Poached in Aged Homemade Red Wine Vinegar on a Bed of Roasted Red Pepper & Caramelized Onion, "Bayaldi" Galette
Sautéed Scallops & Prince Edward's Island Mussels
Green Beans and Yellow Corn, Saffron & Curry Sauce
Roasted Breast of Duck
"Parmentier" of Duck Confit, Honey Banyuls Laced with Lemon-Verbena and Mango
Lamb Three Ways
Seared Loin Perfumed with North African Spices, Cured "Bacon" with Tomato Confit & Haricot Vert "Rillette" in Crispy Potato "Cannelloni" & Black Olives
Seared Hanger Steak
Parmesan Herb Gnocchi, Sauteed Spinach, Braised Shallots Red Wine & Port Essence
Summer Vegetable Ragoût
Notre Sélection de Desserts
Plate of Hand-Crafted Cheese, Fruits & Nuts
Trio of House-Made Fruit Sorbets
Mixed Berries
with Whipped Cream
Soufflé of Mango, Passion Fruit, Banana, Apricot
with Braised Pineapple Flavored with Ginger, Lime & Rum