COLD DISHES

Veal tartare 16
Sweetbreads, turnips, potato chips, sorel

Albacore tuna (raw) and artichokes 16
Pink grapefruit, fava beans

Terrine of duck foie gras 23
Cherries, yogurt, brioche

Salad of asparagus 18
Soft poached egg, two kinds of cheese, black truffle

WARM DISHES

Warm steelhead and crunchy potato salad 15
Pickled garlic, horseradish, dill

Pan fried veal sweetbreads on toast 15
Sauce gribiche with veal tongue

Char grilled pork belly 17
Rhubarb, beetroot, toasted oats

BBQ octopus 16
Cucumber, smoked pepper sauce, bread crumbs toasted in pork fat

MAIN DISHES

Scallops cooked in vadouvan 31
Cauliflower, raisin, lime

Steak Diane 33
Charred onions, potato fondant, peppercorn condiment

Canadian lamb loin 32
Bacon, gnocchi, Mediterranean flavours

Poached slices of Pacific Halibut 33
English peas, mushrooms, whipped veloute

Pork shoulder cooked in milk 27
Turnips, black kale, salsa verde

Lightly smoked duck breast 31
Pastilla of leg meat, carrots, orange