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DINE & DRINK
We strongly recommend making reservations in advance. This enables us to serve you better. Reserve your table today!
We strongly recommend making reservations in advance. This enables us to serve you better. Reserve your table today!
A la Carte
PrintOUR FORMULA AVAILABLE WITH ALL MAIN COURSES
CARTE D’HÔTE (3 services) : soup or salad, dessert and coffee = add + $12 on main course price
TABLE D’HÔTE (4 services) : choice of starter, soup, dessert and coffee = add + $19 on main course
CARTE D’HÔTE (3 services) : soup or salad, dessert and coffee = add + $12 on main course price
TABLE D’HÔTE (4 services) : choice of starter, soup, dessert and coffee = add + $19 on main course
THE CLASSICS STARTERS
Soup of the day
| 5.00 |
Fried calamari
| 13.00 |
Saint Laurent parmesan and balsamic caramel
Daily fish tartare
| Starter | 14.00 | |
| Main course | 30.00 |
Sautées mushrooms
| 14.00 |
Buffalo muzzarella, tartufata vinaigrette
Regional cheese fondue and rillettes of Perron pork
| 15.00 |
apple and old-fashioned style salad, red pepper coulis
Saint-Etienne red deer tartare
| 16.00 | ||
| TH: | 2.00 |
mushrooms duxelles, deer emulsion with local spices
STARTERS TO SHARE
Charcuterie platter
| For 2 | 24.00 |
homemade terrine, house smoked duck breast, Perron pork rillettes, pine jelly, onion confit and marinated vegetables
EXTRA: foie gras + 4$
EXTRA: foie gras + 4$
Fish platter
| For 2 | 26.00 |
smoked salmon, fish mousse, daily fish tartare, smoked mussels, marinated vegetables
Quebec cheese platter
| For 2 | 23.00 |
3 regional cheeses, Sucre d'Or maple dusted walnuts, apples and onion confit
THE CLASSICS MAIN COURSES
Seafood risotto
| 28.00 |
shrimps, lobster, clams, lemon zest confit
Bretzel crusted salmon filet
| 27.00 |
Aspargus millet, sauvage celery tomato salsa FG*
Beef tartare
| 32.00 |
classic recipe or with truffle oil, served with home fries and salad
Sirloin steak (Black Angus 1855)
| 8 oz | 33.00 | 80z |
| New York 16 oz | 50.00 | 16oz |
purée with Boivin cheese, vegetables, sauce choice:blue cheese or porto
Pastry of veal sweetbreads
| 37.00 |
Des Ruisseaux hydromel, Les Champignons du Fjord oyster mushrooms, truffle oil
Crusted rack of lamb, Ferme Tournevent hemp and Boreale Mustard
| 39.00 |
Israeli couscous of kale and fruity poplar tea
The General Tao
| 20.00 |
fried chicken breast, sweet & sour sauce, chow mein veggies, basmati rice
Black Angus Burger of the house
| 20.00 |
mushrooms, caramelised onions, Boivin aged cheddar with home fries and salad
THE DESSERTS
Mousse of Cheese & White Chocolate and Sea Buckthorn Jelly
| 9.00 |
Cheesecake, buckthorn jelly jam on a crust of puffed rice and white chocolate
Caramel Centered Chocolate Dome
| 9.00 |
Crunchy chocolate shell 72%, vanilla bavarian cream, caramel coulis on a crunchy biscuit
Boreal Chocolate
| 10.00 |
Chocolate fondant cake, pinewood custard and lichen confit
Flax and sunflower biscuit
| 8.00 |
Homemade strawberry jam and balsam fir* ice cream
Homemade Pear Tart
| 8.00 |
served warm with melilot ice cream & Mellifère honey
Maple Crème Brulée
| 8.00 |
From Sucre dor Maple grove spiced with Coureur des Bois
Blueberry and Honey Sundae
| 7.00 |
Drizzled with chocolate caramel and whipped cream
*** Food allergies or intolerance, vegeterian diet, please inform the staff in order for us to offer a menu to suit your requirements.
* Menu items and prices are subject to change without notice and are displayed for informational purposes only.
