3 COURSES TABLE D’HÔTE MENU
First course
ROASTED CAULIFLOWER
Squid-ink aioli, button mushrooms,
hazelnuts, fried capers, Parmesan, arugula
or
TORCHED SMOKED SALMON
Témiscouata Grey Owl goat cheese , burnt onions,
dill-chives oil, celery, Jerusalem artichokes
Second course
GRILLED OCTOPUS
Louis Albert potatoes, huancaina, chimichurri,
red cabbage slaw, lime, dill
or
BRAISED KAMOURASKA LAMB
Chicory, lemon, saffron, mushrooms,
brown butter burnt carrots purée
Third course
TARTE TATIN
Caramelized apple, coconut crumble,
vanilla ice cream
or
