Casavant

A modern take on the classic Quebecois dessert, featuring a maple financier, tonka bean ice cream, and a warm, rich maple-butter sauce.

Luxurious foie gras cured 'au torchon,' served with caramelized apples, a reduction of local ice cider, and toasted brioche.

Perfectly seared scallops served atop a silky cauliflower purée infused with black truffle, finished with a lemon-brown butter emulsion.

Herb-crusted rack of lamb, roasted to perfection, served with a pecan crust, seasonal root vegetables, and a red wine jus.

Hand-cut beef tartare, prepared with capers, shallots, Dijon mustard, and a hint of smoked paprika, topped with a quail egg yolk and served with house-made gaufrettes.