The sparks from Foxy’s wood-fired menus are flying: Inimitable in its combination of fine dining with rustic fare, this Griffintown restaurant’s food finds few equals in the city. At their Market newbie, chefs Leigh Roper and Vincent Russell are bringing the heat, smoke and char with original dishes—such as pulled-duck coleslaw, oysters with burnt-onion mignonette and roasted turmeric cauliflower—alongside new creative avenues like never-before-seen chicken wings. And that’s just to start.
MENU
Oysters (½ dozen or dozen)
Burnt onion mignonette, house hot sauce, horseradish, lemon
Fried chicken sandwich
Creamy coleslaw, apple, honey sauce with chipotle and chips
Grilled pork skewers
Tzatziki, cucumber, feta, mint and pita
Tumeric-roasted cauliflower salad
Zoug yogurt, greens, chickpeas, fried shallots
House gnocchi
Grilled oyster mushroom, manchego cheese, brown butter
Grilled salmon
Tahini and yogurt sauce, Israeli coucous, pine nuts, fennel
(Extra)
Patatas bravas
Grilled vegetables