Amuse Bouche (Salmon corn bread with chive cream), A French red wine named after Chef Jean Luc BoulayFoie Gras - Experience (80g) Chef's signature innovation preparation. Foie Gras 5 ways. Terrine, Truffle, Creme Brulee and more.
Artic Charmi-cuit (fennel polen, marinated mussels salad, curry and lime foamy sauce), Red Deer (Seared in wild mustard seeds and camelina dress cranberry cake, roasted parsnip puree, honey glazed roots northern bilberry red wine reduction.Topped with their signature seared foie gras)
Squab cooked on the chest (Legs confit and stuffed with foie gras. Seared wild mushrooms. Sherry cooking jus a la presse), Oasis (Hot pineapple tataki in nuts crust, spicy caramel, frozen pina colada sandwich, rhum baba and passion fruit pulp transparency), Rhum Baba
