Main courses with vegetables and fruits

Lobster Roll, celery, green apples, cocktail sauce and avocado, baby spinach salad

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

Braised beef short ribs, port wine reduction, mashed potatoes with truffle oil, green beans

Champagne risotto with shiitake, chives and pan-fried foie gras |

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 |

Caramelized balsamic and soy mushroom heads, garlic crostini, goat cheese with thyme |

Maki, Tempura shrimp, cucumber, balsamic vinegar cream |

Reverse Maki: Salmon tartare, avocado, Boston lettuce, honey and pistachios |

Gunkan, Scallop tartare with sesame, tempura and tobiko |

Soy leaf maki, Red tuna, fried onions, kiwi, lemon zest |