16.50
Salad and veggie chips
Small veggies half cooked half raw, Baby Mesclun. Garden Herb Vinaigrette Trio.
18.50
Like a gaspacho
Chilled Caramelized Tomatoes and Peppers Confit gaspacho , Crunchy Baby Vegetables. Poached Scampi Medallion, Meyer Lemon Jelly .
21.50
Calamarie
Tagliatelle of Calamari Carbonara. Poached Quail Egg, Lemon Caviar .
19.50
Lapin Stanstead
Potatoes and manioc gnocchi with confited rabbit in a yuzu sauce,cCurly Lettuce, Mustard Mousse
22.50
Rossini Beef
Beef Carpacio Gravlax, Slow cooked Foie Gras « au Torchon », Truffle Shaving. Lentil salade, ginger and seaweed
21.50
Princess Scallops
Princess Scallops in their shell with Yuzu Juice, sea and cucumber Water bubbles. Rice lettuce heart and foam, pineapple and raspberry shards
23.50
Le Foie Gras
Seared Quebec Foie gras, root vegetable purée, Buna-shimeji and chips. Morel mushroom emulsion, veal jus flavoured with arabica- arpégio coffee
(per portion) 6.50
Sélection fromagère
Our selection of cheeses
35.50
Étude sur le champignon
Fresh raviolis with ricotta and shiitake mushrooms, Mushrooms picked by Mr Robert, Truffle Shavings. Raw Enoki.
34.50
Hay Chicken
Cornish Hen cooked with hay in a casserole Infused with Galanga, Jerusalem Artichoke with Shiitake, Granny Smith Apples
38.50
Bass
Sea Bass Filet with Creamy Orange Swiss Chards
Rice Lettuce with Alaska Crab, White Butter Sauce with Vanilla and Lime
39.50
Veal
Slowly braised veal cheeks Chef's way citrus flavoured sauce, fondant potatoes and parsnip purée with a parmesan cheese emulsion
37.50
Giant Scallops
North Shore Scallops «White as Snow", Buckwheat Crêpe with Parsnip, Meringue and white Asparagus Filament
41.50
Lobster
Stewed market vegetables, poached lobster in a citrus broth, organic fine herbs
46.50
Lamb
Kamouraska Lamb Medallion with Pear Chutney, Braised Vegetable Tajine with Ras el Hanout-Cumin, Bulgur in Carta Fata
45.50
Dear
Rack of Venison, Crispy Galette of Root Vegetables, Chioggia cooked in Salt, Juice with Shadbush Berries
15.50
My passport to sweets and desserts
Our pastry chefs will surprise you with a succession of sweets and desserts