salted tapas

Almond and honey financier with Brie - Virtual Workshop Version

Tuna ceviche with soy sauce, ginger, mango and fresh coriander - Virtual Workshop Version

Warm goat cheese crouton crusted with hazelnuts, Italian tomato chutney - FOODETTE

Maple syrup roasted duck breast, mushrooms creamy polenta and green asparagus tips -Virtual Workshop Version

Crostini rubbed with black olive tapenade and grilled vegetable salad - Virtual Workshop Version

Cauliflower heads with candied lemon and paprika grilled chickpeas - Virtual Workshop Version

Land and sea tacos : chicken stir-fry with Matane shrimp, creamy lime guacamole, corn and fresh coriander |

Sliced ​​Chinese cabbage salad, tomato and cucumber brunoise, refreshing Asian vinaigrette |

Pork satay, peanut sauce and fresh cilantro |

Sautéed squid in olive oil and candied lemon and diced chorizo, fennel mousseline, Espelette pepper |

Smoked bacon and maple syrup scone balls, tangy sour cream dip and green onion sufflets |

Smoked vegetables Sicilian caponata, basil and pancetta

Salmon lox, grilled asparagus and smoked hollandaise sauce on a bun

Smoked beef carpaccio, cauliflower dressing, capers, parmesan cheese |

Greek Khoriatiki salad ; vegetables, feta cheese and lemon |

Chianti crudo; olive oil beef tartare, orange and rosemary on country toast bread

Grilled haloumi and Portobello, chimichurri, with lemon and oregano |

Marinated and grilled tofu, homemade Teriyaki sauce, green onion whistles |

Grilled calamari and Sicilian salsa with capers and pistachios |

Jerky grilled chicken |