BLACK PEPPER & CORIANDER SPIKED TUNA
AHI TUNA, COMPRESSED WATERMELON, RED ONION, NIÇOISE OLIVES, DANIELS FRESH HERB SPROUTS

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PAN SEARED QUEBEC FOIE GRAS
CARAMELIZED ONION & NIAGARA FRUIT TARTLET,
POMEGRANATE MOLASSES

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HALIBUT “BOUILLABAISSE”
PROVENÇAL VEGETABLES, CLAMS, MUSSELS,
GRILLED BAGUETTE CROUTON, SAFFRON ROUILLE

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GRILLED AAA BEEF TENDERLOIN
YUKON GOLD & LOBSTER PURÉE, ASPARAGUS SPEARS, HERBED HOLLANDAISE SAUCE, SIMPLE BEEF JUS

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CHEESE

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CHEF'S CHOICE OF DESSERT

PRESENTED BY:
EXECUTIVE CHEF WILLIAM BRUNYANSKY