALAD (VG) 15
cabernet sauvignon vinaigrette, housemade pickles
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RÔTISSERIE CAULIFLOWER SALAD (V) 22
herbed labneh, pine nuts, capers, currants, parsley, harissa
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SWEETBREADS & MUSHROOM ON TOAST 25
wild & tame mushrooms, brioche, green peppercorn sauce
Tartare
served with grilled bread, house pickles, crisps
enjoy it as a main with a side of frites!
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TRADITIONAL BEEF (GF) 20 / 30
dijon mustard, shallots, capers, parsley, egg yolk, harissa
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TROUT (GF) 22 / 32
edamame, buttermilk, trout roe, dill oil
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SCALLOP (GF) 26 / 40
dulse, cabernet sauvignon vinegar, cold-pressed canola oil
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VENISON (GF) 24 / 38
alder, pickled shallot, green peppercorns, smoked mustard
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MUSHROOM (V, GF) 20 / 30
braised portobello, cremini, truffle cream
Entrées
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TRUFFLE OMELETTE (V) 32
four eggs, fresh truffle, brie, asparagus, peas, brown butter crumble, potato allumette
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CURRIED SALT SPRING MUSSELS 39
vadouvan, grilled bread, frites
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SEARED WHOLE BRANZINO (DF) 56
leek vinaigrette, lemon
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OCEAN TROUT (GF) 40
asparagus, sweet pea risotto
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FRENCH ONION BURGER 28
gruyère, dijon & rosemary aïoli, caramelized onion, served with frites
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HUDSON VALLEY DUCK BREAST (GF) 49
lentilles du puy, celeriac purée, spinach, prune & armagnac sauce
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STEAK AU POIVRE (GF) 65
peppercorn-crusted tenderloin, green beans, pomme purée, cognac peppercorn sauce, potato allumette
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.
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
whipped chèvre, heirloom tomato, avocado, basil, sourdough
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WARM MARINATED OLIVES (VG) 9
olive oil, fresh chilies, herbes de provence
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TRADITIONAL BEEF TARTARE (GF) 20 /30
dijon mustard, shallots, capers, parsley, egg yolk, harissa
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TROUT TARTARE (GF) 22 / 32
edamame, buttermilk, trout roe, dill oil
Plats Principaux
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OMELETTE (V) 25
four eggs, brie, asparagus, peas, brown butter crumble, potato allumette
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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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RATATOUILLE QUICHE (V) 20
eggplant, tomato, zucchini, peppers, gruyère, 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, sourdough
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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
gruyère, dijon & rosemary aïoli, caramelized onion, served with frites
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MUSHROOMS ON TOAST 22
poached eggs, roasted mushrooms, spinach, hollandaise sauce, chives, sourdough
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WAFFLE (V) 18
seasonal berries, maple honeycomb, lavender chantilly cream
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7OZ FLAT IRON STEAK 40
shallot jus, served with green beans & frites
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 honey gin, campari, grapefruit, lemon, champagne syrup, soda
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MONACO SANGRIA 16
sauvignon blanc, cîroc peach vodka, rosemary
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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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BON BON 17
captain morgan spiced rum, cassis, kahlúa, cacao white, cold brew, bitters
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APEROL SPRITZ 17
aperol, sparkling, lemon
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ESPRESSO MARTINI 17
smirnoff vodka, kahlúa, cold brew
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LE PAPILLON 18
pisco el gobernador, aperol, sparkling, raspberry syrup, lime
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PLUME MARTINI 17
tanqueray gin, vermouth, bénédictine, absinthe mist
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RIVIERA SPRITZ 17
st-germain elderflower liqueur, sparkling, lemon, lavender & thyme syrup
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LA COQUETTE 18
mezcal, st-germain elderflower liqueur, sweet vermouth, lemon, orange bitters
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SUR L’PLAGE 17
havana club 5 year old rum, aperol, orgeat, egg white, lime, chocolate & angostura 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 añejo 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, blackberry
Vins au Verre
SPARKLING 5oz
ROSÉ 5oz / 8oz
WHITE 5oz / 8oz
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Perlage Pinot Grigio – Veneto, IT 15 / 22
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Perlage Pinot Grigio – Veneto, IT 15 / 22
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Château Carbonneau Sauvignon Blanc – Bordeaux, FR 17 / 27
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Westcott ‘Estate’ Chardonnay – Niagara Escarpment, ON 21 / 33
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Domaine Dyckerhoff Sauvignon Blanc, Reuilly – Loire Valley, FR 24 / 38
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Domaine Fourrey Chablis – Burgundy, FR 26 / 41
RED 5oz / 8oz
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Boutinot Cuvée Jean-Paul – Rhône Valley, FR 15 / 22
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Château Nicoleau Merlot, Côtes de Bourg – Bordeaux, FR 16 / 25
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Illicit Cabernet Sauvignon – CA 18 / 28
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Collovray & Terrier ‘Notre Côté Sud’ Pinot Noir – Languedoc, FR 20 / 32
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Yves Cuilleron Syrah – Northern Rhône, FR 23 / 36
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Château Bernadotte Cabernet Sauvignon, Haut-Médoc – Bordeaux, FR 30 / 48
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WARM MARINATED OLIVES (VG) 9
olive oil, chilies, herbes de provence
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PREMIUM OYSTERS (GF) 6pc 32 / 12pc 56
market selection, red wine mignonette, lemon, horseradish, tabasco
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IBÉRICO SALCHICHÓN 14
guindilla peppers, sourdough
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TRUFFLED DÉLICE DE BOURGOGNE (GF) 21
rosewood wildflower honey, buckwheat crackers
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BEEF TARTARE CROSTINI 16
dijon mustard, shallots, capers, parsley, egg yolk, harissa
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SCALLOP TARTARE (GF) 26
dulse, cabernet sauvignon vinegar, cold-pressed canola oil
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WHIPPED CHICKEN LIVER PARFAIT 16
gougère, kozlik’s triple crunch mustard, pickled shallot
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MUSHROOM TARTARE (V, GF) 16
braised portobello, cremini, truffle cream
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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 18
gruyère, dijon & rosemary aïoli, caramelized onion
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FRITES (V) 9
herbes de provence, tomato aïoli
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.
