Welcoming fall dishes with warm spices and familiar flavours using locally grown ingredients.
Smooth and creamy roasted butternut squash soup with sour cream mousse and toasted pecans.
Pork belly braised in Quebec apple cider then glazed with maple syrup gastrique. Served with turnip puree and baby carrots.
Gooey maple bread pouding topped with caramelized apples and finished with a sprinkle of maple sugar.