Maui pineapple, manila mango, banana, kiwi and strawberries, champagne-citrus pastry cream, feuille de bric.

Barley and wheat, lentils with dried fruits and toasted almonds, curry cauliflower mousse, artichoke dome, green curry sauce.

Salted caramel ice cream, hazelnut creme anglaise.

Braised duck leg and pan seared maple leaf farms duck breast, soft polenta with white truffle oil, bok choy, sauce au poivre.

Pesto risotto, lobster sauce.

Banana flambee and rum-raisin ice cream, caramel sauce.

Duck fat croutons, creme fraiche and white truffle oil.

Roasted pistachios, almonds and hazelnuts in a frozen chantilly and Italian meringue, orange soup.

Oyster and king trumpet mushrooms, baby carrot and turnip, sauce au marsala.

Dorade, bronzini, day boat scallop, black tiger prawn, PEI. Mussels and littleneck clams, poached in a fish fumet, fondue provencale, crouton with gruyere and rouille.

Hazelnut basket, apple compote.

Frisee, duck confit and smoked duck magret, fingerling potato chips, classic French vinaigrette, lichette de foie de volaille.

De bourgogne in butter, parsley and garlic.

Cannellini beans, shredded braised lamb shoulder, duck leg confit, garlic and toulouse sausage.

Frisee salad, anjou pear, balsamic reduction.

Barley and wheat, lentils with dried fruits and toasted almonds, curry cauliflower mousse, artichoke dome, green curry sauce.