Amuse Bouche
fresh shucked Beausoleil Oysters set on hand harvested seaweed
and granished with Atlantic Salmon roe and Ponzu-soy drizzle
Champagne Brut

hand chopped Digby scallop tartare,
mixed with Fleur de sel , Alba White truffle oil
and served with Dashi Miso broth
Champagne Blanc de Blanc

delicately butter poached Deer Island Lobster claw,
and pan seared Escalope of Moulard , Duck Foie Gras ,
with citrus and herb flavours
Champagne Special Cuvée des Enchanteleurs 1995
Champagne Vintage 1990

oven roasted Shepody Bay Pheasant with Lardons Fumés
sautéed New Brunswick Chanterelle Mushrooms
and Beluga Lentils
Champagne Rosé

a Playfull composition of locally produced Goat Cheese
with a surprise accompaniment
Champagne Vintage 1998

New Brunswick oyster
passionfruit jelly

Ahi tuna sashimi
radish, green beans, olive, quail egg

Bay of Fundy scallop
sweet corn, pine nuts, winter truffle

butter poached New Brunswick lobster
coconut, green pea, cactus,lime

Arctic Char licorice and grapefruit

ballotine of halibut
local shrimp fricassee, herbs

selection of New Brunswick cheese

banana caramel ice cream nitro at the table

vanilla

mignardise

New Year 2009

White asparagus

winter truffle consomme
foie gras royale

Moulard duck foie gras terrine
ginger, pickled pearl onion, peach

terrine of pheasant
trumpet mushroom

Whitfield farm lamb chop
sun choke, sunflower seeds, cardamom

local grass fed beef tenderloin
porcini mushroom, carrot, Yukon gold

selection of New Brunswick cheese

banana caramel ice cream nitro at the table

chocolate

mignardise