Offers
$35 | 3-4 Course Fine Dining
This menu changes with the seasons. 1 · Seasonal vegetable velouté, herb oil (reg. $9) · Yamaska duck rillettes | green salad and pickles, served with toasted bread crisps (reg. $12) 2 · Linguine alla puttanesca | sun-dried tomatoes, Kalamata olives, capers and parmesan (reg. $26) · Salmon pavé | mullet caviar yogurt, carrots, squash and cashew nuts (reg. $27) · Pork mignon | honey and mustard marinade, mustard sauce, vegetable sauté (reg. $29) 3 · Valrhona chocolate mousse Caraïbe-Caramelia (reg. $10) · Crème brûlée | Amaretto (reg. $10) 4 · Berry cocktail, nuts & olives +$7.50 Bread (add-on) · Chef’s bread and semi-salted butter +$2.50
$59 | 5-7 Couse Fine Dining
This menu changes with the seasons 1 · Parsnip velouté | shallot and preserved lime condiment (reg. $9) 2 · Beets and fresh goat cheese | raspberry vinaigrette (reg. $12) · Foie gras terrine | port wine and Armagnac, buckwheat tuiles, confit pears and Labrador tea jelly (reg. $18) 3 · Ballotine of scallops, shrimp and smoked fish | lobster bisque and braised fennel (reg. $20) · Veal chops | Greek yogurt, sumac, lime and dried mint condiment (reg. $22) 4 · Sea bass fillet | mullet caviar, Iranian saffron mouclade sauce, roasted carrots and squash (reg. $22) · Duck magret | Morello cherry sauce, red cabbage, pink peppercorns and parsnip purée (reg. $24) 5 · Valrhona chocolate fondant | chocolate sauce and vanilla ice cream (reg. $12) · Crème brûlée | Amaretto and tonka beans (reg. $10) 6 · Berry Cocktail +$7.50 7 · Olives, extra bites, and unlimited chef’s bread with demi-salt butter +$2.50