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