Warm mackenzie goat cheese, poached pears, toasted pears, almond and apple - nutmeg vinaigrette.

Haricot verts, egg, potato, anchovy, tomato, red onion, nicoise olives and red wine vinaigrette.

With fresh picked herbs, fried shallots and banyans-hazelnut vinaigrette.

Braised in white wine, olive oil and butter.

With caramelized fennel, garlic, butter and parsley.

With ham, Gruyere, caramelized onions and chives.

With pear compote, cranberry gastrique and pickled cranberries.

With toast points, lemon and parsley oil.

In homage to david waltuck. Lobster, white fish, scallops, shrimpand pine nuts with shallot beurre blanc.

With quail egg and toast points.

4 seasonal housemade options with pickled vegetables, quince mout ardent and toast points.

With cucumbers and cream.

Haricot verts and black truffle buerre blanc.

With duchess potatoes, tomato concaveness and basil.

With sweet potato puree, swiss chard and maple-quatre spice sauce.

With fines herbs, bacon, mushrooms, arugula, fried garlicand sauce diane prepared tableside. Served with goose fat fried potatoes.

Goose fat-fried potatoes, roasted brussels sprouts, fennel jamand Dijon -cream sauce.

Braised oxtail, roasted garlic demi - cream sauce and bordeaux onion.

With glazed heirloom carrots and crispy carrot.

with roasted red pepper, squash, zucchini, roasted cauliflower and red pepper coulis

With armagnac ice cream.

Please allow 25 minuted to prepare.

With grand marnier macerated strawberries.