Holyday take-out Menu

December 25th to January 2th

 

FIRST STARTER

Goat cheese mousse and hazelnuts

 stuffed mini sweet pepper

 

CHOICE OF SECOND STARTER

House smoked Salmon with hickory aromas,

dill and Madagascar green peppercorn cream

 

Brome Lake duck foie gras, fruits

chutney,house figs bread

 

CHOICE OF MAIN COURSE

Spanish fish Zarzuela, shrimps, calamari’s, clams and mussels

 

Oven glazed Quebec’s lamb shank, gravy

and figs sauce with grilled almonds

 

Braised Alberta’s Angus beef cheeks, garlic

flowers, thyme and demi-glace sauce

 

CHOICE OF DESSERT

Buche de noël style Orange and maple cake,

mocha flavoured English sauce

 

Dark chocolate and hazelnuts praline royal, maple

flavoured English cream.

85 $