Bienvenue

French Fare   fancy-and  Bistro Charm

1930’s Paris meets fresh London cool at Biff’s Bistro. At this modern French bistro, we invite you to experience a tribute to Old World cuisine, hospitality and style in the heart of downtown Toronto.

Drop by Biff’s Bistro for our

quick & dirty
bar bites & booze

Dinner

· LES SOUPES ET SALADES ·

BIFF’S SOUPE DU JOUR 10
CREAM OF MUSHROOM SOUP 11

with tarragon

SEASONAL 1OOKM GREENS 10

Biff’s pickles, Champagne
vinaigrette, herbs

SALADE CÉSAR 13

maple bacon, kale, romaine, pumpernickel croûtons, aged Beemster cheese

OCTOPUS & CHORIZO SALAD 20

kale, fingerling potatoes, chorizo, romesco sauce, olives, toasted almond

CARROT & GOAT CHEESE MOUSSE 15

pea purée, spring vegetables,
pistachio mint gremolata,
rye & seed crackers

· LES HORS D’ŒUVRES ·

STEAK TARTARE 16 / 26

truffle porcini mayo, pickled mushrooms, spiced lentils, croûtons, egg yolk

ESCARGOTS & ‘NDUJA 15

basil Parisienne gnocchi,
pork broth, blistered tomato, escarole, Bayonne chip

SMOKED STURGEON 15

gazpacho, croûtons, asparagus, cucumber, buttermilk curd,
sunflower vinaigrette

FOIE GRAS DU JOUR 21

Chef ’s daily inspiration

· LES ENTRÉES ·

ST-CANUT PORCELET 32

mustard, spring cassoulet,
pork crackling, wild leek crème

DUCK CONFIT 27

braised kale with bacon, smoked onions,
cauliflower, blueberry mustard jus

HERB-CRUSTED ALBACORE TUNA 25

iceberg lettuce, cherry tomatoes, lentil & bacon vinaigrette, avocado, buttermilk dressing, dill pommes allumettes

MOULES 23

steamed mussels, “bouillabaisse” sauce, fennel confit, fingerling potatoes, green beans, grilled croûtons, rouille, frites

FOGO ISLAND COD  34

dill flower spätzle, crab bisque, bok choy, crab gribiche, lemon balm oil

CHICKEN SUPRÊME À L’AMÉRICAINE 25

Dijon wine glaze, garlic & herb crust, fennel confit, glazed vegetables, roasted chicken jus

LENTIL & MUSHROOM TERRINE 22

roasted eggplant hummus cornettes, fried halloumi, 100km grain salad

LEO’S CANESTRI PASTA 21

mushroom duxelles, leeks, spring vegetables, oven-dried tomatoes, Parmigiano-Reggiano

GRILLED CALF’S LIVER 26

parsnip purée, fingerling potatoes, bacon
& popped mustard vinaigrette, pear butter

FILET MIGNON 39

duchess potatoes, wild mushrooms,
wild greens emulsion, foie gras mousse,
red wine jus

PAN-SEARED TROUT 30

lettuce purée, sweet potato, apple & golden raisin chutney, chicken jus

CHERMOULA LAMB SIRLOIN 36

chickpea Parisienne gnocchi, sauce verte, lamb jus

BEEF BOURGUIGNON 33

pommes aligot, grilled Northern Woods oyster mushrooms, spring onions, red wine jus

· POUR LA TABLE ·

GINGER-PICKLED SHRIMP COCKTAIL 13

celery & carrot slaw, Anaheim peppers, lime & ginger cocktail sauce

CHERMOULA SMELTS 9

preserved lemon aïoli, coriander

FROGS’ LEGS 13

peanuts, tamarind, ginger

CRISPY PIGS’ EARS 8

with charred tomato aïoli

CHICKEN LIVER PARFAIT 14

with cornichons

PLATEAU DE CHARCUTERIE 18/26
CHARCUTERIE & FROMAGE 38

PLATEAUX DE
· FRUITS DE MER ·

oysters, shrimp cocktail, 42
mussels, octopus,
Chef ’s additions

· BIFF’S FIXE ·

3 COURSES FOR $37.95


MUSHROOM SOUP
SEASONAL 100KM GREENS
CHICKEN LIVER PARFAIT
SALADE CÉSAR

CHICKEN SUPRÊME À L’AMÉRICAINE
BEEF BOURGUIGNON
LENTIL & MUSHROOM TERRINE
DUCK CONFIT
PAN-SEARED TROUT
ICE CREAMS & SORBETS
LEMON TART
TOASTED COCONUT BAVAROIS
Fish-Engraving

· L’ACCOMPAGNEMENT ·

FRITES 8

with harissa rouille

SAUTÉED WILD MUSHROOMS 8
LÉGUMES DU JOUR 7
POMMES ALIGOT 9
Lunch

· LES HORS D’ŒUVRES ·

BIFF’S SOUPE DU JOUR 10
CREAM OF MUSHROOM SOUP 11

with tarragon

SEASONAL 1OOKM GREENS 10

Biff’s pickles, Champagne
vinaigrette, herbs

SALADE CÉSAR 13

maple bacon, kale, romaine, pumpernickel croûtons, aged Beemster cheese

STEAK TARTARE 16 / 26

truffle porcini mayo, pickled mushrooms, spiced lentils, croûtons, egg yolk

CHICKEN LIVER PARFAIT 14

with cornichons

CARROT & GOAT CHEESE MOUSSE 15

pea purée, spring vegetables,
pistachio mint gremolata,
rye & seed crackers

SALMON GRAVLAX 14

cucumber relish, hard-boiled egg, mustard crème fraîche, pickled onions,
O&B Artisan pretzel bread

· LES ENTRÉES ·

· LES SANDWICHES ·

SPRING TARTINE 15

ricotta, avocado, cherry tomatoes, black sesame,
pickled shallots

CHICKEN CLUB 18

house bacon, harissa mayo, 100km greens

LAMB BURGER MERGUEZ 18

red pepper chutney with frites

· SPÉCIALITÉS DE BISTRO ·

CHICKEN SUPRÊME À L’AMÉRICAINE 25

Dijon wine glaze, garlic & herb crust, fennel confit, glazed vegetables, roasted chicken jus

GRILLED CALF’S LIVER 26

parsnip purée, fingerling potatoes, bacon & popped mustard vinaigrette, pear butter

ST-CANUT PORCELET 25

spring cassoulet, pork crackling, mustard crème fraîche, pork jus

FRENCH PLOUGHMAN’S PLATTER 21

housemade sausage, pork terrine, cheese, O&B Artisan bread, egg, moutarde

CHEF’S SALAD 18

lentil vinaigrette, mixed pickles, fingerling potatoes, house charcuterie, Brie croûtons

LEO’S CANESTRI PASTA 21

mushroom duxelles, leeks, spring vegetables, oven-dried tomatoes, Parmigiano-Reggiano

· FRUITS DE MER ·

OCTOPUS & CHORIZO SALAD 20

kale, fingerling potatoes, chorizo, romesco sauce, olives, toasted almonds

MOULES 23

steamed mussels, “bouillabaisse” sauce, fennel confit, fingerling potatoes, green beans, grilled croûtons, rouille

PAN-SEARED TROUT 30

lettuce purée, sweet potato, apple & golden raisin chutney, chicken jus

ALBACORE TUNA NIÇOISE 23

greens, haricots verts, cherry tomatoes, anchovies, hard-boiled egg

· LES ŒUFS ·

HUE PANCAKE 19

herbed omelette, shrimp,
St-Canut pork, herb salad, sprouts, hoisin peanut sauce

QUICHE DU JOUR 18

with mixed greens

Fish-Engraving

· BIFF’S FIXE ·

$19.95

combination lunch plate with choice of soup & main

MUSHROOM SOUP
BIFF’S SOUPE DU JOUR
SPRING TARTINE
CHEF’S SALAD
HUE PANCAKE
Dessert

· LES DESSERTS ·

· Indulge ·

Basket of à la Minute Baked Madeleines 7
Artisanal Ice Creams & Sorbets 9
Chocolate Cake 10

peanut mousse, toffee crunch, caramel sauce

Lemon Tart 10

rhubarb, vanilla meringue

Classic Vanilla Bean Crème Brûlée 10

with Sablé cookie

Toasted Coconut Bavarois  10

spiced blueberry curd, banana tuile

· SÉLECTION DE FROMAGES ·

O&B Artisan fruit & nut loaf,7/20g
seasonal accompaniments

Bar

· COCKTAILS ·

SIGNATURE PIMM’S CUP13

Pimm’s, simple syrup,
lemon, mint

BARREL-AGED NEGRONI15

Beefeater gin, Campari,
sweet vermouth

SMOKED PALOMA15

Olmeca tequila, mezcal, grapefruit & lime juice

OLD FASHIONED15

Bulleit bourbon, gomme syrup, Angostura bitters

STRAWBERRY MOSCOW MULE14

Absolut vodka, strawberry, lemon juice, ginger beer

BIFF’s 7514

Beefeater gin, Crème Yvette, Prosecco

· Biff’s Bar ·

· LES SALADES ·

SEASONAL 100KM GREENS10

Biff’s pickles, Champagne vinaigrette, herbs

SALADE CÉSAR13

maple bacon, kale, romaine, pumpernickel croûtons,
aged Beemster cheese

CARROT & GOAT CHEESE MOUSSE15

pea purée, spring vegetables, pistachio mint gremolata, rye & seed crackers

OCTOPUS & CHORIZO SALAD20

kale, fingerling potatoes, chorizo, romesco sauce, olives, toasted almonds

SALMON GRAVLAX14

cucumber relish, hard-boiled egg,
mustard crème fraîche, pickled onions,
O&B Artisan pretzel bread

· SPÉCIALITÉS DE BISTRO ·

CHICKEN CLUB SANDWICH 18

house bacon, harissa mayo, 100km greens

STEAK FRITES 29

7oz flat iron steak, seasonal vegetables, frites

· CHARCUTERIE ·

PLATEAU DE CHARCUTERIE 18 / 26
CHARCUTERIE & FROMAGES 38

· B’OYSTEROUS OYSTERS ·

oysters on the half shell, available daily after 5pm
while quantities last
each 2

· LES HORS D’ŒUVRES ·

BIFF’S SOUPE DU JOUR 10
CREAM OF MUSHROOM SOUP 11

with tarragon

FRITES 8

with harissa rouille

CHICKEN LIVER PARFAIT 14

with cornichons

Fish-Engraving
GINGER-PICKLED
SHRIMP COCKTAIL 13

celery & carrot slaw,
Anaheim peppers,
lime & ginger cocktail sauce

 STEAK TARTARE 16

truffle porcini mayo,
pickled mushrooms,
spiced lentils, croûtons,
egg yolk

Wine

· WINES BY THE GLASS ·

 

6oz/9oz/Carafe

CANADIAN WHITE
Chardonnay – 2013 Cave Spring ‘Jump’,12/18/32
Niagara, ON
Riesling – 2013 Cave Spring ‘Canoe’,12/18/32
Niagara, ON
Riesling – 2009 Henry of Pelham14/21/37
‘Reserve’, Niagara, ON
Pinot Gris – 2014 The Grange of14,5/21,5/38
Prince Edward ‘Select’, PEC, ON

 

BISTRO WHITE
Sauvignon Blanc – 2015 Franschhoek 13,5/20/36
Cellar, ZA
Chardonnay – 2015 Sterling Vintner’s 14/21/37
Collection, CA

 

FRENCH CLASSIC – WHITE
Côtes du Roussillon – N.V.12/18/32
Les Jardins Altiers
Petit Chablis – 2014 Bouchard Père & Fils16/24/39
Vouvray – 2014 Château Gaudrelle,19/—/—
Sec-Tendre
Sancerre – 2014 Domaine Cherrier19/28/50

 

ROSÉ
Niagara – 2015 Redstone Winery12/18/32
Languedoc-Roussillon – 2015 Domaine15/22/40
du Poujol
Côtes de Provence – 2015 Château15/—/—
Léoube

 

CANADIAN RED
Biff’s Juicy Red – 2012 Cave Spring,12/18/32
Niagara, ON
Gamay/Pinot – 2012 The Grange of Prince14/21/39
Edward ‘Bunny’, ON
Merlot – 2015 Mission Hill ‘Reserve’,16/24/43
Okanagan Valley, BC

 

BISTRO RED
Garnacha/Cariñena – 2015 Verdera10,5/15,5/28
Negre, Empordà, ES
Syrah/Cabernet Sauvignon – 201214,5/21,5/39
Gabbiano ‘Solatio’, Tuscany, IT
Cabernet Sauvignon – 2012 Louis24/36/64
M. Martini, Napa Valley, CA

 

FRENCH CLASSIC – RED
Syrah – – 2013 Château de Jau13/19/35
‘Le Jaja de Jau’, Pays d’Oc
Bordeaux – 2012 Château Le Grand16/24/39
Moulin, Blaye
Bourgogne – 2012 Jean Gagnerot17/25/45
‘Auberge du Pommier Vingt Cinq’
Crozes-Hermitage – 2012 Les Vins20/30/53
de Vienne
Dirty Bits

· Dirty Bits Menu ·

weekdays from 2:30pm; weekends from 5:00pm

#BiffsDirtyBits

· Each $7 ·

BOOZE
BIFF’S BOULEVARDIER (2oz)

J.P. Wiser’s rye, Dolin red vermouth, aperol

KIR ROYALE (5oz)

crème de cassis, sparkling wine

VIN DE MAISON (6oz)

blanc/rouge

GOOSE ISLAND HONKER’S ALE (14oz)
BITS
DIRTY POUTINE

lamb kofta, cheese curds, lamb jus, harissa drizzle

SPRING ROLLS

pork, veggies, carrot nuoc cham dipping sauce

FISH, CHIP & PICKLE

beer-battered white fish, fingerling potato chip,
Biff’s pickle & Espelette tartar sauce

DUCK WINGS

with spiced maple syrup

ONION PAKORA

with curried coriander yoghurt

HOUSE-CURED SALMON

pretzel croûtons, egg

MARINATED OLIVES & SPICED ALMONDS