Fresh and smoked salmon tartare with avocado and crushed artichoke heart,
dried tomatoes and sweet basil
or
Duck terrine with small fruits, semi-dried fig marmalade,
with a hint of anise and onion and maple confit
or
Western beef carpaccio in a crust with Meaux mustard
and a small Greek vegetable salad in coriander oil with parmesan curls
or
Medallion of rabbit, braised with goat cheese and grilled pine seeds,
leek fondue and a few forest mushrooms, deglazed in port
or
Mixed, house-smoked fish and seafood with a lemon cream sauce
and young lettuce shoots in a balsamic vinaigrette



Soup of the moment

White poultry slices with red pepper and bocconcini pesto,
meat glaze of Madeira wine and rosemary
$28

Ocean trout cutlet done unilaterally with a curried marinated brochette of shrimp
and mussels with shallots and capers in a saffron juice
$29

Western beef rib steak with a potato and chorizo mousseline,
Cognac, cracked pepper and tarragon sauce
$35

Braised lamb with mint jelly in a Brick cheese dough,
fried oyster mushrooms with roasted garlic and a hint of Xérès with thyme
$34

Pulled porc tenderloin from Quebec, glazed with cider syrup,
served with celeriac and golden almonds in a red wine reduction and caramelized spices.
$32



Glazed apples in melting caramel, drizzled with cider

Raspberry and chocolate pyramid with vanilla English cream

Savoury of maple cream fondant

Pistachio, hazelnut, chocolate avalanche with small fruit and rosemary sauce

Crispy cupola of goat cheese, lavender and strawberries

Sweet treat of coconut and lime with a coulis of exotic fruits