spectr

A refined three-course menu highlighting seasonal, French-inspired flavors. 1 • Vegetable velouté, tarragon oil • Yamaska duck rillettes, salad & pickles 2 • Creamy mushroom pasta (vegetarian) • Salmon pavé, Mujol caviar yogurt, roasted carrots & squash, cashews • Braised lamb shank, red wine jus, black-eyed peas & carrots 3 • Dark chocolate mousse • Peanut butter semifreddo, coffee caramel Chef’s bread with demi-salt butter available (+$5).

1 • Mushroom velouté • Parmesan mousse, tarragon oil 2 • Leek vinaigrette, gribiche sauce, bread tuile • Foie gras with port and cognac, buckwheat, pears infused with Labrador tea 3 • Smoked organic Royal salmon, beets, lime sour cream • Québec lamb, yogurt, sumac, lime, mint 4 • Sea bass fillet, saffron mouclade, carrots, roasted squash • Duck breast, cherry sauce, red cabbage, parsnip purée 5 • Chocolate fondant, vanilla ice cream • Peanut butter semifreddo, coffee caramel Chef’s bread with demi-salt butter (included)