spectr

1 • Seasonal vegetable velouté, herb oil • Yamaska duck rillettes, green salad and pickles, served with toasted bread crisps 2 • Linguine alla puttanesca, sun-dried tomatoes, Kalamata olives, capers and parmesan • Salmon pavé, mullet caviar yogurt, carrots, butternut squash and cashew nuts • Braised North American red venison parmentier, red wine venison glaze, mashed potatoes 3 • Valrhona chocolate mousse Caraïbe-Caramelia • Crème brûlée with Amaretto and Tonka beans 4 • Berry cocktail Bread (add-on) • Chef’s bread and semi-salted butter +2.50

1 • Parsnip velouté, shallot and preserved lime condiment 2 • Leek vinaigrette, sauce gribiche, bread crisps • Foie gras terrine with port wine and Armagnac, buckwheat tuiles, confit pears, Labrador tea jelly 3 • Ballotine of scallops, shrimp and smoked fish, lobster bisque and braised fennel • Veal chops, Greek yogurt and sumac, lime and dried mint condiment 4 • Sea bass fillet, Iranian saffron mouclade sauce, roasted carrots and squash • Duck magret, Morello cherry sauce, pink peppercorns, red cabbage and parsnip purée 5 • Chocolate fondant, chocolate sauce and vanilla ice cream • Crème brûlée with Amaretto and tonka beans 6 • Berry Cocktail 7 • Olives, extra bites, and unlimited chef’s bread with demi-salt butter