Burrata
Roasted focaccia, grilled peaches and pistachios, pollen from the fields of Charlevoix, honey and Gorria pepper, blackcurrant cream Vinegar Captain
Raviolo Thermidor
Fresh pasta, lobster, shrimp, and mushrooms flambé with Pastis, citrus mascarpone, creamy bisque
The All Mushrooms
Ô Champignon / St-Sauveur, Québec, cremini mushroom purée, smoked lion’s mane, roasted curly sparassis with gorria pepper, mushroom praline, Louis d’Or cheese
Scallops Saint-Jacques
Matane shrimp, bay scallops, shellfish bisque, homemade beef bacon
Pan-fried foie gras
Duck foie gras, vanilla Jerusalem artichoke purée, currant coulis, gingerbread crumble, meat jus, homemade brioche bread
Charlotte’s Beer-Battered Pork Flank
Style Burnt Ends Charlotte BBQ Sauce Sweet Onion Purée Homemade Cornbread Smoked Mustard Cabbage
Arctic char gravlax carpaccio
Nordic berries, citrus sour cream, homemade bagel chips, sweet clover vinegar pearls
AAA beef tartare & bone marrow
Boston, New York and hand-cut fillet Horseradish and condiments Mixed with roasted bone marrow Truffle emulsion Jerusalem artichoke chips Focaccia crouton
Grilled Caesar salad
A classic reinvented
AAA Beef Carpaccio
Tartufat sauce, roasted hazelnuts, parmesan emulsion, lemon tomato jam