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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 $