FOIE GRAS MOUSSE
BRIOCHE TOAST
 
GRAVLAX (MELBA TOAST)
 
BLINI WITH CRȍE FRAICHE AND ABITIBI CAVIAR
 
BLINI WITH TRUFLLE PUREE AND QUAIL EGGS
 
OYSTERS
 
CHANTERELLE A LA CRȍE(BARQUETTE)
 
BRAISED SWEET BREAD(VOL AU VENT)
 
SCALLOP DIEPPOISE (BRIOCHE)
 
DUCK RILLETTE(MELBA TOAST)
 
FRUIT SABAYON
 
DARK CHOCOLATE CAKE

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Extravaganza Chefs

Christophe Letard, Executive Chef The Aerie Resort

Nick Waters, Senior chef de partie The Aerie Resort

Michael Minshull, Executive Chef Dock 503