ARVI

This signature dish, a staple since opening, pairs foie gras with dulce de leche mousse and milk bread, creating a rich and satisfying "sandwich."

"Signature dish that’s been on the menu since they opened seven years ago, so it was guaranteed to be amazing. Foie gras paired with dulce de leche mousse and a slice of milk bread (perfect thickness and a nice delicate crunch on the crust). They described it as “the best sandwich,” and honestly, I get it."

Jea Kim

These New Brunswick oysters are transferred to freshwater during growth, resulting in a sweeter, creamier finish after an initial burst of salinity.

"I’ve occasionally had New Brunswick oysters in New England, but these were noticeably larger. What made them interesting was how they’re transferred to freshwater during growth, which gave them a sweeter, creamier finish after that initial burst of salinity. Worth adding on."

Jea Kim

Simple house-baked sourdough is elevated by a unique butter blend: a 1:2 mix of brown butter and regular butter, creating a smoky, umami-rich spread.

"Simple house-baked sourdough. The butter, though, was next-level. A 1:2 mix of brown butter and regular butter, which created this smoky, umami-rich spread that could make anything taste better."

Jea Kim

This dish transforms butternut squash into both a soft cake and roasted pieces, enhanced with a touch of spice and bay leaf condiments.

"Squash is one of those ingredients that I think it’s hard to make interesting. It almost always leans on spice or savoriness for depth. Here, they followed that familiar path but executed it nicely. Served both as a soft cake and roasted pieces, with a touch of spice and aroma from bay leaf condiments."

Jea Kim

The wine pairing is highly recommended to complement the tasting menu, featuring superb products explained with care and passion by the team.

"Je recommande fortement l’accord met-vin puisqu’il permet également de découvrir des superbes produits en quantité raisonnable tout au long de la soirée."

François Deschênes