PROLOGUE – INUKSHUK, AN ABORIGINAL JOURNEY
Hors d’œuvre: an introduction from East to West
Surf and turf inspired by the provinces of Canada

MISE EN BOUCHE
An irresistible truffle lobster cappuccino

KING CRAB AND SNOW CRAB
Creamy crab cake with lemon peel confit and crab claw
or
LE CANARD SE SUCRE LE BEC
Pan-fried foie gras dumplings, truffle and water chestnut chips.
Medallion of foie gras au torchon on puffed rice, sparkling candy.
Caramel of meat juice, black sesame and soy emulsion

AN IMMERSIVE VOYAGE
Iodized New Brunswick oyster, velvety Maritimes foam

WILD LOBSTER
Wild lobster tail, cooked and charbroiled on its shell
Grilled, poached and confit in a light garlic butter
Basil and lemon confit cake
Gourmet vegetables and Yukon morel chowder
or
ANGUS BEEF
Scarified Alberta Prime filet mignon
Braised and caramelized meat juice. Farm turned completely vegetables, in harmony with nature

FROM THE PASTRY CHEF’S ATELIER
Ice cream, nougat shards and wafer

CHAUD DEVANT
Flamboyant crêpe Suzette

EPILOGUE – HOLY GUILT
Treats and sweets from the olden days