Executive boxes

Hot-smoked salmon, black bread with accompanying garnish (whipped cream cheese with chives and shallots, fresh horseradish, fresh dill, Mujol caviar, marinated red onions)

Flat iron steak cooked in our smokehouse, served cold

Spinach and Beluga Lentil Salad, blue cheese and Joe Beef steak spices vinaigrette

Crottin my way, herb compote, herbaceous olive oil, sucrine lettuce, croutons, and black pepper

Gluten-free lemon eclair and ginger snaps

Utensils and napkin included 

Grenoble-style vinaigrette, croutons, shallots, capers, parsley, lemon, dill, and chives

Niçoise salad, fingerling potatoes with shallots and cider vinaigrette, salmon from our smokehouse, Mujor caviar, and dill

Fig newtons, Joe Beef-style goat cheese, calvados caramel

Gluten-free chocolate and hazelnut eclair

Utensils and napkin included 

Thinly sliced smoked celeriac, brown butter, Avonlea cheddar shavings

Niçoise salad, green beans, foie gras, duck confit, duck ham, compote of sweet herbs, fingerling potatoes with shallots, and cider vinaigrette

Louis d'Or cheese, pear jellies, and Beaujolais wine

Gluten-free eclair, tarte tatin-style apple crumble and Calvados caramel

Utensils and napkin included 

The chef's choice for the main course (Meat)

Gremolata cherry tomato

Beet, goat cheese and fresh herbs tartelet

Fine cheese duo, croutons with balsamic syrup and nuts

Pastry chef's dessert

Utensils and napkin included 

The chef's choice for the main course (fish or seafood)

Quail egg with soy and fried shallots

Beet, goat cheese and fresh herbs tartelet

Fine cheese duo, croutons with balsamic syrup and nuts

Pastry chef's dessert

Utensils and napkin included 

The chef's choice for the main course (vegetarian)

Gremolata cherry tomato

Beet, goat cheese and fresh herbs tartelet

Fine cheese duo, croutons with balsamic syrup and nuts

Pastry chef's dessert

Utensils and napkin included 

Tofu and caramelized squash, avocado, red quinoa salad, tangy arugula with flower honey, fried onions

Balsamic watermelon, feta and pistachio foam

Gremolata cherry tomato

Fine cheese duo, croutons with balsamic syrup and nuts

Seasonal tartlet

Utensils and napkin included 

Free range chicken breasts marinated in balsamic vinegar and honey with grilled jumbo shrimp, crispy vegetable tagliatelle with sun-dried tomato pesto, and pearl green couscous

Balsamic watermelon, feta and pistachio foam Gravlax, dill sour cream and tobiko

Fine chesse duo, croutons with balsamic syrup and nuts

Fresh delight with red berries and litchi, black tea centre, sesame seeds and Ruby chocolate

Utensils and napkin included 

Bluefin tuna Saku block, tobiko caviar on soba noodles, edamame, corn, Kombu Royal Fourchette bleue-certified seaweed, yuzu vinaigrette, and sake

Duck on a French toast, ginger, blueberry compote

Falafel yogurt grec

Fine cheese duo, croutons with balsamic syrup and nuts

Simple lime dessert with a tangy centre and verveine

Utensils and napkin included