HALF BURRATA
Watermelon, olive caramel, pistachios, smoked oil, basil, country bread
EGGPLANT AND MINT
Tahini yogurt, mint, ginger honey, grilled sesame seeds, capers
ZUCCHINI IN A SALAD
Lemon, basil, olive caramel, Parmesan
ROASTED CAULIFLOWER
Squid-ink aioli, button mushrooms, hazelnuts, fried capers, Parmesan, arugula
BEETS WITH WARM GOAT CHEESE SALAD
Arugula, grapes, pecans, maple
VEGETABLE QUINOA
Cauliflower, beets, kale, edamame, sprouts, crushed nuts, tomato vinaigrette
SALMON TARTARE
Fresh and half-smoked, coriander, jalapeño, salsa verde, Mujol caviar
ENDIVES, CONFIT DUCK AND BLEU D’ÉLIZABETH SALAD
Honeycrisp apple, pecans, raspberry, Jerusalem artichokes
ANGUS BEEF CARPACCIO
Truffled milk, honey fungus, flax seed chips
AAA BEEF TARTARE
Knife-cut, classic garnish, basilic oil, Parmesan
GRILLED OCTOPUS
Potatoes, huancaina, chimichurri, red cabbage slaw, lime, dill
SEARED SALMON
Red quinoa, cucumber, kale, grapefruit, edamame
ASIAN STYLE DECONSTRUCTED SALAD
Tamarind and pepper grilled chicken, Boston lettuce, noodle salad, carrot, daikon, red cabbage, cashew nuts
JEAN-PAUL’S ‘PÂTÉ DE CAMPAGNE’
In a terrine, apple mustard, toasted bread, marinated eggplant, pickles
HYDROMEL LA CANARDIÈRE FOIE GRAS TORCHON
Onion compote, cherry jelly
SPAGHETTI CALAMARI & CHORIZO
Carbonara style, egg yolk
MAC & CHEESE AU GRATIN
Cheddar, mozzarella, Parmesan, kale, bacon
LOWER ST.LAWRENCE SALTED HERBS VEAL CHOP
Spring onions, grilled oyster mushrooms, garlic scapes
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