Main courses with vegetables and fruits

Veal Involtini with fresh mozzarella, sage and prosciutto, Marsala sauce |

Chakchouka with eggs and chorizo

Roast monkfish, pea purée, spinach, fennel petals, raspberries |

White butter sauce

Tuna tataki, sesame, spicy mayonnaise, cucumber, edamame, green onion

Fresh salad, Ciabatta, Pesto, Puglia Buratta |

Melting potatoes, garlic, rosemary, thyme, chicken broth |

Rack of lamb, grass crust, glazed carrots |

Burnt shallots, red wine sauce |

Beef koftas with Cacik sauce |

Pork chop on the bone, herb crust, roasted mushrooms, corn purée

Poultry sausage, tarragon, Sichuan pepper |

Veal sausage, lemon, sage

Ciabatta, grilled chicken, cranberries, crunchy vegetables and Quebec spices |

Braised bok choy, vegetable broth |

Coconut sauce, curry, lemongrass infusion |

Chicken breast with sage cooked sous vide, morel infused sauce, rosemary roasted Rattes potatoes, green asparagus, lemon |

Crispy chicken burger alla Parmigiana, crushed tomato, basil and mozzarella fondue |

Khizou Mchermel : Moroccan carrot salad |

Poultry ballottine, black olive and hazelnut stuffing, eggplant caviar, glazed carrots, morel and sage sauce