PARMESAN & HERB RISOTTO
CREAMY ARBORIO RICE, BABY SPINACH
& FRESH HERBS, PARMESAN TUILE,
BLACK TRUFFLE OIL DRIZZLE.
~

DUO OF QUEBEC FOIE GRAS
A PAVÉ OF QUEBEC FOIE GRAS,
WARM CHESTNUT “GREMOLATTA”, & A VELOUTÉ OF WHITE BEANS SCENTED WITH FOIE GRAS & TRUFFLE
~

PAN SEARED ARCTIC CHAR
CREAMED LENTIL DU PUY, DOUBLE SMOKED BACON,
& SAUTÉED HERB PUREÉ
~

MARINATED LOIN OF VENISON
CABERNET MARINATED LOIN OF VENISON,
SEARED HOUSE MADE SAUSAGE, ROASTED PARSNIP “CHEESECAKE”,
WILD BERRY JUS
~

CHEESE
~

VANILLA PANNA COTTA
TAHITIAN VANILLA BEAN CUSTARD, GINGER, LEMON
& ICEWINE MACERATED BERRIES