514 844-4368Mushroom ravioli seasoned with fresh sage sauce 15
“Provençale” style tartlet of snail fricassee with parsley garlic garnish 15
Warm goat cheese in a filo dough, with Sherry 16
Homemade smoked salmon, fresh vegetables and truffle oil 17
Shrimp and scallop harmony flavoured with vanilla and fondue of leeks 17
Crème brûlée and pan seared duck foie gras on gingerbread toasts 21
Lobster salad with hazelnut oil and maple syrup 24
Scallop delight with truffle oil and mushroom fricassee 42
Red tuna steak with sesame seeds, balsamic reduction and onion compote 48
Lobster stew flavoured with vanilla and Muscat wine, with a swirl of fresh pasta 51
Dover sole fillet seasoned “meuniere” style fresh herbs and pine nuts 52
Roasted duck breast flavoured with maple syrup and wild berries 40
Beef filet mignon seasoned with five peppercorns and cognac 48
Roasted rack of lamb with “niçoise” style ratatouille 50
