| Chef Martin's farm to table - locally sourced summer menu 2010 Ayer's Cliff, Quebec , Canada  |
| Banquet room for a small wedding These as some of the dishes we are presenting in the AAA 4 diamond awarded fine dining room |
 |
| Millefeuille of house smoked salmon |
 |
| Variations of Duck Liver and organic orchard apples |
Appetizers...
Chilled beetroot Gazpacho
Vodka jelly and avocado sherbet
Summer Salad
Thai inspired organic vegetable salad with spiced peanut dressing and rice powder
Twice baked cheese soufflé
 |
| Ocean fresh Canadian King Scallops |
Japanese style tiger shrimp
wrapped with ginger, mint, mango mayo and savoury silken prawn custard
Ocean fresh Canadian scallops
Chorizo, straw potato, carrot purée and raspberry vinaigrette
Variations of foie gras and orchard apples,
Crème brulée, sautéed with sweet n'sour cider sauce, coffee flavoured lolly pop with apple pruee
Main Courses...
 |
| Salmon Escalope and sushi rice, its caviar, wasabi hollandaise and parsley oil |
 |
| Nagano pork tenderloin, bok choy, parsnip pruee, shitake mushroom with maple soya glaze |
 |
| Beef tenderloin red chard, creamed foie gras potato, baby vegetables, red wine reduction and horseradish ice-cream |
 |
| Half rack of Quebec lamb, pistachio crust, ratatouille vegetable tian with goats cheese, tomato gravy |
 |
| Vegetarian Mezze platter |
 |
Lobster tortellini, baby spinach, courgette spaghetti, mango, curry oil and coconut spiced lobster bisque |
 |
| Grain fed chicken, chicken liver cannelloni, crisp prosciutto, cherry tomato and pea purée Desserts.......say no more |
 |
| Chef's daily suggestion special: Beef tenderloin, veal tongue, watercress sauce and potato salad |
