P.E.I mussels steamed with fresh herbs, shallots, white wine and butter.

Dominique's house made terrine. Cornichons, dijon mustard and baguette.

Chef selection of 3 cheeses. Crostini, candied pecans and red onion chutney.

Dominique's house made terrine. Cornichons, Dijon mustard and baguette.

Pate and other charcuterie samples, quail eggs, cornichons, caper berries, pickled jicama, crostini, candied walnuts and red onion chutney.

Roasted garlic cream, baguette toast.

P.E.I mussels steamed with fresh herbs, shallots, white wine and butter.

Classic onion soup. Gruyere gratine.

Crisp greens and balsamic vinaigrette.

Bell and evans farm chicken livers. Caramelized onions and balsamic glaze. Fresh baby spinach.

Crisp lettuce, grapes, candied pecans, sun dried cranberries and Roquefort crumbles. Grape seed oil, lemon and honey vinaigrette.

Roasted maple leaf mallard duck (1-4 duck). Honey and chinese 5 spices gastrique. Bourbon and orange sweet potato mash.

Classic grilled ham, melted gruyere cheese and bechamel sandwich, made with rustic "old hearth bakery" bread. Accompanied with pommes frites and house made ketchup.

Seared u10 diver scallops. Wild mushroom risotto. Garlic chives.

Hand chopped raw prime beef with capers, cornichons, shallots and house seasoning. Raw quail egg. Pommes frites.

Classic red wine marinated chicken stew. Carrots, onions, lardons and mushroom. Potato mash.

Filet of atlantic salmon. Grilled lemon. Puree of butternut squash, jalapeno, saffron and lemon zest.

Traditional stew of braised beef in red wine with onions, garlic, mushroom and bouquet garni. Potato mash.

Roasted leg of lamb on artisan "old hearth bakery" bread. Wilted spinach and brieand caramelized onions. Pommes frites.

Pate and other charcuterie samples, quail eggs, cornichons, caper berries, pickled jicama, crostini, candied walnuts and red onion chutney.

Chef selection of 3 cheeses. Crostini, candied pecans and red onion chutney.

Hand chopped raw prime beef tenderloin with capers,shallots,cornichons and house seasonings,quail egg and pommes frites.

French vanilla ice cream.

Mixed fruit sorbet.

Grilled lemon. Puree of butternut squash, jalapeno, saffron and lemon zest.

Roasted Maple Leaf Mallard duck (Half a duck). Honey and Chinese 5 spices Gastrique. Bourbon and orange sweet potato mash.

Seared U10 Diver scallops. Wild mushroom risotto. Garlic chives.

Ragout of wild mushroom. Rosemary oven potatoes.

Beef tenderloin. Red wine and shallot veal demi-glace. Truffled potato au gratin. Grilled asparagus.

Petites french fries.

Pastis and orange butter.

Mixed fruit sorbet.