Chapeau

Filet Mignon

Tender, perfectly cooked steak often paired with pommes purée and demi‑glace

Trio of Salmon

Three preparations of salmon—tartare, gravlax, and roe—with crème fraîche and fried capers for texture

Escargot

Classic escargots in garlic‑parsley butter—rich and flavorful

Potato Gratin

Rich, creamy gratin with a golden crust—classic French comfort side

Crème Brûlée

Silky custard with a crisp caramelized top, a refined classic dessert

Cassoulet de Toulouse

A bubbling crock of white beans, duck confit, and Toulouse sausage — the French comfort dish that defines the restaurant.

Vol-au-Vent

Puff pastry shell filled with creamy seafood or chicken — a Chapeau! signature

Coq au Vin

Classic red-wine braised chicken

Duck Leg Confit & Pan Seared Duck Breast

A double duck experience — crispy-skinned confit leg alongside a rosy seared breast from Maple Leaf Farms.

Cassoulet

White bean and duck/sausage stew, a French winter classic

Escargots

Snails in garlic-parsley butter, the table opener

Salade Landaise

A warm Gascon salad with duck gizzards, foie gras, and a tangy vinaigrette — rich and deeply French.

Roasted Tomato Soup

Silky tomato soup with duck‑fat croutons and parsley oil, a comforting starter

Lightly Smoked Atlantic Salmon

House-smoked salmon with delicate smoke and silky texture — a lighter option that still delivers.

Île Flottante

Meringue floating on crème anglaise — the dessert to end on

Creme Brulee

House-made custard with a perfectly torched sugar crust — the classic French finish from a chef who doesn't cut corners.

Profiteroles

Light choux with vanilla‑bean ice cream and chocolate sauce—elegant and indulgent

Oysters