HOLIDAYS MENU

December 25th to January 2th

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FIRST STARTER

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Unilaterally seared scallop flamed with anise, braised fennel with oranges, and sweet potato chips.

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CHOICE OF SECOND STARTER

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House smoked salmon with hickory aromas, blinis, sour dill cream, Radishes, red onions and marinated cucumbers pickle.

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"Au torchon" duck foie gras from Brome Lake, oriental dates jam, house lost bread.

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CHOICE OF MAIN COURSE

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Roasted Coryphaene dorado filet, asparagus risotto shellfish and cognac bisque

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Duo of sautéed giant prawn and Alberta's beef filet, Béarnaise sauce with capers, celeriac and tarragon purée.

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Braised lamb shank, Banyuls wine and

Oyster mushrooms sauce, roasted sweet potatoes purée.

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CHOICE OF DESSERT

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Dark chocolate and hazelnuts praline royal, maple-flavoured English cream.

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Frozen fresh raspberries nougat, red berries coulis, glazed lemon génoise cake.

Coffee, tea or herbal tea

110 $