TASTING MENU
CHEF DE CUISINE ALEXY GODOY
Available for 2 guests or even number of guests ONLY
AMUSE BOUCHE
BONBON OF FOIE GRAS
Foie Gras wrapped in a Potato spaghetti over micro greens and fresh wild mushroom. Rice Wine Vinegar
FIRST COURSE
POACHED FOIE GRAS
in Kombu and Bonito broth
SECOND COURSE
Choice of
SCALLOPS
Spinach Mousse and Asparagus
Or
BLACK TRUFFLE RISOTTO WITH NO RICE
THIRD COURSE
FOURTH COURSE
FIFTH COURSE
DESTRUCTURED LOG
Tuile, Mascarpone cream, Marinated Strawberry,
Lemon Sorbet, Chocolate Mousse
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 $7.00
MAKE A RESERVATION
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.
A LA CARTE
CHEF DE CUISINE ALEXY GODOY
APPETIZERS
CANADIAN FOIE GRAS – OUR SPECIALTY
SCALLOPS, SPINACH MOUSSE AND ASPARAGUS
ENTREES
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, shellfish, that should be fully cooked.