Confit leg of duck with an orange glaze.

Arctic char stuffed with a lobster gruyère and potato mousseline in lemon verbina sauce.

Swordfish marinated in an orange basil vinaigrette topped with a strawberry, mango, avocado salsa and unagi.

Braised lamb shank served in a maple balsamic reduction.

7oz. prime aged filet mignon prepared according to taste.

Pork loin stuffed with a mushroom duxelle and topped with a dijon chestnut sauce.

Medallions of prime aged sirloin prepared according to taste served with a brandied peppercorn sauce.

Mixed mediterranean grilled vegetables with flageolet bean and spinach served with an oven roasted tomato maple thyme sauce.

Chicken stuffed with lingon berries
and cambenzola.

Grilled salmon served in a fresh sorrel and champagne sauce topped with tempura leeks.

Medallions of veal sautéed in a cream, mushroom and white wine sauce.