Vegetarian

Tian of Zucchini, Tomato Confit and Ricotta with Mint, Grilled Pepper Coulis and Micro Mesclun
Beet Carpaccio, Goat Cheese, Pumpkin Seeds, Arugula and Balsamic Caramel
Caramelized Onion and Fresh Thyme Tartlet, Paillot Goat Cheese Straws

Celeriac Velouté, Parsley Oil and Golden Croutons
Sweet Potato Velouté with Coconut Milk and Curry, Dukkah Oil, Coriander and Lime
Roasted Cauliflower Soup with Lemon Confit, Black Garlic Emulsion from Île d’Orléans

Roasted Cauliflower, Chickpeas and Carrot with Cumin, Candied Grapes and Pecan Nuts
Squash Gnocchi, Noble Mushrooms, Potato Mousse and Sunflower
Panisse, Seared Cherry Tomato and Fresh Basil, Asparagus Salad, Arugula and Pine Nuts
61 Degrees Egg, Simmered Beluga Lentils, Pan-fried Enoki, Chicory and Walnut Vinaigrette