TASTING MENU

Available for 2 guests or even number of guests ONLY

AMUSE BOUCHE

First Course

DUO OF CANADIAN FOIE GRAS: COLD TERRINE & WARM BONBON

Second Course

MILLEFEUILLE OF CRAB AND ZUCCHINI
Calamansi Vinaigrette
Or
BLACK TRUFFLE CELERY RISOTTO…WITHOUT RICE

Third Course

SEABASS PERUVIAN FLAVORS
With Baby Vegetables, Saffron, Mussels
Lobster Broth, Yellow Pepper, Capers and Olives

Fourth Course

Choice of
LAMB CHOP, VEGETABLE CONFIT
Chickpea Puree, Olive and Oregano Lamb Jus Reduction
Jus Reduction
Or
“REINVENTED” TRADITIONAL “DUCK A L’ORANGE”
Carrots, Orange and Ginger Sauce

Fifth Course

“LA REPUBLICA DEL CACAO” CHOCOLATE TART, GRIOTTE CHERRY SORBET Or
“PIED A TERRE” FLOATING ISLAND
Crème Anglaise and Fresh Berries

Price: $115 per person food only; add $65 for pairing wines. Tax and Gratuity not included

Optional: ASSORTMENT OF FRENCH CHEESES – Add $16 for 2
Additional wine pairing

 

A LA CARTE

APPETIZERS

CANADIAN FOIE GRAS ….OUR SPECIALTY
$25
COLD TERRINE OF FOIE GRAS WARM “BONBON” OF FOIE GRAS
Coteaux du Layon, Mango, Apricot Chutney Foie wrapped in Potato Spaghetti
Slightly deep-fried, Enoke Salad
DUO OF FOIE GRAS (+3) – TRIO OF FOIE GRAS (+7)- FOIE GRAS DECADENCE (+9)
Decadence offers the full 4 different presentations

WARM DUCK AND WILD MUSHROOM CONSOMME, FOIE GRAS RAVIOLES
Julienne of vegetables, Smoked Duck Breast
18

PAN SAUTEED FOIE GRAS
Mango, Passion Fruit Sauce
PAIRING WINE OF THE DAY
13

BLACK TRUFFLE CELERY RISOTTO…WITHOUT RICE!!!!!
Parmigiano Reggiano
19

EXOTIC MAINE LOBSTER SALAD
Green Curry Dressing
24

MILLEFEUILLE OF CRAB AND ZUCCHINI
Calamansi Vinaigrette
18

GREEN ASPARAGUS SALAD
Grapefruit, Yoghourt and Elderflower
15

ROASTED SWEETBREAD, FRESH WILD MUSHROOM SAUCE
Spinach & Hazelnut
25

FRESH WILD MUSHROOM RISOTTO
Seasonal Fresh Wild Mushrooms
17

ENTREES

FILET OF WILD VENISON “DIANE SAUCE” OUR WAY
Green Cabbage, Cranberries
55

STUFFED QUAIL WITH WILD MUSHROOM
Artichoke Barigoule, Chicken Breast Mousse, Iberico Smoked Bacon
38

LAMB CHOP, VEGETABLE CONFIT
Chickpea Puree, Olive and Oregano Lamb Jus Reduction
45

GRASS FED, HORMONE & ANTIBIOTIC FREE CANADIAN VEAL CHOP “WINTER PRESENTATION”
16Oz Chop, Wild Mushroom Ravioli, Butternut and Hazelnut
65

“REINVENTED” TRADITIONAL “DUCK A L’ORANGE”
Carrots, Orange and Ginger Sauce
36

BEEF FILET “PERIGOURDINE SAUCE”
Potato Gratin Dauphinois, Arugula Salad, Asparagus, Truffle
47

——————————————————————————————————————————
MAINE LOBSTER “CHAMPA CHAI SAUCE”
Fresh Live Lobster from Maine, Preserved Lemon, Artichoke, Carrot, Sweet Potato, Snow Pea.
45

COD FILET, CAVIAR, CHAMPAGNE SAUCE
Celery, Mushroom
37

OPEN SEA SCALLOP RAVIOLE (not a ravioli!!!!)
Sea Scallop, Coconut Foam, Ginger, Lemon Leaves Broth
41

SEABASS PERUVIAN FLAVORS
With Baby Vegetables, Saffron, Mussels
Lobster Broth, Yellow Pepper, Capers and Olives
38
____________________________________________
SELECTION OF FRENCH CHEESE
20

Consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a food borne illness – especially if you have certain medical conditions. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked