1st course
HORS D’ŒUVRES
A Welcome to Refinement and the Memories of my Childhood
Bienvenue Amuses Bouches.

2nd course
THE BEGINNING
Our Irresistible Lobster Cappuccino with Truffle.

3rd course
KING CRAB & SNOW CRAB
Luxurious Crunchy Crab Cakes with Candied Lemon Peels with creamy white beans with yuzu and crab claw.

Or

THE DUCK WITH THE SWEET BILL
Pan-fried foie gras cutlet, caramelized feuillantine with vegetable charcoal.
Mushrooms and truffled celeriac, basted with a black sesame espresso.

4th course

THE SHACK AT THE TABLE
Arctic char cooked in a casserole with hay,
Pork chips with boreal spices.
Spreadable condiments.

5th course
ROASTED LOBSTER TAILS
Wild Lobster Tails from Gaspésie or Île de la Madeleine cooked in three stages,
Poached, Roasted & Caramelized in their Shells, and then Smoked over Glowing Embers
Everything is then confied in Garlic Butter over a Basil and Candied Lemon Gremolata
Served with a Decadent Lobster Chowder, Yukon Morels and Vegetable Butter.

Or

ANGUS STEAK

Alberta Filet Mignon Seared in Herb Butter with Shallots.
Braised and Caramelized Sauce au jus. Cream of Porcini Mushrooms.
Creamy Béarnaise Sauce and Potato Purée Parmentier with Truffles.

6th course
THE CHALET
A short stroll to digest and immerse yourself in our childhood memories

7th course
CONFECTIONS
Strawberry and fresh rhubarb “compotée”, fresh cheese espuma.
Wintergreen and raspberry infusion, raspberry “granité”.

8th course
GUILTY PLEASURES
Montréal Snowflakes, frosted crystals of vanilla and “blancmanger”.
Sweets around maple to share