Oysters
Trio of oysters with a seasonal accompaniment

Mussels
Steamed and shucked mussels with tempura sea asparagus, sea urchin broth, ocean vegetables, and soy

Scallop
Seared scallop, almonds, morels, peas and almond milk/truffle foam

Halibut
Quickly seared then bathed in a stock infused with mollusks, fennel, sea vegetables

Chocolate
Dark chocolate mousse, terrine and crème brûlée

Cheese
The chef's daily selection of artisan cheese with appropriate accompaniments 

Salad
Baby greens, smoked arctic char, duck “prosciutto”, quails egg, herb vinaigrette

Foie Gras
Pressed Moulard duck foie gras terrine, shaved summer truffles, pickled rhubarb, pearl onions, chocolate and walnut

Ballotine of Rabbit
Miniature herbs, blood orange, green bean salad, popcorn

Lamb
Best end of Whitfield Farm lamb, and shoulder confit, cured tomato, artichoke and eggplant

Carrot
Carrot cake with vanilla bean, walnuts and herb

Cheese
The chef's daily selection of artisan cheese with appropriate accompaniments

Oysters
Trio of oysters with a seasonal accompaniment

Tuna
Sashimi grade tuna, Atlantic red crab, fresh peas, pickled radish, coconut milk, edible flowers and mint

Soup
Local oyster and cauliflower velouté with caviar and chives

Halibut
Farmed Atlantic halibut quickly seared then bathed in a stock infused with mollusks, braised young fennel, sea vegetables, saffron “caviar”

Foie Gras
Pressed moulard duck foie gras terrine, shaved summer truffles, pickled rhubarb, pearl onions, chocolate and walnut

Surf and Turf
Roasted tenderloin of milk fed veal, butter poached lobster, sautéed potato, morels and lobster fondant

Carrot
Carrot cake with vanilla bean, walnuts and herb

Chocolate
Dark chocolate mousse, terrine and crème brûlée

Cheese
The chef's daily selection of artisan cheese with appropriate accompaniments