Prince edward island mussel, white wine and taragon.

Foie gras ganache, roasted blueberries, pickled peach and baguette crisp.

Baby arugula, strawberries, hazelnuts, lemon basil vinaigrette and goat cheese.

Snails, butter, garlic and parsley.

Duck breast, beet fondue, rice and grains pilaf.

Sea scallops, avocado salad, corn, couscous and cilantro lime coulis.

Dover sole, lemon and brown butter sauce and table side preparation.

Branzino provencal, lentils, heirloom tomatoes and tarragon.

Poached chicken, basil veloute, grilled lemon and warm herbed potato salad.

Pan seared filet mignon, roasted potatoes and maitre d'hotel butter.

Pistachio creme brulee.

Lemon mousse and almond tart and raspberry ice cream.

Soft meringue, anglaise sauce, caramel and toasted hazelnuts.

Seasonal mixed berry salad and sorbet.