Holiday menu

Soup

• Orange butternut squash soup

Appetizers

• Half a dozen oysters on the shell
• Beetroot salad with smoked salmon and goat's cheese
• Matane crab and prawn cake
• Fourme d'Ambert tart with red pear
• Scallop and black pudding skewer, celery purée, cider sauce
• Foie gras terrine, pear and ginger jam, homemade brioche

Plates

• Mushroom, butternut squash and pecan risotto
• Roasted veal chop, straw potatoes, vegetables and sage gravy
• Lobster and seafood vol-au-vent
• Rossini fillet steak, gratin dauphinois, Périgueux sauce
• Icelandic cod steak with saffron mussel broth and vegetables, aioli toast
• Bison sirloin steak with red wine sauce
• Quebec rack of lamb with garlic flowers from the Lévêque farm, Provençal tomatoes

Deserts

• Amaretto tiramisu verrine, maple sugar snow, pistachio crumble
• Rum baba with roasted pineapple
• Chartreuse ice cream nougat with red fruit coulis
• Floating island, rum custard sauce

$145