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Our Appetizers |
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Fresh fish soup and its
rouille |
8.00 |
| |
Endive salad with blue cheese
and walnuts |
7.50 |
| |
Warm crusted goat chhese with
balsamic reduction |
7.50 |
| |
Escargots & mushrooms with
Port in a phyllo pastry |
8.00 |
| |
Smokehouse fish plate |
12.50 |
| |
Homemade duck foie gras &
fruit chutney |
16.50 |
| |
Mixed green salad |
4.00 |
| Our Main Meals |
|
 |
Grilled Beef filet mignon with
pepper
sauce |
28.00 |
| Mediterranean style sauteed
shrimp |
24.50 |
| Grilled scallops with a fresh
herb vinaigrette |
23.50 |
Red deer medallion with
Charlevoix
Migneron cheese |
26.50 |
| Provencale style grilled lamb
chops |
27.00 |
| |
Daily Pasta |
14.50 |
| |
Bison tartare, sweet potato
chips & mesclun salad |
24.50 |
| |
Hamel cheese plate |
6.75 |
| |
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Our Desserts |
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Tarte Tatin |
5.75 |
| Chestnut crème brulée |
5.75 |
| Chocolate profiteroles |
5.75 |
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Sample of our daily Table d'Hôte |
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|
Cream of vegetable soup or
Mixed green salad |
|
| Milk fed veal
liver in raspberry sauce |
16.50 |
| Sliced
chicken breast in red curry with fresh pasta |
19.50 |
| Grilled flank steak
in Meaux mustard sauce |
20.50 |
| Pan seared
Atlantic salmon with saffron sauce |
21.50 |
| Sauteed
braised veal with tarragon |
18.50 |
| |
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Crème
caramel |
|
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Sample of
Group Menu (up to 60 persons)
Market potage
__________
Warm quail and smoked duck salad
or
Warm crusted goat cheese with balsamic caramel
ou
Warm chicken liver mousse with port
__________
Mallard duck confit, rosemary juice
or
Veal scallop with Charlevoix Migneron cheese
or
Pork filet mignon with fig jam
or
Sauteed scallops with acidulated watercress coulis
__________
Chestnut cream caramel
_________
Tea or Coffee
Price: $33.00
Taxes and service extra
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