Entrées

Spinach and Strong Boivin Cheddar Cheese Brioche
Mushroom and “Sortilège” Liqueur Sauce

Home-made smoked Salmon Tartar with Capers and Truffle Oil

on grilled Lalancette Garlic Bread 

Grilled Tiger Shrimps accompanied by a Green Apple Salad

and a Mediterranean Salsa

Mixed Salad of Baby Greens with a Balsamic Vinaigrette and Dried Tomato Emulsion

Soup of the Day

Main Courses

Sea Scallops with a Snow Crab Arborio Risotto, Bearnaise Sauce

Poultry Breast cooked Skin-on, Quinoa with dried Blueberries, Mixed Herbs and Whole-Grain Mustard

Grilled AAA Beef Filet Mignon, served with a Celeriac Purée and a Bordelaise Sauce

Roasted Venison Haunch, served with Parsnip sticks, topped with Maple Syrup and a Juniper Berry Sauce

*****

Choice of Pastry Chef