Silky raw tuna contrasted by a lime vinaigrette, chili relish, and crispy espelette topping.

Crisp fennel-apple slaw complements tender frog legs drizzled with buttermilk ranch and herb chutney, balanced by pickled Fresno chiles.

Foie gras melts over sourdough, complemented by the contrast of fig compote and pickled figs, garnished with chives.

Wagyu beef drizzled with truffle oil, complemented by fig compote and a cured farm egg, balanced with balsamic glaze, lemon zest, and smoked salt.

Confit duck pairs with crispy fries, brie mornay sauce, and cheese curds for an indulgent French-Canadian delight.