Fresh Atlantic oysters with classic mignonette reduction and crisp champagne vinegar essence
Pairs with Pairs with Chablis or Champagne
Silky foie gras with toasted brioche, fig compote, and fleur de sel crystals
Pairs with Sauternes wine pairing recommended
Delicate cheese puffs, light and airy with gruyère and aged cheddar blend
Creamy burrata with compressed heirloom tomatoes, basil oil, and aged balsamic
Diver scallops with brown butter, lemon emulsion, and microgreens
Pairs with Albariño or Vermentino
Clear, aromatic broth with seasonal mushrooms, truffle oil, and crispy shallots
Tender duck leg with cherry gastrique, creamed potato, and seasonal vegetables
Pairs with Pairs with Côtes du Rhône
Prime beef with mushroom duxelles, wrapped in puff pastry, béarnaise sauce
Pairs with Bordeaux or Burgundy Pinot Noir
Pan-seared halibut with brown butter sauce, capers, lemon, and parsley
Pairs with Chablis or unoaked Chardonnay
Slow-braised lamb shanks with gremolata, risotto alla milanese, and seasonal root vegetables
Pairs with Barolo or Amarone
Canadian lobster with cognac cream sauce, gruyère, and crispy breadcrumb topping
Pairs with Champagne or white Burgundy
Market vegetables showcased three ways with seasonal preparations and aromatic infusions
Roasted venison loin with black garlic jus, salsify purée, and crispy quinoa
Pairs with Pinot Noir or Syrah
Five artisanal cheeses from Quebec and France with honeycomb, nuts, and house-made crackers
Pairs with Pairs with dessert wine
Selection of cured meats, terrines, cornichons, Dijon mustard, and country bread
Light, pillowy soufflé with orange liqueur and Grand Marnier sauce on the side
Pairs with Moscato d'Asti
Silky vanilla bean custard with caramelized sugar crust and fresh berries
Decadent 72% dark chocolate cake with raspberry coulis and whipped crème fraîche
Buttery pâte brisée shell with tart lemon curd, meringue, and candied zest
Silky vanilla panna cotta with passion fruit gel and crispy wafer cookie
Chef's selection of three miniature desserts showcasing seasonal flavors and techniques
Pairs with Dessert wine flight
Choice of Veuve Clicquot, Krug, or Salon by glass or bottle
Curated selection of three premier Burgundy wines paired with tasting notes
Five-course meal paired with premium wines selected by our expert sommelier
Perrier sparkling or Evian still
Freshly squeezed orange, grapefruit, or lemon juice
Selection of espresso drinks, French press coffee, or premium loose-leaf teas