A light menu for vegetarians loaded with flavor, texture, and colours.
Fresh local tomatoes, balsamic reduction, arugula, cucumber, mint and Quebec feta cheese.
Marinated and pan seared king oyster mushrooms, creamy polenta and seasonal greens.
Panna cotta is always delicious and customizable to your meal. A favorite is rosemary with fresh blueberry compote. Can be made vegan.