Glittering crystal chandeliers, polished silver, the rustle of silk and hushed whispers, stolen glances, political intrigue, and….what? Dinner is served! The honor of your presence is requested as Chef Ghyslain Maurais harkens back to his days as executive chef for the Québec diplomatic delegation and brings us a sampling of the exquisite fare once presented to embassy dignitaries and heads of state. The menu this evening begins with a salmon fillet in a horseradish crust, baked to perfection and served with a reduction of blood orange, dill, and cream. Following this will be pan-seared pork tenderloin, served with a honey rosemary sauce and accompanied by a creamy leek and potato scallop. Finally, Chef Ghyslain presents a dessert course that is sure to delight: strawberries Romanoff en tulipe, a fine cookie baked in a tulip shape and served with ice cream and marinated strawberries. Delectable food with exceptional presentations–please accept this invitation, and join us for this most elegant evening.