Gourmet’s menu

Pan fried foie gras, with apples and morello cherries

or

House foie gras terrine on brioche

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Homemade ravioli stuffed with duck confit, oyster mushrooms, rosemary juice

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Salad of asparagus from Cap St Jacques with parmesan cheese, lobster, grapefruit, basil vinaigrette

________

Exotic fruit granité

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Wild Surf and turf : Wild boar filet from Brigham Qc, Chicoutai sauce and jelly, Lobster with virgin olive oil and garlic flower

Trio of dessert

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Tea or Coffe

Without wine : 70 With wine : 100