Main courses with vegetables and fruits

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 |

Hosomaki: Avocado and smoked and grilled salmon |

Scandinavian vegetable dumplings, creamy vegetable broth, celeriac and potatoes puree

Veal polpette with gorgonzola, tomato and basil sauce, ricotta, lemon zest

Soy and maple tofu steak, sesame sautéed bok-choys and beet hummus

Pan-seared scallops, sautéed oyster mushrooms and cumin carrot puree |

BERTAZZONI : Greek burger, beef and feta meatball, Tsazaki sauce, tomato and lettuce bacon, shredded Kalamata olive

Smoked paprika Beef Strogonoff, basmati rice, green peas and red onions |

Vegetable spring rolls, sweet and sour sauce - Virtual Workshop Version

Shrimp spring rolls served with a peanut sauce

Chicken and mushroom casserole with grainy mustard and fresh herbs couscous

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