- Foie gras terrine with truffled brioche French toast and port reduction. On the side a kriek granite to be used as a palate cleanser in between bites.
- Foie gras terrine "Villa Lorraine" (Ducks foie from "Brome Lake Ducks")
- Truffled brioche French Toast
- Spiced bread crumbs (Cinnamon, ginger, cloves, cardamon, white pepper, sugar)
- Port reduction
- Kreik granite
- Fork, Knife