Bleu Provence

Cooked in garlic and parsley Butter

Marinated with citrus sauce strawbery & grapefuit, micro arugula & pepper corn

With rasberries and a blueberry gastrique

Grilled a la plancha with beurre blanc sauce

With an asian barbecue sauce, topped with micro herbs & cashew nuts

Truffle stuffed brie, fourme d'ambert, mini-baguette, poached pears, figs and walnut

With watermelon, cherry tomatoes, shallots, fresh herbs and a sherry tarragon vinaigrette

On an apple, arugula, pine nuts salad with red beats and oj vinaigrette

With smoked salmon, parmesan, fennel and red onion

With red & yellow beets goat cheese crumble, micro basil salad, honey, mustard, & pesto dressing

Red onions, tomato, fava bean, orange and grapefruit segments, citrus vinaigrette

With carrot and zucchini julienne, soy sauce and sesame dressing

With rouille and croutons

With fresh basil and avocado coulis

With sauce vierge with papaya and mango served with sauteed spinach and roasted purple fingerling potatoes

Tenderloin seared and served with baby vegetables and ginger beurre blanc

On a bed of julienne of zucchini, pears, purple potatoes, orange and mustard sauce, topped with orange confit

Baked with onions, served with chablis beurre blanc sauce, mashed potatoes and asparagus

Pan grilled mussels with lemon, garlic and parsley served with french fries

With an orange balsamic demi glaze reduction, sweet mashed potato and fresh sauteed mango fries

Short ribs braised in red wine reduction, mashed potatoes, baby carrots, and provencal tomato

With a honey soy reduction, mashed potato, provencal tomato, and red wine poached pear

With an amaretto veal reduction, gratin dauphinois, red onion puree

Served with pomme frites topped with seared foie gras for an additional $12.00, choice of sauce creamy black pepper

Marinated in yogurt and cilantro, grilled a la plancha with seared vegetables and ginger butter sauce

Served with choice of roasted yukon potato or french fries, garlic tomato confit, and foie gras emulsion topped with seared foie gras for an additional $12.00

Granished with parmesan tuile and french fries steak tartare de boeuf de kobe, tuiles de parmesan and pommes frites

Served with raspberry coulis and coffee ice cream (10 mn preparation)

With bourbon vanilla flavor

With honey lavender ice cream

Served with orange sorbet

Seasonnal berries tossed in brown sugar, cooked in a chablis sabayon

Stuffed with vanilla ice cream, topped with chocolate ganache and toasted almonds