
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