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Tasting menu

For more adventurous palates, the seven-course discovery menu showcases the chef’s culinary skills.  The accompanying wine flight is optional, yet highly recommended.

Tasting Menu

  • Amuse-bouche
  • Razor clams, celery root mayonnaise, field peas purée, mooseberry, cucumber, radish
  • Foie Gras "au Torchon", apple bread buckwheat honey, bee pollen, balsam poplar resin
  • Roasted Quail Supreme from St-Ignace, Cow Parsnip Mousse, Cherry Brandy Macerated Cranberries, Dehydrated Carrots
  • Appalachian Venison Loin, Spice Bread Granola, Parlsey Root Purée, Beet Meringue, Red Wine and Veal Stock
  • Maple Parfait, Ricotta Cheese Beignet, Prunes, Crunchy Birch Syrup Meringue 
  • Nyangbo chocolate cake, cara-cara navel orange, creamy ivory chocolate, alder berry

The Tasting Menu is prepared for all the guests at your table. Items may vary.

Half-board package: $25 supplement per person, $90 with Wines

$95 per person for Non-Houseguests, $160 with Wines