Welcome cocktail: autumn honey, chicory root, sea buckthorn berry and dandelion leaf
Oxalis: walleye ceviche, leche de tigre and shallot
Oxeye daisy: fish roe, leek and daisy vinegar
Pineapple weed: doughnut, sweet corn cream and pickled pineapple weed
Wormwood: Le Frère Chasseur cheese, nut crumble and wormwood gel
Yarrow: deer tartare, mushrooms and fried yarrow
Chicory: chicory mole, churro, dried duck breast
Season / First frost: salmon, wintergreen and kiwano
Building / Noble: caviar, scallop and Raphaëlle potato
Tradition / Lobster: rizen aroma, ginger and bisque
Exotic / Northern prickly ash: Stimpson's surf clam, pork jowl and chili
Classic / Quail: blackcurrant, bee balm and wild mushrooms
Autumn beef / Memories of summer: spice crust, squash and tomatoes
Pre-dessert - Noble dessert / Sweetgrass and sweet clover: crème anglaise, mock caviar and scallop, frozen parfait
Dessert - Autumn millefeuille: lactarius mushroom, haskap berry and dead-leaf ice cream
Cream on ice
Mignardises: pawpaw: lollipop; squash: fruity poplar; hazelnut: financier
Infusion
Flawless wine pairing!
