Calamars Farcis
Veal stuffed calamari, taro chips, chili aioli
Amuse Bouche
Les Crudites
Raw winter vegetables, carrot hummus, mint pistou
First Course
Carpaccio de Betteraves
Marinated beetroot, miso & tahini, pesto, parsnip chips, roasted pistachios
Thon Tropicale
Grilled Albacore tuna, citrus tapioca, tomatillo, serrano chili, pineapple & cilantro salsa
Le Boeuf
Chicago style AAA striploin, shiitake mushrooms, roasted pine nuts, aioli, shaved parmesan, cippolini onion rings
Second Course
Omble d'Arctique Provençal
Arctic Char, confit sunchoke, romanesco, charred tomato, rouille, mixed herbs, preserved lemon
Congolaise
Mussels, tomato coconut cream, smoked chili, lime, cilantro
Tajine d’Aziz à l’Agneau
Braised lamb shank, honey, figs, cinnamon, cilantro, almond cous cous (Harissa & raita add $3)
Gnocchi
Ricotta gnocchi, fine herb goat cheese, hazelnuts, rapini, watermelon radish, apple, brown butter sauce
Third Course
Gateau de Panais
Parsnip cake, cream cheese custard, crystallized white chocolate, green juice granita
Chocolate Épicé
Dark chocolate, speculoos crumb, beer soaked cherries