POUR COMMENCER

LES DESSERTS

LES SNACKS

LES PLATS

le bar a huitres**

PRIX FIXE MENU

EXECUTIVE CHEF FREDERIC KIEFFER -- EXECUTIVE SOUS-CHEF ANGUS MCLEOD

Thoroughly Cooking Meats, Poultry, Seafood, Shellfish Or Eggs, Reduces The Risk Of Food Borne Illness


** gluten Free Items

SATURday May 21ST, 2022

LUNCH

Two Courses/ Three Courses 32/40

PROSCUITTO & MELON

BABY ARUGULA, BABY MISSION FIGS, PARMESAN CHEESE, BALSAMIC GLAZE



CRISPY GOAT CHEESE SALAD

friseline, BABY WATERCRESS, ROASTED BEETS, HAZELNUTS

MOSCATEL VINAIGRETTE




GRILLED CALAMARI CAESAR SALAD

BABY ROMAINE, PARMESAN, CRUNCHY CAPERS, ROASTED TOMATO



SAUTÉED “GREAT LAKES” WALL EYE FILLET

FIDDLEHEAD FERNS, SHITAKE MUSHROOMS,

PEEWEE POTATOES, NETTLE COULIS



mussels provencal

ROASTED TOMATO, WHITE WINE GARLIC SAUCE, HANDCUT FRIES



COCONUT YOGURT MOUSSE

MACERATED BERRIES, BERRIES SAUCE