Trio of appetizers
composed of : - Pulled red deer with red beer on a toasted sourdough bread canapé. - Nordic shrimp and citrus supreme verrine on herb whipped cream. - Goat cheese lollipop with dried cranberries and mango.
Vegetarian option: Replace the deer with mushrooms and the shrimp with avocado.
Homemade foie gras with coureur des bois
Served on a homemade organic buckwheat and honey biscuit, with mango confit and Prosecco jelly. Accompanied by arugula seasoned with a maple vinaigrette.
Elk bourguignon
When elk meets an ancestral French recipe, the result is a truly comforting dish. Simmered in red wine with bacon, fresh mushrooms, pearl onions, market vegetables, and roasted potato wedges.
Tiramisu éclair
Choux pastry filled with coffee-soaked ladyfingers, coffee cream, and topped with vanilla mascarpone mousse. Sprinkled with cocoa powder.
Maplewood-smoked salmon gravlax
Gravlax prepared with boreal spices and Ungava Gin, served with goat cheese cream, pink pepper and fresh herbs, mustard caviar, and sesame bagel croutons.
Cod steak with hazelnuts
Maple-glazed cod in a roasted hazelnut crust, served with lime-flavored sweet potato purée and crunchy vegetable sticks
3 chocolate snowman
White chocolate and vanilla ganache ball filled with light milk chocolate mousse and decorated with ganache and crunchy dark chocolate decoration. Served on a crunchy biscuit.
Chambly oyster mushroom fine tart
Made with gourmet mushrooms from Chambly, served on a thin, crispy homemade shortcrust pastry with fresh herbs whipped cream and Louis d’Or gratin cheese.
Duck confit risotto
A risotto cooked with Québec pulled duck and a creamy foie gras sauce with Coureur des Bois whisky.
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