Veal Sweetbread (Crusted with Corn and Duck Foie Gras fromLa Ferme Basque de Charlevoix, with Port)
Emu Tartare (From Centre de l’émeu de Charlevoixwith Pesto and marinated Oyster Mushrooms), Onion Soup (With Dominus Vobiscum Beer from La Microbrasserie Charlevoix, Goat Cheese Flan), Cream of Mushroom (puff pastry with Lardoons and Duck Foie Gras from La Ferme Basque de Charlevoix)
Duck Breast (Roasted Duck breast from La Ferme Basque de Charlevoix, With Truffle Honey, Port Sauce, Potato Gratin), Lamb Shank (Braised Lamb Shank with Omerto Wine,Broad Bean Cassoulet and Tomatoes confit)
Homemade Sorbets Palette, Layered Melba Peach in Verrine
