| Two-way salmon gravlax, fennel and dried tomatoes |
12 |
| Parmesan oil beef tartare with dried tomatoes and green onion |
14 |
| Calf sweetbread sauté, walnut oil beet tapenade, Brie and port |
14 |
| Seared tuna and foie gras torchon flavoured with truffle |
16 |
| Mango salmon tartare, pineapple and coriander |
11 |
| Caesar salad |
8 |
| Crab tian, guacamole and citrus fruit salsa |
15 |
| Homemade green salad |
5 |
| Foie gras and old cheddar poutine |
18 |
| Warm scallops with green lemon butter and algae caviar |
13 |
| Chicken fried won-ton |
10 |
| Foie gras sauté, mushrooms, Marsala and candied garlic croutons (70 g) |
23 |
