Starters - Adventures in Taste

Foie gras, Canard Goulu Farm, St-Apolinaire
Exotic fruit
Chestnut
Fig
*28.

Quail, Cap St-Ignace
Garlic flower
Apple
Squash seed oil
17.

King Salmon, Pacific
Dill
Ox-eye daisy
Seaweed
20.

Shrimps, Key West
Beet
Cucumber
Balsamic
18.

Princess scallops, Nova Scotia
Blood orange
Lobster oil
Wild ginger
20.

Pork, Québec
Almonds
Dates
Skirret
16.
Main Courses - Organic

Duck, St-Apolinaire
Lasagna
Mushrooms
Cloud berries
40.

Deer, Boileau
Black currant
Winter vegetables
Cranberry
42.

Piglet, Gaspor Farm
Winter squash
Celeriac
Raspberries
*49.

Cod, Atlantic
Ginger
Beet
Jerusalem artichoke
40.

Giant scallops, Nova Scotia
Coconut milk
Black tea
Exotic fruit
38.

Tuna, Ecuador
Salted herbs
Organic soy
Glazed vegetables
*44.

Desserts - Updated Classics

Pine nut cream mystery
Cocoa
Cloves
Truffle
16.

Sugar pie
Maple
Ginger
Cinnamon
15.

‘’Dior’’
Tonka beans
Jasmine
Almond
14.

Chocolate passion
Mangaro 65% chocolate
Olive oil
Seasonal marmelade
16.

Cheesecake version 2.0
Candied shitake
Buttermilk
Goat cheese
16.

Carrot cake
White chocolate
Cointreau
Carrot and orange foam
14.