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"The wonderful Acadian ployes have plenteous nooks and crannies that soak up butter, syrup, or meat juices sopped up from your plate."
Highlights: 1. omelet with scallops and sea bass 2. tourtière with real ketchup aux fruits 3. buckwheat ployes with cretons and house-cured gravlax 4. salad with oreilles de crisse, ham, hazelnuts and a mustard vinaigrette 5. tempura-fried lobster maki with foie gras 6. maple-glazed magret de canard with a luscious polenta and brussels sprouts 7. and the house banana split with maple barbe à papa, maple sponge toffee, maple-glazed peanuts, and maple ice cream was certainly the most dramatic of the three ! desserts, but our favorite was the somewhat more subdued maple baked Alaska.