That was my new year's eve menu (i know it's been a while ago :P)..
I quit my chef job there in january so it's actually the last menu i did there...
First course was simply fresh oysters with local caviar.
Second course was torch-seared organic west coast canadian salmon, poached lobster, yuzu/dashi vinaigrette, micro mizuna and daikon (no picture sorry
)
Third course was house-made ravioli, stuffed with pulled duck confit, black trumpet mushroom and truffle. At the table the waiter would pour a double duck and mushroom consomme on top.
Fourth course was either sous-vide then seared quebec venison medallion, house-made black garlic emulsion, parsnip purée, sous-vide artichoke, xeres/veal reduction. Or Chillian sea-bass with crispy skin, lemongrass beurre blanc, edamame purée, shitake, salsifi and edamame sauteed togheter.
Last course was a revisited black forest cake with a tonka bean ice cream.. (no pic for this one also sorry heh)
This post was edited by hofx2 on Mar 15 2015 08:52pm