Labrador tea scented veloute en croute
Bar clams and mussels

Robe de chambre periwinkles
Heirloom tomato garlic coulis and sabayon

Acadian spice crusted halibut
Asparagus and Fundy Bay scallop couscous
Herbes salees butter sauce

Organic tender greens panache
Atoka vinaigrette and lemon fritters

Caramelized Le Sieur de Duplessis cheese tart
Sour cherry syrup