Oysters with champagne sabayon
Foie gras torchon, candied dates, oranges & sesame
Roasted scallop, celeriac & black trumpets mushrooms
Mushrooms risotto, truffle and parmesan
Roasted sablefish, swiss chard fingerlings potatoes, port wine sauce
Roasted duck breast from Lac Brome, pearl barley,Brussels sprouts, verjuice & almonds
Iced Vacherin
