FOOD

Grilled octopus, spicy glaze, Lebanese cucumber salad, pickled cucumbers, Niçoise salad

Rabbit-style rillettes with mustard, camelina caviar, tarragon.

Scallop crudo, carrot cream, vegetable escabeche, chervil.

Egg mayonnaise, mixed vegetables, aioli

Plate of Quebec cheeses, walnuts, berries

Charcuterie board: salami, pistachio pâté, duck rillettes, pancetta, dill pickles, olives, pickled onions

Candied and caramelized onions, onion soup style jus, Louis d’Or

Black pudding, apples, onion sauce.

Cavatelli, creamy spinach and sage sauce, fried sage, Parmesan, bread crumble.

Salmon tartare, chives, preserved lemon, fried shallots, marinated pearl onions, croutons

Beef tartare, classic condiments, croutons.

Pan-fried trout, candied ratatouille, citrus beurre blanc, green oil.

Grilled flank steak, Clara sauce, fries.

Cherry and heirloom tomato salad, gazpacho, burrata, honey vinaigrette, basil.

Tarte tatin, vanilla ice cream.

Chocolate mousse, fleur de sel.

Vanilla panna cotta, strawberry coulis