Barbouzard

Chef's selection of seasonal meats, cheeses and accoutrements

Red onion marmalade, garlic foccacia bread, grilled figs

Calamari, stuffed mushroom caps, clams casino, and bruschetta

Mushrooms stuffed with a Ritz cracker and vegetable stuffing

Warm apple & cinnamon bark compote over French vanilla ice cream

Cheesecake bites and wild blueberry compote over French vanilla ice cream

Covered in butter cream icing and topped with walnuts

Chocolate brownie, Venetian chocolate ice cream, chocolate syrup, bananas & whipped cream

Toasted coconut, pineapple and banana combine for a delicious cake flavour

Cold iceberg salad with avocado and fresh aromatic herbs

Homemade beef soup with dumplings

Foie gras terrine served with homemade toasted brioche

Grilled lamb cutlets, pomegranate glaze, butternut squash

Hand cut 100% beef steak tartar with french baguette