Main courses   Grouper and sausage on lemon rissoto with sweet corn reduction and saffron scallop bubbles 40 Bee pollen rubbed magret of duck and lobster fritters on braised lentils with drunken cherry gastrique 41 Black cod and prawns on bean and pea succotash with Lemon Drop and shrimp reduction 43 Canadian striploin with truffled vegetables and fine herbes jus 45 Atlantic lobster and potato flower on fresh corn polenta with green onion pancake and carrot sauce 42 Isle Verte lamb rack on red beet barley with, chanterelle puree, scallion and lemon thyme 45 Pepper-crusted tuna on rice cake with sake shoyu beurre blanc 44 Red venison loin on lavender peas with goat cheese ravioli and beet jus 42 Steamed vegetables in white truffle consommé with extra virgin olive oil 30