Inspiration menu

Vegetable cream soup with basil
    balsamic vinegar reduction
    chiseled tetragon leaves and Parma ham
    white truffle oil sabayon

    ***

Fresh and smoked salmon tartar
    lemon and vanilla green apple
    Dragonfruit carpaccio
    avocado, crostini and emulsions    
        
    ***

Stripped seabass with Îles de la Madeleine sea scallops
    green asparagus and mini leeks
    forbidden black rice
    Noilly Prat and rice lettuce sauce

    or

Québec milk fed veal loin
       seared organic mushrooms
    roasted potatoes with mild garlic
    coarsed juices with Port wine and sage    
    
    ***

Québec cheese selection

    or
    
Pastry Chef ’s Fantasy


    ***


Coffee, tea or herbal tea


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