Duck foie gras " mi-cuit " with allspice

Fennel consommé & poultry ravioli

Saint-Pierre de Bretagne, snap peas, avocado & coriandre butter

Breast of "Barbary" duck, Banyuls wine & cinnamon sauce,

chestnut polenta, Tokyo turnip

Québec cheeses

Strawberry " vichyssoise " with lavender & Champagne 

WINE SELECTION

Dunham, L’ apérid’Or, Vignoble de l’Orpailleur 2 on.

OR

Sauternes, Château d’Yquem 1994, Lur Saluces ($48.00 supplement) 2 on.

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Napa Valley, Graceland ‘Going Home‘ 1995, Prescilla Presley 3 on.

Bourgogne Passetougrain 1997, Dominique Laurent 3 on.

Côteaux du Languedoc, Domaine de l’Aiguelière Tradition 1998, P. L. Tessedre 3 on.

Saumur, Cuvée Flamme Brut, Gratien & Meyer 3 on.

WINE SELECTION

Niagara-on-the-Lake, Icewine 1998, Inniskillin 2 on.

OR

Sauternes, Château d’Yquem 1994, Lur Saluces ($37.00 supplement) 2 on.

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Givry, Clos de la Servoisine 1995, Domaine Joblot 3 on.

Toscane, Farnito 1997, Carpinetto 3 on.

Pomerol, Château La Conseillante 1981 3 on.

Champagne, De St-Gall premier cru, Union Champagne 3 on.

SUPER SPECIAL

SEARED DUCK FOIE GRAS and CHÂTEAU d’YQUEM 1994 (2 ounces)

APPETIZERS

- Poultry consommé with fennel & duck dim-sum

- Mixed baby greens in a sesame crepe

- Red tuna in tempura with Chinese spices, shellfish tartelette with scallops

ginger & yellow pepper butter

- Lobster mille-feuille with summer truffles, Saké marinated salmon, endives

in sesame oil & linden honey

- Duck foie gras mi-cuit with allspice

- Seared duck foie gras with brioche, Québec physallis

MAIN COURSES

- ½ lobster & Havre Saint-Pierre scallops, ravioli of duck "confit"

- Seared pike with snow crab, mussel & celery risotto

- Veal sweetbreads, infused with lemon & apricot nectar

- Rack of lamb with herbs, Coco green beans

- "Boileau" deer loin, puréed potatoes with truffles & foie gras, mango, morels

stuffed with guinea-fowl livers, juniper & Guanaja sauce

- Breast of "Barbary" duck Banyuls wine & cinnamon sauce, chestnut polenta, Tokyo turnip

Reggiano, old balsamic pepper sauce 10 ounces, 225 grams

CHEESES

- Selection of cheese from the Fromagerie du Marché (80 grams)

- Maple crème brûlée

-Strawberry "vichyssoise" with lavender & champagne

- Apple & rhubarb Tart Tatin, maple & mascarpone

- Warm Guanaja fondant (20 minutes preparation)

-Almond & "Cernaux" nut cream tartelette

- Assortment of four ice cream & sherbet

Pomme de glace, Clos Saint-Denis, Guy Tardif $ 6.

Portugal, Tawny Junior 2000, Niepoort $ 6.

Banyuls, Rimage Mise Tardive Domaine du Mas Blanc 1990, Dr Parcé $ 9.

Portugal, Quinta Do Noval 1995 $15.

Sauternes, Château d’Yquem 1994, Lur Saluces $54.

Niagara-on-the-Lake, Icewine 1998, Inniskillin $17.

CIGAR SALON AT YOUR DISPOSAL