salted tapas

6/ COMFORT

7/ FRESHNESS

Baos bread, dried tomatoes, Comté, Balsamic caramel

Pan seared Foie gras, cider caramel French toast, confit apples |

Seared duck breast from Quebec, sage infused ice cider from the eastern townships, rosemary sweet potato purée

Nordic shrimps, edamame, tomatoes, citrus dressing |

Sugar little pie with Quebec blueberries |

Pea soup, Maple old-style ham, Chive sour cream

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

White mushroom and shiitake stew with miso sauce, fried onions and herb oil |

Cocotte of Carbonara chicken, truffled orzo, fresh chives |

Prosciutto roll, dates, merguez sausages and diced tomatoes with basil |

Tuna tartare with an avocado mousse and a panko crumble |

Foie gras cromesquis, vanilla and celery root purée, Granny Smith matchsticks

Tuna tataki, miso eggplant caviar, mango reduction with mirin and soy sauce |

Smoked paprika and citrus zest chicken drumsticks with a buttermilk ranch sauce

Chicken thigh ballotine with turmeric infused red lentils

Beef and veal puff pastry with a tomato and basil coulis

Whipped feta, fresh herb and lemon dip for crunchy vegetables

Crunchy-Soft brocoli, cherry tomatoes and basil sauce