First courses
- Foie gras terrine, strawberry, poached rhubarb, popcorn and strawberry vinegar reduction$ 25
- Fiddleheads and boletus mushrooms, soft-boiled egg, melted gruyère cheese, quince purée$ 22
- Razor clams, daylily, strawberry, cipollini. vinaigrette with gin and herbs$ 21
- BLT and snow crab, pancetta, arugula sprouts, lemon mayonnaise$ 23
- Lobster, green asparagus cream, boletus mushrooms, white asparagus, crispy bread and lobster butter$ 24
- Green and white asparagus with arctic char confit, seaweed, black radish, herb purée, rhubarb vinaigrette$ 19
- British Columbia shrimps, sea buckthorn, cucumber, vegetable glaze and roasted bell pepper purée$ 23
Main courses
- Duck magret and heart, carrots, black garlic, cranberry mustard, camomile sauce$ 48
- Atlantic halibut, tomato, fiddleheads, herb salad and smoked fish stock$ 45
- Beef ribeye, sea snails, fried fiddleheads, spinach, bell pepper purée, bordelaise sauce$ 48
- Chicken ballotine with seaweed, mussels, boletus mushrooms, asparagus, pancetta, strawberries and mussel juice cream$ 42
- Rack of suckling pig, sponge toffee, beet, white bean purée, cameline and beet sauce$ 48
- Cavatelli with lobster, cream, spinach, asparagus and parmesan cheese$ 47
Desserts
- Québec greenhouse strawberries, lime cake,
mead and pink lemonade jellies and angelica sorbet$ 14
Brut, Barone Pizzini, Frianciacorta$ 12 - Baba au gin, lime glaze, coconut foam,
and pineapple sorbet$ 13
Sauternes 2000, Sélection, Rousset-Peraguey$ 19 - Pear Bavarian, vin jaune cream, poached pear, confit pear,
olive caramel and powder$ 14
Grappa di Barolo 9 ans, Marolo$ 16 - Fruit meringue wafers, squash cream and ice cream,
strawberries and balsam fir sugar$ 13
Burgenland 2007, Ruster Ausbruch, Feiler-Artinger$ 16 - Brownies with wild ginger milk sorbet,
sea buckthorn ganache and pistachio nougatine$ 14
Québec 2008, Cidre de Glace, Clos Saragnat$ 17 - Coffee and rum aromatized with orange and chocolate whipped cream$ 10
Download our à la carte menu in PDF format
