MENU NO. 1
Sautéed scallops with Pomerol sauce on a bed of fresh garden greens
Cream of carrot soup with old cheddar
Sorbet
Beef Wellington with port sauce
Endives and watercress salad with nut oil vinaigrette and Roquefort cheese croutons
The pastry chef’s surprise
Coffee, tea, herbal teas
$62.95
MENU NO. 2
Duo of smoked bison and duck with maple syrup and wild mushroom
Scallop soup with curry and chervil
Sorbet
Quebec Lamb loin with Pomerol wine and truffle sauce
Fresh garden salad and Stilton cheese with grape seed oil and Xeres vinegar
Pastry chef’s dessert with seasonal fruit
Coffee, tea, herbal teas
$62.95
MENU NO.3
Pheasant with raspberry and cider sauce
Marseille style lobster bisque
Sorbet
Tenderloin of beef with foie gras and wild mushroom sauce
Mesclun salad with champagne vinaigrette and honey
Pastry chef’s surprise
Coffee, tea, herbal teas
$62.95