Main courses with vegetables and fruits

Gado-Gado salad (Composed salad of blanched vegetables and a peanut vinaigrette) |

Parmentier of sausage meat with tomatoes

Quiche Lorraine, mixed salad, creamy white balsamic vinaigrette

Turkey meatballs, italian sauce, gratin dauphinois |

Cassolette of chicken stew with vegetablesd

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

Tuna Poke bowl, spicy mayo, edamame, sesame, green onion |

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 |

Crostini rubbed with black olive tapenade and grilled vegetable salad

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 espuma, and green beans |

Italian meatballs with black olive Penne Rigate, fresh chives

Shakshuka

Peppers stuffed with peaches, mint and manchego