This a take on French cuisine. *please note changes and substations can be made* Different menus can be made according to your preferences.
Ontario Heirloom beets tossed in a maple vinegarette. On a bed of arugula with a herbed goat cheese parfait.
Duck Breast Confit served with a Crepe stuffed with Sweet Potato and Spinach with a Blueberry Shallot Coulis.
Decadent Flourless Chocolate Cake served with a berry compote.