Cuisse de Canard Confite | crispy confit duck leg, herb farro, kale, duck jus⁠ ⁠ Duck confit for lunch. The leg is cooked low and slow until the meat pulls apart easily, then crisped up before it goes out. Herb farro, kale, and duck jus make it subst
This is how we're closing out 2025. Four courses, delicious wines and cocktails, and a room full of our favourite people from the neighbourhood. A night to celebrate with the community that's kept us going all year.⁠ ⠀⁠ Toast to what's been, toast to
Salade de Betterave | grilled radicchio, baby beets, frisée & gem lettuce, verjus, candied pecan⁠ ⠀⁠ Grilled radicchio brings bitterness, baby beets add sweetness, frisée and gem lettuce keep it crisp. Verjus for acidity, candied pe
Moroccan Tease | Beefeater gin, green Chartreuse, fresh lime, mint and cilantro, ginger syrup⁠ ⠀⁠ Gin and green Chartreuse as the base, fresh lime for acidity, mint and cilantro for brightness, ginger syrup for warmth. It's herbaceous and sharp with
Salade de Betterave | grilled radicchio, baby beets, frisée & gem lettuce, verjus, candied pecan⁠ ⠀⁠ Grilled radicchio brings bitterness, baby beets add sweetness, frisée and gem lettuce keep it crisp. Verjus for acidity, candied pe
We're hitting that holiday flow in the kitchen. The kind of busy where you're moving on instinct, the line's humming, and everyone's locked in.⁠ ⠀⁠ Shoutout to the team for hustling through this season with style and grace. December's no joke in a re
Soupe à l'Onion | chicken broth, caramelized onion, bacon, baguette, Gruyère⁠ ⠀⁠ French onion soup became famous in the 1800s around Les Halles, the massive food market in Paris. Restaurants near the market started serving it to workers
OPTION 3 (revised):⁠ Sunday brunch starts at 10am and doesn't stop until 5pm. Seven hours where people come in for mimosas and eggs, settle into their table, enjoy their meal.⁠ ⠀⁠ It's a different rhythm than dinner service but just as fast-paced. Th
Magret de Canard | verjus glazed duck breast, lentils, carrots, pickled pearl onion, plum, duck jus⁠ ⠀⁠ This is a Gascony classic. Duck breast cooked medium rare, sliced and served with a verjus glaze.⁠ ⠀⁠ Lentils, carrots, pickled pearl onion, plum,
Coquilles St Jacques | Hokkaido scallop, béchamel, mushroom, chili crumb⁠ ⁠ Sweet Hokkaido scallop, béchamel, mushroom, chili crumb. The scallop stays tender, the sauce is rich without being heavy, and the chili crumb adds crunch and a
Mid-shift energy ✌️⁠ ⠀⁠ We're heading into our weekend brunch service, and part of the kitchen's already prepping for dinner at 5pm. ⁠ ⁠ Two services, same crew, all in good spirits.⁠ ⠀⁠ #AuComptoir #Kits #West4th
Risotto | sunchoke, Sauvagine cheese, Mascarpone, sunflower seed gremolata⁠ ⠀⁠ Sunchoke brings sweet, nutty earthiness. Sauvagine is a raw milk cheese from Quebec with a washed rind and creamy funk. Mascarpone smooths everything out. The sunflower se
Crème Brûlée⁠ ⠀⁠ France, England, and Spain all claim they invented this. The French had a recipe at the court of Louis XIV in 1691. England called it "burnt cream" back in the 1400s. Spain's been making crema catalana s
Gravlax de Saumon | cured salmon, beet crème fraîche, fine herbs, sourdough⁠ ⠀⁠ Gravlax literally means "buried salmon." Scandinavian fishermen in the 1300s would dig holes near the beach, bury salted fish in the sand, and let
The view from expo during a packed lunch service. Orders coming in, plates going out, everyone locked in.⁠ ⠀⁠ #AuComptoir #Kits #West4th #BehindTheLine
Assiette Au Comptoir | scrambled eggs, house-made sausage, bacon, country bread, duck fat and thyme potato rösti⁠ ⠀⁠ Our classic breakfast plate. The one people come back for because it covers everything you want in the morning.⁠ ⠀⁠ Scrambled eg