Manchons de Canard | half dozen crispy confit duck wings, black garlic purée⁠ ⁠ Duck wings at brunch. Confit first so the meat stays tender and picks up all that duck fat flavour, then crisped to order. The skin gets properly crispy, the meat
There's something about this time of year. The energy shifts, the restaurant fills with a different kind of warmth, and the rhythm feels right. ⁠ ⁠ You can tell by his smile, Julien's ready for the lead up to the holiday season!⁠ ⁠ #AuComptoir #Holid
Poisson du Marché | pan seared fish of the day, squash, Brussels sprouts, Grenobloise sauce⁠ ⁠ And this is how it all comes together. The richness of the browned butter plays against the brightness of lemon and the sharp bite of capers. Squash
Poisson du Marché | pan-seared fish of the day, squash, Brussels sprouts, grenobloise sauce⁠ ⁠ Close-ups of the details. Crisp seared Brussels sprouts. The smooth sweetness of the squash purée. The delicate fish with a perfect sear for
Le black cod. Pan-seared sablefish, squash, Brussels sprouts, Grenobloise sauce.⁠ ⁠ That buttery texture of sablefish is irreplaceable. It's served with a creamy squash purée, seared squash and Brussels sprouts, brought together with a classic
Giving some well deserved love to our hard working kitchen team. From early mornings to late nights, prepping everything just right and executing to order... Cheers to their daily hard work 🥂
Tartare de Wagyu | wagyu beef tartare, quail egg yolk, sunchoke, black garlic aioli⁠ ⁠ Loving the new whimsical plating for our new tartare. Come and enjoy the textures and flavours of fall 🍂 ⁠ ⁠ #AuComptoir #WagyuTartare #SeasonalEating #Kits #West
Weekend brunch has a particular feeling here. Good coffee, bistro food, community vibes. ⁠ ⁠ The kind of morning that starts your Saturday right. Brunch runs 10 am to 5 pm on weekends, then we roll into dinner service.⁠ ⁠ Walk-ins always welcome.⁠ ⁠
Salade de Betterave | grilled radicchio, baby bets, frisée & gem lettuce, verjus, candied pecan⁠ ⁠ Sweet roasted beets against bitter grilled radicchio. It's a classic pairing that works because the flavours don't try to compete, they just
Six house cocktails, each one built around French spirits and techniques. The Moroccan Tease with green Chartreuse, the 75K with Chambord and sparkling wine, the Paris Sour with its red wine float.⁠ ⁠ We also have a full menu of classic cocktails ava
Foie Gras | duck foie gras terrine, seasonal fruits, white wine jelly, house-made brioche⁠ ⁠ Terrine refers to the cooking vessel, an earthenware dish with a tight lid where ingredients steam in their own juices. This technique gives foie gras its si
Mousse au Chocolat | dark chocolate mousse, dark chocolate crunch, whipped cream⁠ ⁠ There's a reason this dessert has been around since the 18th century. The technique is simple but specific: melted chocolate folded into whipped egg whites, creating
Brussels Sprouts | grana padano, chili crumb⁠ ⁠ Brussels sprouts get a bad reputation from being overcooked and underseasoned. Ours are neither. Sautéed until the edges are crispy and caramelized, tossed with grana padano for that nutty, salty
Behind every good meal is someone making sure everything runs the way it should. Max has been doing that here for ten years. The kind of person who notices when something's off before anyone else does.⁠ ⁠ Cheers to Max!⁠ ⁠ #AuComptoir #TeamAuComptoir
⁠ Risotto | sunchoke, Sauvagine cheese, Mascarpone, sunflower seed gremolata⁠ ⁠ Sunchokes are at their peak right now, which is the only time this risotto makes sense. That nutty, sweet earthiness you can only get from fresh fall harvest. Combined wi
Aperol Spritz Au Comptoir | Aperol, splash of Lillet, soda, sparkling wine⁠ ⁠ The spritz has roots going back to the 1800s when Austro-Hungarians in Venice found Italian wine too strong and added a splash of soda to dilute it.⁠ ⁠ By the 1950s, Aperol