Main courses with vegetables and fruits

Pineapple and scallop skewers, ginger and coconut milk sauce with green beans persillade, pomegranate seeds

Sausage stew and creamy polenta with a fresh herb sauce

Gourmet beef toast cooked on charcoal; country bread, candied onion and arugula

Veal burger with spices, fresh cilantro, roasted onions and peppers, lime mayonnaise

Rösti potatoes with mushrooms and cheese, spicy eggs, bacon foam, pumpkin crumble |

Lobster tail medallions with wild rice and white wine & clam juice sauce

Red beets Spaetzels and Pionner Quebec cheese like a risotto, Portobello mushroom foam of milk, sage

Maple and Sichuan pepper glazed salmon on a cedar plank, fennel, yellow beets and sour cream |

Lamb shoulder rubbed with garlic, cashew hummus, roasted carrots and parsnips and burnt lemon

Cazuela de Mariscos: Cassolette of seafood with sweet peppers and fresh herbs

Marinated hanger steak, "macaire" potatoes, country style peas and nori seaweed, jasmine dried bonito

Seared duck breast with ginger, foie gras escalope, roasted parsnips and roasted hazelnuts, parsley coulis |

Cod with mild curry, coconut milk with turmeric, lemony potato mousseline

Pumpkin cream with smoked bacon and navy beans, pan-fried sea bass with thyme, crispy brick with sage

Pork meatballs, sweet and sour sauce, mashed potatoes with thyme |

Vacuum cooked chicken breast with morel sauce, roasted potatoes with rosemary and root vegetables |

Pâté chinois with duck confit and truffle infused mashed potatoes |

Québec veal, celery root puree, butternut squash virgin sauce, candied pearl onions |

Margherita pizza |

Marinara pizza |