Main Dishes

Trans-Herb e Star Fruit & Blackberry Tea Smoked Brome Lake Duck Breast with Zinda Tricolor Couscous

Van Houtte Vanilla Hazelnut Crusted Milk-Fed Veal Tenderloin with Apple Confit

Sogelco Lobster Medley with Cauliflower "Semolina" Coriander and Ginger

Québec Milk-Fed Roasted veal loin and wild mushroom sauce,
Dauphinois potatoes with Tournevent goat cheddar

Québec Milk-Fed Veal Stew with caramelized pearl onions and wild mushrooms,
Tournevent goat cheese cheddar mash potatoes and grimolata

Du Breton Organic Pork Filet Mignon dressed with portabella mushrooms, meat glaze flavored with "Minaki" liqueur from La Maison des Futailles

Poitrine de poule au sirop d'érable (Maple-baked chicken breasts)

Cipaille (Layered Meat Pie)

Longe de veau rôtie et fricassé de champignons sauvages (Roast loin of veal with wild mushrooms)

Croustillant de truite fumée au Migneron (Smoked trout in pastry)

Magret de canard served with an acorn squash purée and mini vegetables, with a Chicoutai liqueur reduction

Stuffed Veal with Apples and Maple Syrup

Coho Salmon Darioles with Sauteed Oyster Mushrooms and Beurre blanc

Maple-Marinated Trout and Fennel with Mirabel Greens and Pine Nuts, with Fennel Juice and Olive Oil Vinaigrette

Maple- Marinated Barbaqued Shrimp

Salmon Gravlax Marinated with Sortilège

Maple-Flavored Mussels