POUR COMMENCER
soft boiled egg, fingerling potatoes, olives, anchovies 34
mushroom essence 18/32
lobster demi 26/48
parmesan crust 34
LES DESSERTS
candied almonds, chocolate sauce
chocolate sauce
LES SNACKS
whole grain mustard, toast 23
LES PLATS

Tsar Imperial 30gm 325
Served with buckwheat blinis & traditional garnishes
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
