Here are some of the changes we are making to how we operate for the near future, to ensure everyone can safely enjoy their time at Partage.
HOURS & DAYS OF OPERATION
We'll be open Tuesday to Saturday from 5:30 pm to 9:30 pm (last reservation at 9 pm), with seatings on Fridays and Saturdays between 5:30 pm and 6pm and 8 pm and 8:30 pm.
To respect safe social distancing, Partage will reduce the dining room seating capacity by 50%.
We will scatter the mandatory reservations and will strictly limit walk-in guests.
We will provide limited single-use printed food, desserts, cocktails, wine menus and QR codes to scan to see our menus and pay on your smartphone.
RESTRICTIONS & ADDITIONAL SAFETY MEASURES
We require our guests to wear masks. No service will be provided to guests not wearing masks.
We are limiting the number of suppliers and quantity of food in the kitchen so we will offer limited menus.
Facemasks and gloves will be mandatory for our serving and kitchen staff.
Frequent handwashing will be required for all of our staff members.
3 contactless hand sanitizer stations are placed at the restaurant's door, in front of the restrooms and close to the bar, for our guests and staff.
Each booth, chair, table, plate and piece of silverware will be sanitized before the service and if reused during the shift.
No glasses will be removed from the table.
Each course description will be short and efficient, while standing 2 steps back from our guests’ table.
We will sanitize the door handles every hour (front and back doors, restrooms, office, pdr, wine cellar, kitchen), high-touch surfaces and keep a log of the sanitation.
We will strongly encourage electronic payments.
Each employee will be screened before clocking in with a health-related questionnaire.
TASTING MENU AND WINE PAIRING
To comply with the health department requirements and to limit the number of suppliers and persons coming for delivery at the restaurant, we have designed a new simplified menu highlighting our most popular items. Enjoy our 3, 5 and 7 course tasting menus, designed by our Chef using only fresh and seasonal ingredients, and let us pair your experience with a unique selection of French wines, handpicked by our sommelier. The tasting menus can be customized to most dietary restrictions. .
*1 fish course
*1 meat course
*1 fish course
*1 meat course
TASTING MENU ADD-ONS
Seared foie gras on pineapple carpaccio, mango chutney & country bread toast
+$25 per guest
Braised oxtail croque monsieur, fresh scallions & parsley
+$15 per guest
Caviar, truffle - depending on the season
3 GLASS WINE PAIRING $33
FOR PREMIUM ADD $25
5 GLASS WINE PAIRING $55
FOR PREMIUM ADD $35
7 GLASS WINE PAIRING $77
FOR PREMIUM ADD $45
* Thoroughly cooking food of animal origin, including but not limited to beef, eggs, fish, lamb, milk, poultry, or shellstock reduces the risk of food borne illness. Young children, the elderly, and individuals with certain health conditions may be at a higher risk if these foods are consumed raw or undercooked.
Designed by our Pastry Chef VINCENT PELLERIN
Vanilla Crème brulee, crusty biscuit, apricot ganache, roasted apricot with lavender, apricot and lavender sorbet.
French crispy meringue, strawberry mousse, pistachio ice cream and sponge cake, raspberry frosting.
DESSERT OF THE DAY
Ask you server about our special creation of the day.
TO PAIR WITH YOUR DESSERTS
Grey Goose, espresso, kahlua, chocolate Godiva, chocolate bitter
Poire William, Amaretto, pear puree, seasonal citrus, walnut bitter
Rhum arrange, passion fruit, coconut, orange juice & pineapple
CHAMPAGNE & WINE
DUVAL LEROY ROSE - 375mL
Glass $18 / Bottle $60
QUARTS DE CHAUME - 375mL
Glass $19 / Bottle $80