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Appetizers Four season soup gathered from the market garden 5.95 Salad of young bio lettuces cultivated locally, country honey and thyme flower vinaigrette 6.50 Red wine onion soup " au gratin" 7.95 Escargots in filo pastry, white mushrooms, pastis, white wine and cream 7.95 Warm goat cheese and tomato with caramelized balsamic vinegar 7.95 Homemade wild game terrine, fruits jelly and red onion compote 8.95 Brie cheese, spinach and caramelized apples with a taste of curry in filo pastry, grilled pine nuts and balsamic vinegar 8.95 Smoked
Atlantic salmon, extra virgin olive oil, red onion and a triad of garnishes
8.9.95 Scallops
with orange and ginger sauce,Guérande sea salt withe wine and orange8.12.95 Main dishes Durum wheat pasta " Primavera" or chef's daily inspiration 15.95 Veal liver with grain mustard, dry herbs, dijonnaise sauce 18.95 Grain fed chicken breast from "Ferme Aux saveurs des monts", roasted, maple syrup and dry cranneberry sauce 22.95 Quebec mignon of pork, roasted, Louisiana flavors and apricot jelly sauce 20.95 Fresh fish from the market Shrimp (10), flambe with pastis, garlic flower from Cantons-de-l'Est, white wine, chopped tomato and crème fraîche 25.95 New-York striploin beef steak, Angus from Alberta, peppercorn sauce 28.95 Beef filet mignon, Angus from Alberta, morel and cognac sauce 33.95 Roasted rack of lamb with hazelnut crust and two mustards, natural juices, red wine, shallots and herbs 34.95 Our suggestions for game meats: Boileau venison tournedos, blueberry sauce 28.95 Nunavut caribou tournedos, blueberry sauce with a touch of spices from Grenada island 49.95 Bison sirloin steak from Takwânaw farm, peppercorn sauce 23.95 Bison filet mignon from Takwânaw farm, porto sauce and purple shalots confit 37.95 Brome Lake duck breast orange and greenpepper sauce" 28.95
The table d'hote includes: soup, one appetizer of your choice, your selected main course as well as tea or coffee.
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