Restaurant La Cuisine
A La Carte / 2022 Seasonal Menu
OUR "BOREAL" FORMULAS AVAILABLE WITH ALL MAIN COURSES
CARTE D'HÔTE (3 services) + $17 on main course price: soup or salad, dessert and coffee included
TABLE D'HÔTE (4 services) + $32 on main course price: choice of starter, soup, dessert and coffee included
* Indicates local produce
STARTERS
Fresh green salad
16.00
Soup of the day
7.00
Nordic shrimp remoulade with black garlic*
18.00
Tundra cucumber*, smoked Bouchard yogurt*, roasted flax*
(gluten free)
Salmon gravlax marinated in Labrador tea
17.00
Jerusalem artichoke puree*, organic canola oil from Tournevent*, sunflower sprouts*
(gluten free)
Seasonally-inspired salmon tartare
Starter
18.00
Main course
37.00
Fried Valbert cheese from the Lehmann cheesemonger*
19.00
cbeetroot ketchup with Mistouk* balsamic, ranch sauce and Micro-pousse & Cie sprouts*
Beet and Saint-Étienne venison* ravioli
19.00
Les Petits Vieux cheese* sauce, Fortin bacon*, Quebec sunflower seeds
Beef carpaccio from Ferme lair de boeufs*
20.00
seasonal mushroom* vinaigrette, foie gras torchon, potato crystalline*, Tournevent organic camelina oil*
Pan-fried foie Quebec gras
24.00
French toast with Sucre dor* maple and boreal spices, Nordic fruits*
MAIN COURSE
Salmon fillet with boreal* salting
32.00
creamy fingerling potatoes* with smoked mussels from New Brunswick, Ferland Boileau COOP jack pine*
(gluten free)
Risotto of Quebec seafood
36.00
Nordic shrimps, lobster, Stimpsons surf clam, sumac, Saint-Laurent parmesan*
(gluten free)
Catch of the day
Market price
Game of the season
Market price
Pastry of veal sweetbreads and mushrooms
44.00
Fjord hydromel* sauce and wild mushroom oil*
Rack of lamb in boreal mustard crust and organic black garlic from Du Moulin*
45.00
hemp seed *, Tournevent organic lentils* with fruity poplar infusion from Au coeur des bois*
(gluten free, lactose free)
1855 Angus beef rib-eye
8 oz
42.00
served with vegetables, Boivin cheese* potato purée, porto and Myric Balsam sauce
OPTION: Ciel de Charlevoix blue cheese stuffing (+ $6)
(gluten free)
Burger of 1855 Angus beef OR Vivanda Boreal* (vegetarian)
24.00
mushrooms, Boivin aged cheddar*, caramelized onions, mayonnaise, homemade fries and salad
Tagliatelle of duck confit
24.00
Saint-Laurent parmesan*, fresh cream*, aragula
General Tao Chicken
24.00
served with chow mein veggies, basmati rice
(lactose free)
DESSERTS
Homemade blueberry* pie
14.00
sweat clover* ice cream and Valé O Miel honey*
Forest chocolate cake dusted with wild mushroom powder*
14.00
maple-scented milk cap* sponge, Fées boréales pine* ice cream
(gluten free)
Creme brulee with Hydromel du Fjord* mead
14.00
(gluten free)
Sea buckthorn* Bavaroise and its COOP Ferland Boileau goldenrod* meringue
15.00
pine nard shortbread powder from Au Coeur des bois*, sea buckthorn* caramel
Pudding chômeur with Chute à lours cheese from Bouchard Bio*
16.00
Sucre dor maple syrup*, broad bean flour*
OPTION: maple* popcorn ice cream (+ $3)
Regional cheese* plate
16.00
with seasonal additions