Main courses with vegetables and fruits

Turkey meatballs, italian sauce, gratin dauphinois |

Maki with tuna tartar and tempura

Hosomaki of scallop with yuzu, cucumber, orange supreme and green onion |

Nigiri of glazed salmon with honey and Siracha

Spring Maki with Nordic Shrimp, Sour Cream with Lime and Ginger, Asian Pear

Duck breast, candied shallots, black sesame sauce, spelt bio risotto |

Caramelized scallops on a spinach and parsley puree, maple bacon cubes, sweet potatoes barleyotto

Quebec venison medallions, Hasselback potatoes and braised red cabbage with juniper berry |

Marinated lamb chops with garlic and balsamic vinegar, candied lemon tabouleh and asparagus bruschetta |

Grilled hanger steak, chimichurri, grilled marinated vegetables, roasted potatoes with lemon and oregano |

Grilled hanger steak, Béarnaise sauce, garlic mashed potato mousseline and green beans |

Italian meatballs with black olive Penne Rigate, fresh chives

Shakshuka

Peppers stuffed with peaches, mint and manchego

Grilled asparagus and hollandaise sauce

Hash brown

Semi-seared scallops, tarragon pea mousseline, wild mushrooms, crunchy fennel |

Indian rice casserole with turmeric, saffron and keffir lime

Duck skewer cooked on charcoal, sweet potato stuffed with smoked cheddar cheese, traditional chimichurri |

Portuguese cod croquettes, Crushed tomatoes, white balsamic, parsley |