Calamars Farcis
Veal-stuffed calamari, pickled cucumber, taro chips, chili aioli
Amuse Bouche
Les Crudites
Raw spring vegetables, carrot hummus, mint pistou
First Course
Carpaccio de Betteraves
Marinated beetroot, miso & tahini, pesto, parsnip chips, roasted pistachios
Crevettes à l’Absinthe
Butter poached prawns, cherry tomatoes, shishito peppers, fried basil, meyer lemon chips, charred focaccia, harissa rouille
Le Boeuf
Chicago style AAA striploin, shiitake mushrooms, roasted pine nuts, shaved parmesan, cippolini onion rings
Second Course
Thon Aux Trois Poivres
Seared Ahi tuna, polenta fries, aioli, roasted eggplant, pea tips, peppercorn sauce
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
Dattes et Noix de Coco
Coconut tonka custard, mandarin jelly, sticky toffee pudding, ginger caramel crisp
Le Gâteau au Chocolat
Chocolate cake, poached pear, spiced namelaka, meringue