Starters to Share
Three gourmet creations to awaken your taste buds:

Nordic Shrimp Guédille from Quebec
Served on grilled Kamut bread with creamy celery rémoulade and lemon mayo.

Maple-Smoked Beef Tartare
Crispy wasabi peas, toasted sesame sauce, and puffed rice crisps.

Barigoule-Style Artichoke Heart
Poached egg with meat jus and warm foie gras emulsion.

Main Courses – Shared Signature Dishes
Three signature dishes to enjoy together, served at the center of the table:

Bay Scallops Flambéed Tableside with Montreal Pastis
Homemade preserved lemon cream and garlic flower butter.

Duck Leg Confit with Aromatics
Slow-cooked in-house until perfectly crispy and meltingly tender.

Crispy-Melty Seafood Croquette
Served with roasted tomato piperade sauce.

Chef’s Sides
Three flavorful accompaniments carefully crafted to enhance the mains:

Warm Vinaigrette Wild Leeks
With toasted almond sticks and fleur de sel.

Oven-Baked Stuffed Potato
Cream cheese, fresh herbs, and crispy breadcrumb topping.

Grilled Portobello with Balsamic Caramel
Warm goat cheese, mesclun sprouts, and crunchy sunflower seeds.

Sweet Delights to Share
Three house-made desserts to end on a festive and enchanting note:

Maple Cotton Candy
A childhood memory reimagined with flavors from our terroir.

Chef’s Fine Chocolates
An artisanal selection crafted by our in-house chocolatier.

Red Berry Pavlova
Lemon cream, sweetgrass chantilly, and crispy bits.

If you can’t finish it all, take the rest to go!