Gourmet’s menu

Pan fried foie gras, with raspberry vinegar

or

House foie gras terrine on brioche

________

Salad, organic red lettuce, cucumber and tomato from Cap St Jacques, mozzarella Di buffalo with basil

________

House smoked scallop and marinated nordic shrimp, zucchini relish and wasabi mayo

________

Exotic fruit granité

________

Wild Surf and turf : Grilled buffalo contrefilet with whisky and sun dried tomato, shrimp tempura on marinated vegetable

Trio of dessert

________

Tea or Coffe

Without wine : 70 With wine : 100