December 31st Menu
Only available for large groups with a reservation.
Appetizer
***
Tasting of semi-preserved/semi-cooked foie gras with fleur de sel, winter spice and sourdough bread
or
Pairing of roasted scallops and scallop ceviche with pre-salted Bas-du-Fleuve herbs served with a julienned Carpe Diem green apple and whitefish caviar
or
Wild mushroom in pastry with a cream of Charlevoix Migneron and niçoise-style frisée salad
***
Lobster ravioli in an oak cask-aged La Corne et la Muse bisque
or
Cream of sweet potato, Au Pied du Courant and curry
***
Framboyante granita
***
Petite-Nation bison Wellington with a La Corne et la Muse green pepper sauce
served with season vegetables
or
Roasted lobster and Key lime brown butter with curry vegetables on cauliflower purée
or
Vegetable vol-au-vent, champagne beurre blanc and ESB 1821candied shallots (échalotes confites en robe des champs)
***
Farandole gourmande de la St-Sylvestre
