Main courses with vegetables and fruits

Beef pot-au-feu, vegetables and savory broth.

Lobster tail, Socca crêpe, seasonal asparagus, hollandaise sauce and fresh chive

Grilled hangar steak with a giant shrimp, fingerling and sweet potatoes, preserved lemon and parsley

Le pot au feu, seasonal vegetables and horseradish sour cream

Duck fat potato rosties, Duck confit with parsley, Fennel salad and a vierge sauce

Pork rack glazed with spiced honey, artichoke heart purée and wilted spinach |

Salmon back, black olive and sun dried tomato sauce, parsnip 2 ways

Shrimp skewers with chilli pepper and coco |

Sautéed shrimps with tamarin sauce, sweet potato stew, confit tomatoes

Bondamanjak chili con carne, zucchini foam, spinach and sweet potatoes curry

Homemade ketchup, tomatoes and fall fruits

Hanger steak braised with brown beer and gratin of vegetables

Mussels in saffron cream, fingerling potatoes with parsley

Mussels in parmesan cheese and sauteed bacon & potatoes |

Mussels in fresh chives and white wine cream, potatoes and sour cream

Asian style Shrimps soup, lemongrass, seaweed, crunchy vegetables and Thai basil

Tomato Pizza, caramelized onions, mushrooms, mozzarella

Rustic sandwich with braised maple ham, smoked mayo and a poached egg |

Lobster and cod soup with mushrooms and white chocolate

Fennel seeds chicken, kale salad with feta, figs and roasted hazelnuts |