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
Coquilles St Jacques | Hokkaido scallop, béchamel, mushroom, chili crumb⁠ ⁠ Hokkaido scallops come from the icy waters off Japan's northernmost island, where the cold temperatures create that explosive sweetness and buttery texture they're kno
Server fuel. The coffee we make for ourselves is the same one we're pulling for you. Espresso, cappuccino, americano, whatever gets you through the day. ⁠ ⁠ Open from 8 am if you need one before work!⁠ ⁠ #AuComptoir #CoffeeBreak #EspressoLife #Kits #
Magret de Canard | verjus glazed duck breast, lentils, carrots, pickled pearl onion, plum, duck jus⁠ ⁠ Verjus is unripe grape juice, tart without the harshness of vinegar. When you glaze duck breast with it, you get a delicate sweet-sour balance that
The dining room at Au Comptoir. Where West 4th comes to eat, drink, and forget about whatever else is happening outside. Exactly what a neighbourhood bistro should do.⁠ ⁠ TGIF, last call at 10 pm Friday and Saturday nights.⁠ ⁠ #AuComptoir #DiningRoom
Tartare de Wagyu | wagyu beef tartare, quail egg yolk, sunchoke, black garlic aioli⁠ ⁠ Sunchoke season means this tartare is exactly where it should be right now. Sweet, nutty crunch against rich beef and creamy yolk, all tied together with black gar
New season, new energy in the kitchen. ⁠ ⁠ Our team's been having a lot of fun with the fall menu and all the local produce that's finally here. Sunchokes, squash, root vegetables, everything that makes this time of year worth cooking for.⁠ ⁠ #AuComp