Prince Edward Island mussels, shallots and wine in a light saffron broth, served with bread

Grand Marnier-soaked chocolate cake, Chantilly cream, raspberries, 24K Gold leaf

Chef’s selection of gourmet baby greens, sautéed mushrooms, honey mustard vinaigrette

Seasonal fresh vegetables sautéed with garlic and extra virgin olive oil over a bed of homemade pappardelle, served with Pesto and Pecorino cheese