Group menu
4 COURSE • 75$
Available for groups of 12 persons and up. Reservation mandatory
Service charge of 18% applicable
(This menu can be modified without prior notice)
STARTER
WONTON
Poultry and Nordic shrimps with Jardin d’Anael’s ginger and lemongrass filling, coconut milk kani sauce, chicken skin chips
MUSSEL FLAN
Black garlic, miso, garlic and cilantro bread crouton, sea bacon emulsion, cucumber gel with shoyu, lemon confit
RAVIOLI
Leek sesame, egg yolk confit with soy, wasabi cream, garlic marinated in grilled sesame oil, leek chips, Asian grenobloise
SASHIMI
Sashimi assortment, fresh wasabi, ginger, soy sauce
($6 extra)
DUMPLINGS
SHAWAN MUSHI GYOZA
Egg and shrimp filling, black sesame tahini sauce
BEEF GYOZA
Wagyu, ginger, cabbage, green onions, soy sauce, spicy oil
VEGETARIAN GYOZA
Stuffed with cabbage, carrot, ginger and textured vegetable protein, spicy cashew sauce
MAIN COURSE
CHICKEN SUPREME
Ferme des Voltigeurs’ chicken lightly seared, koji from Quebec in espuma, celeriac cream with Pandan, celery cooked in salt and cardamom crust, celery sticks salad
GENERAL TAO CHICKEN
Fried grain fed chicken breast marinated with sesame, Tao sauce, pan fried vegetables deglazed with soy, Québec organic camelina seeds
CAULIFLOWER
Maple roasted whole cauliflower, kizami wasabi, curry cream, cashew, ginger chips
SALMON COMBAWA
Lightly seared salmon filet from du New Brunswick, beurre blanc with salmon roe, wakame, tamagoyaki, cucumber pickled with kombu vinegar, jalapenos yuzukosho
ODEN (6oz)
Fredo’s farm grilled Wagyu beef, vegetables pot au feu style with St Laurent’s fleur de sel, coconut milk dashi, atsu age, karashi condiment
($15 extra)