Seared jumbo Bay of Fundy scallop
Arctic shrimp, PEI mussel
Bar clam nage butter sauce
Wilted rainbow chard

Partridge and spring button onion ragout
Steamed fiddleheads
Vol au vent

Oven roasted caribou
Hazelnut flour gnocchi
Forest mushroom & sage jus reduction

Chef's garden grown lamb's lettuce
Creamed Dragon Tongue bean vinaigrette
Watermelon radish

Warm wild blueberry soufflé
Ice wine sabayon and Italian meringue