Lobster tail
Poached in butter
Quebec Asparagus
Béarnaise sauce with truffles
Fried Gnocchis and Burrata
Madame Iris mushrooms, spinach coated with parsley, tomato sauce, homemade focaccia
AAA Beef Tartare
Boston, New York, Filet mignon AAA, horseradish, condiments, Béarnaise sauce
Salmon tartare with shiitake mushrooms and pistachios
Entrance
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
Soup or salad
Understood
BRUT NATURE «ULTRA BRUT» Laurent-Perrier / Champagne
750 ML