Chez Michel
Chez Michel Restaurant & Catering
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Cozy French-Inspired Dining in Creemore
valutazione
Recensioni
fotografia
menù
Fried sugar-coated apples, smoked gouda, blood orange olive oil and pomegranate balsamic nestled in heritage blend lettuce
Ask your server about our featured topping on a wheel of creamy melted brie, perfect for dipping with house baked baguette
PEI mussels steamed in a beurre blanc with garlic and julienne vegetables
House cut and aged, AAA 8 oz Ontario striploin steak enrobed in peppercorn brandy cream sauce, served over fresh cut frites
Creamy arborio rice with sundried tomatoes, artichokes and spinach. Then topped with crispy fried leeks. This creamy cheesy dish may also be served dairy free or vegan upon request.
Winston's AAA ground chuck seasoned with "no filler" burger, stuffed with your choice of mushroom and gouda or fig and gorgonzola or spinach, sundried tomato and feta, then baked to perfection. Served on a brioche bun with lettuce, tomato, pickle and red onion. Your choice of fresh cut frites, soup or Winston's house salad.
Crisp on the outside and soft on the inside of the most decadent crab cakes nestled under a perfectly poached egg and topped with thick buttery hollandaise and crisp leeks. Served with your choice of roast potatoes or mixed greens.
Fluffy egg omelet stuffed with feta cheese, sundried tomatoes and spinach. Served with your choice of roasted potatoes or mixed greens.
Buttery crisp croissant piled with sliced ham, swiss cheese and a fried egg. Served with your choice of fresh cut frites, soup, or Winston's house salad.
Choice of two items, and two items. Winston's house salad or soup of the day or bacon, lettuce, tomato, chipotle mayonnaise on half sandwich on a baguette or pesto, tomato, mozzarella half sandwich on a baguette.
Fried sugar-coated apples, smoked gouda, blood orange olive oil and pomegranate balsamic nestled in heritage blend lettuce
PEI mussels steamed in a beurre blanc with garlic and julienne vegetables
Ask your server about our featured topping on a wheel of creamy melted brie, perfect for dipping with house baked baguette
House cut and aged, AAA 8 oz Ontario striploin steak enrobed in peppercorn brandy cream sauce, served over fresh cut frites
Creamy arborio rice with sundried tomatoes, artichokes and spinach. Then topped with crispy fried leeks. This creamy cheesy dish may also be served dairy free or vegan upon request.
A typical Basque dish with sautéed onion, zucchini, tomatoes, and espelette pepper. Fresh Ahi Tuna pan-seared to a pink medium rare and place a top creamy polenta in the piperade, dressed with a mild zhoug (cilantro, parsley, garlic, red wine vinegar).
Thinly sliced calves' liver pan seared to a medium rare dressed with caramelized onions and served with buttery garlic mashed potatoes and seasonal vegetables
Thick and juicy frenched ten-ounce pork chop, crowned with a fig, chestnut, chanterelle mushroom ragout. Then drizzled in a porcini mushroom and sage olive oil. Resting on a bed of garlic mashed potatoes or crisp seasoned roasted potatoes and seasonal vegetables.
Frenched chicken supreme seared and baked with a port, mushroom, tomato sauce. Served with buttery garlic mashed potatoes or seasoned roasted potatoes and seasonal vegetables.
Sommeliers duck Marget seared to perfection and served with a port and grape reduction. Resting on creamy polenta and seasonal vegetables.
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