Louis-Hébert Menu

Duck foie gras served torchon style with fig compote, lamb’s lettuce drizzled with truffle oil

Or

Salmon gravlax, cucumber carpaccio, sour cream with dill, mullet caviar

Or

6 ‘’Tentation’’ oysters on shell

Or

Tomme de Rudy cheese fondue, tomato jam and aragula salad

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Soup of the Day

Or

Mixed green salad

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Linguini sauteed with red shrimps, green asparagus, sundried tomatoes, capers, red onion and olive oil

Or

Grilled Nagano pork chop, roasted mixed vegetables, apple and tarragon compote

Or

Roasted walleye fillet, Puy lentils with smoked duck bacon, green asparagus, white wine butter with mushrooms pesto sauce

Or

Grilled sirloin steak, mushrooms, bordelaise sauce, sauteed fingerling potatoes and vegetables

Or

Beef, chorizo and parmesan cheese tartare, french fries and salad

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Coffee / Tea
Chef Delight