Chef Kyle Billman

Polenta cake with roasted tomato, Quebec feta cheese, arugula

Roasted butternut squash soup, candied pecans, sour creme mousse

Cider braised pork belly with turnip purée, roasted seasonal vegetable and maple gastrique

Sticky toffee pouding, butterscotch sauce

Antipasto of local artisanal cured meats, olives, peppers, and provolone cheese

Caesar salad, black garlic dressing, Parmesan

Roasted asparagus, shaved manchego cheese, olive oil, roasted grape tomato (vegetarian)

Polenta cake with roasted tomato, Quebec feta cheese, arugula (vegetarian)

Chicken parmigiana

Penne with vodka sauce, pangrattato

Seared cod with lemon butter

Roasted mushroom pappardelle, herb cream (vegetarian)

Tiramisu

Basque style cheesecake, berries

Pouding chomeur, vanilla bean whipped mascarpone

Flourless chocolate cake, Quebec strawberries, maple whipped cream

Seared foie gras, sunflower sprouts, maple flakes, crispy duck skin

Shrimp ceviche with roasted tomato, olives, crispy flatbread

Endive spears, Quebec ricotta, crispy maple glazed prosciutto

Gaspesie shrimp toast

Kobe beef tataki, pickled beets, sake vinaigrette

Scallop crudo, gooseberry coulis

Heirloom tomato salad, burrata, sourdough focaccia (vegetarian)

Duck confit ravioli, lemon brown butter

Pan seared filet mignon, mashed ratte potato, red wine demi

Butter poached monkfish loin, roasted mushrooms, black rice, yuzu

Ricotta cheese gnocchi with mushroom ragu and rosemary cream sauce (vegetarian)

Grilled tomahawk steak, vegetables, parsnip puree

Taro cake with maple cookie crumble

Olive oil cake, roasted strawberries, creme fraiche

Black sesame panna cotta, sesame crumble,

Sticky toffee pouding, butterscotch sauce

Caesar salad, garlic Parmesan dressing, herbed croutons

Heirloom tomato salad, fresh mozzarella, balsamic reduction, basil oil (vegetarian)

Pan seared halloumi cheese and tomatoes with mint and olive oil (vegetarian)

Sardines, olives, labneh

Beef carpaccio, shaved pecorino, pickled shallots, capers, toasted pistachio

Baked feta, grape tomatoes, basil, olives, baguette (vegetarian)

Roasted butternut squash soup, toasted pumpkin seeds, creme fraiche (vegetarian)

Mediterranean dip platter, pita (vegetarian)

Herb crusted Canadian lamb rack, crispy polenta cake, sautéed spring vegetables

Penne alla vodka, pangrattato

Fresh pasta, mushroom ragout, herbs (vegetarian)

Chicken piccata

Olive oil cake, slow roasted strawberries, creme fraiche

Chocolate molten cake with sea salt caramel and vanilla Coaticook ice cream

Vanilla bean creme brulee, berries, shortbread

Eton mess, meringue, whipped cream, berries

• Frisée salad with roasted cherry tomato, crispy bacon, maple dijon vinaigrette, poached egg and shaved parmesan

Jalapeño cornbread, maple butter

Roasted potato salad, bacon green onion, herbs

Corn succotash

Texas style beef brisket, smokey tomato sauce

Sous vide pork belly, gochujang glaze

Sriracha maple grilled chicken

Smoked sausage, maple mustard

Coconut tres leches cake, berries

Tuna tartare on cucumber with chili, lime, and jalapeño

Poke style Canadian salmon with wonton crisps, wasabi aioli, toasted sesame seeds, pink sea salt

Spam masubi

Grilled watermelon with chipotle lime honey vinaigrette (vegetarian)

Miso glazed cod, sautéed vegetables, purple rice

Ramen with sous vide pork belly, mushroom, egg

Seared cod with lemon butter

Charred eggplant, crispy polenta cake, sautéed vegetables (vegetarian)

Japanese cheesecake, berries

Matcha green tea panna cotta, ginger crisp

Fresh mixed fruit brulee with nordique style yogurt mousse

Coconut tres leches cake, berries

Gaspesie shrimp toast

Crab Louis salad

Pan seared beef filet mignon, mashed ratte potato, sauteed Brussels sprouts, red wine Demi glacé

Chocolate molten cake with sea salt caramel and vanilla Coaticook ice cream

Gaspesie shrimp toast

Grass fed beef tartare, baby arugula, maple aioli, crostini

Cider braised pork shank, root vegetable hash

Pouding chomeur with vanilla Coaticook ice cream and maple cream sauce