vegetables and fruits appetizers

Mexican Tostada of trout gravlax with Mezcal, lime and dill |

Crispy zucchini crepes, green bean salad, truffle oil and thyme flowers |

Pan-fried scallops, butternut caviar, coffee frothed milk |

Pan seared foie gras, Granny smith apples confit with maple syrup and spices, caramelized pearl onions, speculos crumble |

Ratatouille and apple smoked bacon casserole with a sunny-side up egg |

Crabmeat in remoulade with pomelo juice, avocado pulp, apricot infused with thyme, roasted almonds |

Caramelized scallop cassolette with mushrooms, Nantais butter sauce with fresh chives, bread tuile |

Tuna cake with gruyere and fresh chive, lemon and dill sour cream, pepper vinaigrette |

Fluffy spinach and feta cake, pumpkin and sunflower seeds, grated carrot salad |

Pogos of old Cheddar stick, salsa of sun-dried tomatoes with mustard, chopped romaine lettuce, lemon zest

Grilled asparagus and hollandaise sauce, flavours of Québec |

Perfect egg, garlic croutons, caramelized onions, sésam oil infused tomato salad |

Broccoli cream soup, bacon, pickles oignons, radish petals, soft boiled egg, young shoots and olive oil croutons |

Asma's salad ; Cucumber salad with strawberries and dates

Green peas curry vinaigrette, tangy yogurt, crunchy won ton chips

Sesame-crusted tuna tataki, spicy mayonnaise, tangy cucumber salad and green onion

Semolina with sweet spices, garnishes of seasonal vegetables in brunoise, pomegranate, dripping egg, radish petals

Grilled green asparagus, goat cheese, light lemon mayonnaise, green onions

Cod and chickpea salad with cilantro and Sherry dressing

Pine nut and garlic roasted pepper, grilled country bread, basil pesto and fresh greens --copy