Resto-Club Vino Largo

Roast Quail and Polenta

Duck Tataki

Salmon Tartare

of tuna and Entering pineapple salsa

Duo of Smoked Fish

carpaccio bison west soup of the day mesclun largo sweetbreads with Port shrimp, scallops and lobster on a bed of orgetto Cod fillet with hazelnut butter and herbs angus filet mignon flavor of sage Pear deer thyme crust French Quarter blueberry pork tenderloin tartare Largo Spider veal al limone Dessert House Camellia Sinensis tea or espresso Espresso

Mesclun Salad

Bouillon Largo

Cream of leek and Scallop

Roast Quail and Polenta

Pasta with Chef's

Crustaceans on a Nest Orgetto

Filet of Turbot and Virgin Vinaigrette

Breaded Veal Picatta

Flank steak Marinated in Mustard

Pork Loin on the Grill Blueberry

Filet Mignon Tartare

Salmon tartare, Cucumber, Lawyers and Coriander

Sweetbreads with Port

Veal Cheek Red Beer

Angus Filet Mignon with sage

Pear Deer Quebec

Warm salad of shrimp dessert caf creme brule marquise chocolate raspberry Iced nougat candied fruit and nuts parfait with mango panna cotta with vanilla or Lying Espresso Infusion Camellia Sinensis

Mesclun Largo

chicken liver parfait Linguine with braised lamb and cumin beef sirloin with bordelaise sauce Veal al Limone hake fillet with citrus sauce vierge filet mignon tartare Play Pork Griffon red salmon tartare, cilantro and lawyers spider veal pporto warm shrimp salad Panna cotta with vanilla tea or espresso

Perfect Chicken liver Confit

Fruit and Yogurt Soup

Prosciutto and Melon

Trout and Dill Gravlax

Benedictine Largo and Espresso

Fruit Crepe apricot Coulis

Juice or espresso

Omelette with Ham

Spinach and mushrooms and espresso

Crepe Fruit Jar and Mini Espresso

At the Pasta chef's

Flank Beef, French Fries and Salad

Shrimp Flamb with Cognac on Greens

Lemon Pie

Parfait White Chocolate

White Chocolate Parfait

Cheese Platter

Quebec

BOISSONS