Christmas on the River
Butternut squash soup with maple flakes
Duck and foie gras rillettes with wild blackberry jam
- Poultry Supreme, tarragon sauce with spring honey
- Atlantic salmon filet with beurre blanc and daisy buttons
- Braised beef cheek, onion confit sauce, port and pink pepper*
Every dish is served with farmers’ market vegetables and a potato gratin.
Decadent chocolate cake with raspberry-coulis
Coffee, tea, herbal tea
For group reservations, this choice is only available in the 3-choice menu formula.