Polishing the menu…
Polishing the menu…
CALAIS'S CULINARY GEM: A TASTE OF HISTORY
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Coquilles Saint-Jacques Gratinées
Fresh scallops baked in a creamy white wine sauce with Gruyère cheese, served golden brown and bubbling.
$28
Canard à l'Orange
Crispy roasted duck breast glazed with a tangy orange reduction, accompanied by seasonal vegetables.
$32
Pot-au-Feu de la Mer
A hearty seafood stew featuring local fish, mussels, and prawns simmered in a rich, aromatic broth with root vegetables.
$26
Tarte Tatin
Classic caramelized apple tart served warm with a scoop of vanilla bean ice cream.
$12