Polishing the menu…
Polishing the menu…
CULINARY EXCELLENCE STEPS FROM THE SEA
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Homard Breton Rôti
Succulent Breton lobster, perfectly roasted and served with a delicate butter sauce and seasonal vegetables.
$58
Filet de Bar Sauvage
Wild-caught sea bass fillet, pan-seared to perfection and accompanied by a light lemon-herb emulsion and asparagus.
$39
Noix de Saint-Jacques Poêlées
Pan-seared scallops from the local bay, presented with a creamy risotto and a hint of saffron.
$42
Magret de Canard aux Cerises
Roasted duck breast, tender and flavorful, complemented by a rich cherry reduction and potato gratin.
$35