Red wine and yellow French onion soup, Swiss cheese and Cheddar from Île-aux-Grues
Mushroom risotto, truffle and parmesan
Dark chocolate lava cake & vanilla ice cream
Beets salad with goat cheese, hazelnuts and apples
Organic salmon pot-au-feu, Labrador tea broth and vegetables
Sorbet trio
Maple crème brûlée
Beef tartare with sun-dried tomatoes and parmesan
Duck breast from Lac Brome, pearl barley,Brussels sprouts, verjuice & almonds
Roasted scallop, celeriac & Black Trumpet mushrooms
Angus beef filet, salsify, pommes Dauphine,Bordelaise sauce
