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

THE BEGINNING
Our Irresistible Lobster Cappuccino with Truffle.

KING CRAB & SNOW CRAB
Luxurious Crab Cakes with Candied Lemon Peels a la Donut, with a Crab Claw.

Or

THE DUCK WITH THE SWEET BILL
Seared Duck Foie Gras Dumplings with Truffle Shavings and Water Chestnut.
A Medallion of Duck Foie Gras au Torchon over Puffed Rice with a Fizzy Candy.
Gravy Caramel and an Emulsion of Soy & Black Sesame.

A VOYAGE AT SEA
Iodine-rich Oysters from New Brunswick with Delicate Sea Foam from the Maritimes.

ROASTED LOBSTER TAILS
Wild Lobster Tails from Gaspésie or Île de la Madeleine cooked in 3 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
Albert Filet Mignon Seared in Herb Butter with Shallots.
Braised and Caramelized Sauce au jus. Cream of Porcini Mushrooms with an Asparagus-Cheese Crisp.
Creamy Béarnaise Sauce and Potato Purée Parmentier with Truffles.

THE CHALET
A short stroll to digest and immerse yourself.

CONFECTIONS
A warm and cold serving of Apple Orchards with Maple Syrup.

GUILTY PLEASURES
Montréal Snow Flakes and Praline Sweets of yore
Haskap Berry Juice & Frozen Rain.