|
| Appetizers |
|
| Puree of green asparagus with tempura king crab and mint |
17 |
| Mixed baby lettuces with champagne vinaigrette |
15 |
Medallions of bison carpaccio and roast peppers
with watercress and truffle |
22 |
| Sauté of mushrooms with garlic, herbs and tomato |
19 |
Sea scallops and bone marrow with
apple butter beurre blanc |
23 |
Parmesan gnocchi and asparagus with
crispy shallots and truffle cream |
19 |
Tartare of tuna and pico di gallo with
tequila creme fraiche, coriander chili |
21 |
Heirloom tomato salad and buffalo mozzarella
with with balsamic and basil |
18 |
Seared Québec foie gras on maple glazed apples
and currant purée |
24 |
Selection of black caviar with buckwheat blini
and crème fraîche |
|
| |
|
