Miso, Black Honey Ice Cream

Peach Chocolate

Beef tongue, potato, maitake, kale, crab hollandaise, kombu, tamarack vinegar jus

Ribeye

Wolf Eel Fish

Rack, shoulder, sweetbread, endive, gnocchi parisienne, pickled wild leek, crispy seaweed, dandelion, mint jus

Lamb

Foie gras, cherry, black apple chutney, sea asparagus, scallop, koji turnip

Tart Arctic Char

Lobster raviolo, lobster cream, NS saffron tuna veal, crispy toro, chanterelles, seaweed brioche, horseradish meringue, aonori flatbread

Pasta Tartar

Smoked egg yolk, wild sea flora, sea mustard

Acadian Caviar

Cheese Course

Wine Pairings

Miso

Wild Leek, Seaweed, Smoked Mussel, Goldenrod

Gnocchi Parisienne

Rack, Shoulder, Sweetbread, Endive, Dandelion, Mint Jus

Cured Duck Salad

Foie Gras

Sea Asparagus Scallop, Koji Turnip, Juniper Yogurt, Ponzu

Arctic Char

Koji Caramel, Ganache, Pineapple Weed Crémeux

Wine Spectator

Crab & Morels

Bespoke Cocktail #1

A delightful chocolate dessert featuring sea buckthorn.

Chocolate Sea Buckthorn

A selection of unique cocktails crafted with the finest ingredients.

Mystic Signature Cocktails

A selection of cured meats, cheeses, and accompaniments

Charcuterie Board

Oysters

Berry Mojito

In a medium bowl, whisk together the heavy cream, whole milk, granulated sugar, miso paste, black honey, vanilla extract, and a pinch of salt until the sugar and miso are fully dissolved.

Combine Ingredients

Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or until it is thoroughly chilled.

Chill Mixture

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes, until it reaches a soft-serve consistency.

Churn the Mixture

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.

Freeze the Ice Cream

Scoop the ice cream into bowls and optionally top with toasted sesame seeds and dark chocolate shavings for extra flavor and texture.

Serve and Garnish

heavy cream

whole milk

granulated sugar

miso paste

black honey

vanilla extract

salt

toasted sesame seeds

dark chocolate shavings

In a medium saucepan, combine the diced peaches, sugar, lemon juice, and cinnamon.

Prepare the Peaches

Cook over medium heat, stirring occasionally, until the peaches are soft and the mixture thickens, about 10-15 minutes.

Cook the Compote

Remove from heat and let the compote cool to room temperature.

Cool the Compote

In a small saucepan, melt the butter, brown sugar, and golden syrup together over low heat, stirring until well combined.

Prepare the Mixture

In a bowl, combine the flour, ground ginger, and baking soda.

Mix Dry Ingredients

Pour the melted mixture into the dry ingredients and mix well. Stir in the brandy until just combined.

Combine and Add Brandy

Spoon small amounts of the mixture onto a lined baking tray. Bake at 350°F (175°C) for 8-10 minutes or until golden.

Bake the Snaps

Let the snaps cool slightly before shaping them into a curve or leaving them flat.

Shape the Snaps

In a large bowl, whip the heavy cream until soft peaks form.

Whip the Cream

Gently fold in the powdered sugar, cocoa powder, and vanilla extract until fully combined.

Add Sweeteners

In serving glasses, layer the chocolate cream, followed by the peach compote, and top with a brandy snap.

Layer the Parfait

Refrigerate the parfaits for at least 30 minutes before serving to allow the flavors to meld.

Chill and Serve

Fresh peaches, peeled and diced

Granulated sugar

Lemon juice

Cinnamon

Unsalted butter

Brown sugar

Golden syrup

All-purpose flour

Ground ginger

Baking soda

Brandy

Heavy cream

Powdered sugar

Cocoa powder

Vanilla extract

Season the ribeye steaks with salt and black pepper. Let them sit at room temperature for about 30 minutes.

Prepare the Beef

Peel and dice the potatoes into small cubes. Clean and slice the maitake mushrooms. Rinse and chop the kale into smaller pieces.

Prepare the Vegetables

In a saucepan, combine the kombu with 500ml of water and bring to a simmer. Remove the kombu after 10 minutes. In a separate bowl, whisk together the egg yolks and slowly drizzle in melted butter while whisking until the mixture thickens. Stir in the crab and tamarack vinegar, and season with salt and pepper to taste.

Prepare the Sauce

Heat a grill or skillet over high heat. Cook the ribeye steaks for about 4-5 minutes on each side for medium-rare, or adjust the time according to your preference. Remove from heat and let rest for 5 minutes.

Cook the Ribeye

In a pot of boiling salted water, add the diced potatoes and cook until tender, about 10-12 minutes. In another pan, sauté the maitake mushrooms in a little oil over medium heat until golden brown, about 5-7 minutes. Add the kale to the mushrooms and sauté until wilted, about 2-3 minutes.

Cook the Vegetables

On a plate, place the sautéed kale and mushrooms, top with the diced potatoes, and slice the ribeye steak to place on top. Drizzle with the crab hollandaise sauce.

Assemble the Dish

Ribeye steak

Salt

Black pepper

Potato

Maitake mushrooms

Kale

Crab

Egg yolks

Butter

Kombu

Tamarack vinegar

In a skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the brioche slices and toast them until golden brown on both sides. Set aside.

Toast the Brioche

In the same skillet, add 2 tablespoons of olive oil over medium heat. Add minced garlic (2 cloves) and sauté for about 1 minute until fragrant.

Sauté the Garlic

Add the scallops to the skillet and cook for about 2-3 minutes on each side, until they are opaque and slightly golden.

Cook the Scallops

Add the crab meat and sea asparagus to the skillet. Stir in 1 tablespoon of lemon juice, 1 teaspoon of salt, and 1 teaspoon of black pepper. Cook for an additional 2 minutes until everything is heated through.

Combine Seafood

Place the toasted brioche slices on a serving plate. Spoon the seafood filling generously over each slice of brioche.

Plate the Dish

Optionally, garnish with extra sea asparagus or a sprinkle of fresh herbs. Serve immediately while warm.

Garnish and Serve

Brioche bread

Scallops

Crab meat

Sea asparagus

Garlic

Olive oil

Season the rack and shoulder of lamb with salt and black pepper. Heat olive oil in a large skillet over medium-high heat and sear the lamb on all sides until golden brown. Remove from heat and set aside.

Prepare the Lamb

In the same skillet, add the sweetbreads and sauté until golden and cooked through. Remove and set aside.

Cook the Sweetbreads

In the same skillet, add a little more olive oil if needed and sauté the dandelion greens until wilted. Season with salt and pepper.

Sauté Dandelion Greens

In a saucepan, melt butter over medium heat. Add milk and bring to a boil. Stir in flour and salt, mixing until a dough forms. Remove from heat and let cool slightly.

Make the Gnocchi

Incorporate the eggs one at a time into the dough, mixing well after each addition. Stir in nutmeg.

Add Eggs

Using a spoon, drop the dough into boiling salted water. Cook until they float, about 2-3 minutes. Remove with a slotted spoon and set aside.

Shape and Cook Gnocchi

In a saucepan, combine white vinegar, sugar, and salt. Bring to a simmer until dissolved.

Prepare Pickling Brine

Place the wild leeks in a jar and pour the hot pickling brine over them. Seal and let cool, then refrigerate for at least 24 hours.

Pickle the Wild Leeks

Heat vegetable oil in a deep pan. Fry seaweed sheets until crispy. Remove and drain on paper towels. Season with salt.

Fry the Seaweed

In a saucepan, bring lamb stock to a simmer. Add chopped mint leaves and cook for 5 minutes. Stir in butter and season with salt and pepper to taste.

Prepare the Mint Jus

Rack of lamb

Shoulder of lamb

Sweetbreads

Dandelion greens

Milk

Eggs

Nutmeg

Wild leeks

White vinegar

Sugar

Seaweed (nori or similar)

Vegetable oil

Lamb stock

Fresh mint leaves

Salt and pepper

Pat the Arctic char fillets dry with paper towels and season both sides with salt and black pepper. Set aside.

Prepare the Arctic Char

Slice the foie gras into thin pieces and allow it to come to room temperature.

Prepare the Foie Gras

Pit and slice the fresh cherries in half.

Prepare the Cherries

Peel the koji turnip and cut it into thin slices.

Prepare the Koji Turnip

Rinse the sea asparagus under cold water and trim the ends.

Prepare the Sea Asparagus

Pat the scallops dry and season lightly with salt and pepper.

Prepare the Scallops

In a hot skillet, add 1 tablespoon of olive oil. Once hot, add the scallops and sear for 2-3 minutes on each side until golden brown. Remove and set aside.

Sear the Scallops

In the same skillet, add another tablespoon of olive oil. Place the seasoned Arctic char fillets skin-side down and cook for 4-5 minutes. Flip carefully and cook for another 2-3 minutes until cooked through.

Cook the Arctic Char

In the remaining oil in the skillet, add the sea asparagus and sauté for 2-3 minutes until tender. Season with salt, pepper, and fresh herbs.

Sauté the Sea Asparagus

On each plate, place the cooked Arctic char. Top with slices of foie gras, a few cherry halves, and a dollop of black apple chutney. Arrange the sautéed sea asparagus and seared scallops around the fish.

Garnish with additional fresh herbs if desired and serve immediately.

Arctic Char fillets

Foie gras

Fresh cherries

Black apple chutney

Koji turnip

Fresh herbs (thyme or dill)

In a mixing bowl, combine flour and salt. Make a well in the center, add eggs and olive oil, and mix until a dough forms. Knead for 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Make the Pasta Dough

In a bowl, mix lobster meat with some salt and pepper. Roll out the pasta dough into thin sheets. Place small mounds of filling on one sheet, cover with another sheet, and cut into squares.

Prepare the Filling

Sauté shallots in butter until translucent. Add lobster shells and white wine, simmer for 15 minutes. Add heavy cream and reduce until thickened. Strain and set aside.