Lunch - Prix fixe

March 26 2012

Entrées

Turnip and carrot cream soup

crouton, yogurt and grape seed oil

Marinated Nordic shrimp

guacamole, lemon and yuzu gel

Duck foie gras ‘’mi-cuit’’

gingerbread toast, hibiscus juice jelly suppl.5$

Main Course

Rib and pork flanc

Brussels sprout, green beans and asparagus suppl.5$

Shrimp penne

stir fried vegetable and olive oil

Red snaper and pike quenelle

octopus ink and nolly prat sauce, radish, turnip and celery

Roasted veal fillet

potato purée, mini vegetable and herbs salad suppl.7$

Guinea fowl breast

root vegetable purée and chips, onion compote

Dessert

Baked lemon cheesecake

white chocolate crémeux, strawberry jelly and sorbet, white chocolate powder

Chocolate and ricotta donuts

blackberry sauce, chocolate crumble and vanilla ice cream

Maple pear pot

almond cream, maple jelly and caramelized pear

25$

Valid for 10 guests maximum