Homemade salmon gravlax, fennel remoulade, aigrelette cream with capers, red beets coulis
Wild mushrooms vol-au-vent, basil infused vegetable broth, Aged cheddar shavings, roasted tomatoes, mustard seeds
24 hour braised Angus Prime beef short rib with mild spices, celery root puree, wild mushrooms, caramelized Cipollini onions, candied cranberries and red wine beet juice
Duck foie gras au torchon, candied Cortland apple with maple, apple puree, balsamic marinated chanterelle, salted butter brioche and “gingerbread” crumble
Pan seared Saint-Jacques, truffled asparagus puree, pepper confit salpicon, tomato chutney and Parmesan tuile
Zaatar crusted rack of lamb, creamy chickpeas puree with preserved garlic, mini carrots with saffron, roasted eggplant cake and apricot paste, fig gravy
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