Roasted beets wild rice, dried berries, rose hip sugar with greens and all flavoured with a sweet grass vinaigrette.
Labrador tea and wild mint rillettes; rabbit liver mousse with truffle; game and cranberry terrine. Each dish very different from the other and very well flavoured.
Halibut with fresh peas, wild garlic, squash puree and salmon roe. The flavours went well together but the fish was overcooked.
Caribou, duchess potato, squash, foraged mushrooms with a braised onion puree.
Bouillabaise served with cedar and anise broth, with scallops, clams, mussels and perch with charred bannock. This was my favourite dish, well composed and each component properly cooked a point.