Chantecler takes great pleasure in hosting gatherings of all sizes. For parties with seven or more guests, we offer the flexibility of early reservations, available between 5:00 PM and 6:00 PM, or later in the evening starting at 8:45 PM.

To ensure a seamless dining experience for all our guests, we have curated a selection of prix-fixe menus designed specifically for larger groups, with prices ranging from $75 to $125 per person. These menus can also be tailored to your preferences if desired. We kindly request that all members of the group participate in this delightful dining experience.

$75/pp Menu

Brioche à Tête 

Rosemary glaze & whipped butter

Marinated olives

Chili & Orange

***

Heirloom Tomatoes

Pickled ramps, basil oil, champagne vinaigrette & crème fraiche

Steak Tartare

Hand-cut beef, traditional accompaniments & house sourdough

***

Whole Roast Chantecler Chicken Ballotine

Pan-roast breast, sausage-stuffed leg, mushroom duxelles & jus

Whole Sea Bream

Chermoula Sauce 

Charred Greens

Zucchini purée & beurre monté

Salt-Baked Beets

Footstep Organics beets, candied nuts & basil sauce

***

Black & White Chocolate Tart

Ontario Strawberries

$90/pp Menu

Brioche à Tête 

Rosemary glaze & whipped butter

East Coast Oysters

Cocktail sauce, cucumber-pear mignonette

Pâté en Croûte

Pork, foie gras, pistachio & cranberry

***

Rainbow Trout

Trout roe, dill & cucumber

Heirloom Tomatoes

Pickled ramps, basil oil, champagne vinaigrette & crème fraiche

Steak Tartare

Hand-cut beef, traditional accompaniments & house sourdough

***

Whole Roast Duck

Confit leg & dry aged breast, spiced jus

Whole Sea Bream

Chermoula Sauce

Charred Greens

Zucchini purée & beurre monté

Roasted Mushrooms

Madeira glaze & truffle puree

French fries

Lemon & house aioli

***

Black & White Chocolate Tart

Ontario strawberries

Crème Brulée

Citrus & vanilla

$125/pp Menu

Brioche à Tête 

Rosemary-honey glaze & whipped butter

Seafood Platter

East Coast Oysters, Shrimp Cocktail, Marinated Mussels & Scallop Crudo

Pâté en Croûte

Pork, foie gras, pistachio & cranberry

***

Heirloom Tomatoes

Pickled ramps, basil oil, champagne vinaigrette & crème fraiche

Steak Tartare

Traditional accompaniments

***

Taglioni & Caviar

Egg yolk pasta, mullet caviar & pea beurre blanc

Squash blossoms

Smoked eggplant, zucchini, roasted peppers, pine nuts & basil purée

***

Dry Aged Ribeye of Beef

Bone marrow & bordelaise sauce

Whole Sea Bream

Chermoula sauce 

Charred Greens

Zucchini purée & beurre monté

Roasted Mushrooms

Madeira glaze & truffle puree

French Fries

Lemon & house aioli

***

Black & White Chocolate Tart

Ontario strawberries

Crème Brulée

Citrus & vanilla