About Our Kitchen

Here at La Cour, we take a tremendous amount of pride in keeping the vast majority of our menu in-house. From soups, appetizers, sauces, salad dressings to our desserts, we strive to keep with local product, as well as some imported items from France and Europe. Our amazing Chef is a magician and a great many of his specials have become regular items – his gnocchi and braised beef short ribs, served every weekend as our pasta du jour and weekend special, respectively, is a hot commodity around here! We also try to keep in with the seasonal offerings and flavors when we can.

Keeping with the Parisian bistro style of dining, we serve appetizers à la carte – including escargot, pate, plateaus of fromage and charcuterie – and keep to our basic entrée options, with a chicken, salmon and pasta dish available every night.

Our desserts are made by our pastry chef, with many du jour flavours, to keep things fresh and new. We feature many options from our popular molleux au chocolate – a hot chocolate cake served with house-made vanilla ice cream, to crème brulee, cheesecake, tarts, sorbets and ice creams!

We have a delicious Sunday brunch every week, with fun spins on eggs benedict and our popular house-made quiches, as well as smashing desserts.

Additionally, we do try to pay careful attention to allergens, as much as possible. We get out gluten free bread and brunch pastries from Deby’s Bakery. Our kitchen is vegetarian friendly, with many of our appetizers being available vegetarian.

We purchase our bread from Trompeau Bakery, a fantastic bakery down the street from us!