Menus

DINE & DRINK

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A la Carte / 2025 Seasonal Menu

OUR "BOREAL" FORMULAS AVAILABLE WITH ALL MAIN COURSES

CARTE D'HÔTE (3 services) + $22 on main course price: soup or salad, dessert and coffee included

TABLE D'HÔTE (4 services) + $40 on main course price: choice of starter, soup, dessert and coffee included

* Indicates local produce

APPETIZERS

Cold or hot oysters

variety and market price

Shrimp fritters

	19.00

Boston salad, salted herb mayonnaise and sea bacon, pickled radishes*

Primordium Lion's Mane mushroom croquettes*

	19.00

candied garlic hummus*

Local cheese* platter and its seasonal accompaniments

	18.00

extra regional charcuterie selection + 10 $
(100% Local)

STARTERS

Fresh green salad

	7.00

Soup of the day

	7.00

Smoked beets glazed with birch syrup*

	20.00

Bouchard yogurt *with wild celery*, honeyberry vinegar*, granola

Marinated salmon, apple and fennel salad

	22.00

tangy Bouchard yogurt* and fried pancake*

Tartare of the day (starter or main)

Market price

Pan-fried scallops from the Magdalen Islands

	25.00

extra lobster +10$ (Table d'Hote formula Extra + $5)

Pine-smoked Island scallops, bacon jam*

	26.00

maple verjuice, kale foam*, gorria pepper*
(Gluten Free) (Table d'Hote formula Extra + $6)

Pan-fried foie gras, fava bean flour* and dried blueberry waffle*

	28.00

seasonal fruit compote with Jolie Rouge cider*, cedar jelly*
(Table d'Hote formula Extra + $8)

MAIN COURSE

Salmon fillet lacquered with Massawippi miso and honey*

	38.00

Quebec carrot and ginger purée, Moulin black garlic butter *

Veal sweetbreads with morels

	49.00

Hydromel du Fjord mead* sauce, malted salt-biscuit*

Canadian beef rib-eye steak

	50.00

fingerling potatoes* with garlic flower* and smoked Blackburn cheese*, fresh herbs
(gluten free)

Quebec veal mignon

	52.00

parsnip gnocchi*, brown butter*, woodland sauce*, marinated shallots
(gluten free)

T- Bone of lamb from Orée des Champs* marinated in Nordic herbs

	55.00

Ciel de Charlevoix cheese butter, beans with chorizo
(gluten free)

Burger with local meat of the day

	28.00

bun from the Boulangerie Farine, Belle-Mère cheese*, L. Fortin bacon*, mushroom relish*,
fries and salad
(100% local)

Quinoa salad with Boivin Anobli cheese* and dried cranberries

	31.00

caramelized pumpkin seeds, arugula, canola oil vinaigrette* and beer vinegar from Micro du Lac

Charlevoix black pudding Parallele 49 birch syrup* sauce

	35.00

crispy cabbage salad with organic camelina*, celeriac with larch*

Mafaldine pasta* with duck confit and mushrooms*

	36.00

cream* and Saint Laurent parmesan*

Cuit-Ziné-Moi seafood tagliatelle* with garlic flower*

	43.00

(nordic shrimp, lobster, Stimpson surf clams), leeks, Moulin*garlic confit,
Au cœur des bois sumac*, parmesan Saint-Laurent*

Catch of the day & Tartare

Market price (on the slate)

The Butchers cut

Market price (on the slate)

DESSERTS

Sweetgrass iced parfait, Cosmo Lyo freeze-dried strawberries

	14.00

maple-scented milk cap crumble* and Olofée naked oats*, strawberry gel

Glazed praline cream puff

	14.00

pumpkin seeds, white chocolate and sea buckthorn caramel*

Chocolate soft cake

	15.00

filled with lingonberries* and raspberries, spruce ice cream
(gluten free)

Crème brûlée flavor of the moment

	15.00

(Gluten free)

Blueberry frangipane tart*

	15.00

blueberry mousse*, homemade fudge*, Verifruit blueberries
(gluten free)

Local cheese* platter and its seasonal accompaniments

	18.00

extra regional charcuterie selection + $10
(100% local)

*** Food allergies or intolerance, vegeterian diet, please inform the staff in order for us to offer a menu to suit your requirements.

Gluten Free

* Menu items and prices are subject to change without notice and are displayed for informational purposes only.

Restaurant La Cuisine

Menus

A la Carte / 2025 Seasonal Menu

APPETIZERS

Cold or hot oysters

Shrimp fritters

Primordium Lion's Mane mushroom croquettes*

Local cheese* platter and its seasonal accompaniments

STARTERS

Fresh green salad

Soup of the day

Smoked beets glazed with birch syrup*

Marinated salmon, apple and fennel salad

Tartare of the day (starter or main)

Pan-fried scallops from the Magdalen Islands

Pine-smoked Island scallops, bacon jam*

Pan-fried foie gras, fava bean flour* and dried blueberry waffle*

MAIN COURSE

Salmon fillet lacquered with Massawippi miso and honey*

Veal sweetbreads with morels

Canadian beef rib-eye steak

Quebec veal mignon

T- Bone of lamb from Orée des Champs* marinated in Nordic herbs

Burger with local meat of the day

Quinoa salad with Boivin Anobli cheese* and dried cranberries

Charlevoix black pudding Parallele 49 birch syrup* sauce

Mafaldine pasta* with duck confit and mushrooms*

Cuit-Ziné-Moi seafood tagliatelle* with garlic flower*

Catch of the day & Tartare

The Butchers cut

DESSERTS

Sweetgrass iced parfait*, Cosmo Lyo freeze-dried strawberries*

Glazed praline cream puff

Chocolate soft cake

Crème brûlée flavor of the moment

Blueberry frangipane tart*

Local cheese* platter and its seasonal accompaniments

Sweetgrass iced parfait, Cosmo Lyo freeze-dried strawberries