Chef Christopher Ranco

Canapés (4 par personnes, choix à être discuté)

Plateaux de fromages du Québec, charcuterie et saucissons Cochon tout ronds, miel et fruits frais

Feuilleté aux champignons sauvages, Camembert et miel de sarrasin

Salade frisé au canard confit, mimolette

Veloute de Poireaux, lardons maison et ficelle au levain, beurre D'Isgny fouette

Tartare de boeuf classique à la francaise, Mimolette et Frisee

Coq au vin, pomme aligot et herbes des fermes Tulsi

Filet Mignon, servi avec demi-glace à l’espresso, pomme purée, légumes des fermes Birri

Parmentier de canard

Joue de boeuf style bourguignon, petits légumes rissolés au beurre noisette

Saumon à l’oseille: Crème au vin blanc, oseille et estragon, saumon biologique rôti lentement

Magret de canard fumee, raisin compresse, graines de moutarde marinee, croutini au levain, puree "sousbise" au fenouil

Crème brulée classique

Crème caramel au grand marnier, flambee a la table

Pouding Chomeur poelé au beurre noisette

Tiramisu (Mascarpone, Marsala, Espresso)

Shortcake au fraise, crème chantilly et dulce de leche

Charcuterie & cheese station (sharing platters for 2-6 people)

Burrata Salad (served with truffled peaches, stonefruit, basil, QC balsamic)

Zucchini & Mint (Zucchini flower Crespelle, Shaved heirloom zucchini, Labneh, Honey Comb)

Filet Mignon, served with espresso demi-glace, pomme purée, seasonal market veg

Miso Cod, served with wilted bitter greens and celeriac purée

Alberta Rack of Lamb, served with market-fresh vegetables, eggplant purée and chimichurri

Vegan & Vegetarian options available on demand

Crème brulée cheesecake, with halva crumble

Strawberry Shortcake, served with chantilly and dulce de leche

Burrata Fattoush (Avocado, Heirloom cherry tomatoes, Rainbow radish, cucumber, Pita Chips, Sumac, Pomegranate Molasses)

Tonno Crudo (Blue Fin tuna, Organic olive oil, Meyer lemon, Tulsi Farms Herbs, Pistachio)

Zucchini & Mint (Zucchini flower Crespelle, Shaved heirloom zucchini, Labneh, Honey Comb)

Buffala Panzanella (Mozzarella di buffala, heirloom tomatoes, focaccia crostini, basil, taggiasche olives, lebanese cucumber)

Charcuterie & Cheese individual platter

Ricotta Gnocchi (heirloom pomodoro, buffala, market-fresh basil)

Wild Mushroom Cavatelli (wild mushroom ragu "in bianco", fresh cavatelli, parmigiano

Risotto Carbonara (Cured eggyolk, pancetta, pecorino, parmigiano, black pepper)

Alberta Rack of Lamb, served with market-fresh vegetables, eggplant purée and chimichurri

Confit Beef Cheek, served with porcini demi-glace, roasted nantaise and pomme aligot

Filet Mignon, served with espresso demi-glace, pomme purée, seasonal market veg

Saumon à l'oseille, served with caviar, nasturtium and seasonal market veg

Miso Black Cod, served with shitake, sunchoke purée and sauce vierge

Vegan & Vegetarian options available on demand

Crème brulée cheesecake, with halva crumble

Strawberry Shortcake, served with chantilly and dulce de leche

Tiramisu (Mascarpone, Marsala, Espresso)

Burrata Salad (served with truffled peaches, stonefruit, basil, QC balsamic)

Butternut Squash Velouté (served with heirloom beet carpaccio, avocado purée, fried shallots)

Charcuterie & Cheese sharing platter

Fennel & Citrus (Shaved fennel, seasonal citrus & fresh chili, olive oil, white balsamic)

Ricotta Gnocchi (heirloom pomodoro, buffala, market-fresh basil)

Risotta Eggplant Parm (served with pan gratato, burrata, roasted tomatoes)

Ravioli di Zucca (served in brown butter & sage, toasted pinenuts, pecorino)

Miso Cod, served with wilted bitter greens and celeriac purée

Confit Beef Cheek, served with porcini demi-glace, roasted nantaise and pomme aligot

Alberta Rack of Lamb, served with market-fresh vegetables, eggplant purée and chimichurri

Vegan & Vegetarian options available on demand

Crème brulée cheesecake, with halva crumble

Strawberry Shortcake, served with chantilly and dulce de leche

Tiramisu (Mascarpone, Marsala, Espresso)

Fattouche (Quebec market baby greens, rainbow radish, sumac, pita chips, heirloom cherry tomatoes, lebanese cucumber, red peppers, pomegranate)

Fennel & Citrus (Shaved fennel, seasonal citrus & fresh chili, olive oil, white balsamic)

Insalata di melon (Compressed watermelon, queso fresco, mint, cucumber, sourdough croutons)

Ricotta Gnocchi (heirloom pomodoro, buffala, market-fresh basil)

Wild Mushroom Cavatelli (wild mushroom ragu "in bianco", fresh cavatelli, parmigiano

Risotto Carbonara (Cured eggyolk, pancetta, pecorino, parmigiano, black pepper)

Vegan & Vegetarian options available on demand

Miso Salmon, served with market-fresh grilled vegetables and bagna cauda

Veal Roast Marsala, served with pan-roasted rapini and pomme purée

Confit Beef Cheek, served with porcini demi-glace, roasted nantaise and pomme aligot