DECONSTRUCTED AUTUMN TARTLET Coral lentils hummus with honey from Le Petit Rucher du Nord, winter root vegetables, haskap berry vinaigrette, daisy capers
SEAFOOD TOWER +45 Oysters, shrimp cocktail, tuna ceviche, salmon tataki, fish roe blinis, octopus carpaccio, and lobster tail
MAIN COURSES
COD WITH ANNATTO White bean stew, carrots and chipotle espuma, Nantes carrots, green oil
GRAIN-FED CHICKEN FROM FERME DES VOLTIGEURS Layered Jerusalem artichokes, creamy potato purée, chicken mousseline, coffee gravy
GLAZED CELERIAC STEAK Gremolata with pistachios and samphire, celeriac purée, black garlic, furikake
CAVATELLI Beet emulsion, Bleu d’Élizabeth cheese, pickled red beet, hazelnut, pear gel and beet gel
BLACK ANGUS PRIME RIB +45 Glazed root vegetables, pistou with dates, chimichurri, Sortilege and pepper sauce
BEEF SHORT RIBS +35 Braised in Caribou and Sumac, smoked parsnip purée, grilled turnip, pickled cipollini onions, parsnip chips, burnt onion dust
DESSERT Platter of Chef's mignardises
If you have any food restrictions, please advise us.
Taxes, royalties and gratuity not included. A royalty corresponding to 3% of the indicated price will be added to your invoice. This royalty corresponds to the percentage of the contribution set by the Tremblant Resort Association.
