Evening Menu

seasonal menu

 

Entrées
Tartar or tataki of the moment
Seasonal salad

Fresh vegetables of the season

Seared scallops
15

squash, leek, chicken skin crumble

Fried blood pudding
12

pickled turnip, endives, garlic mayo

Local foie gras
19

shallots puree, ice cider, apple, sprouted lentils

Trou normand
Lemon thym sorbet & vodka
7
Plats
Duck magret
28

sauerkraut kohlrabi, carrots, rhubarb

Buccaneer Chinook salmon organic
29

whelk, kamut, grilled cucumbers, tamari, maple syrup

Quebec flank steak
26

oyster mushrooms, rye, dill purée, poached egg, tarragon sauce

Lamb sirloin from Alberta
31

turnip confit, spinach, cauliflower, buckwheat,  garlic cream

Cerf de Boileau
35

parsley root,  local blueberry sauce

Vegetables tatin
23

dried tomatoes hummus, zucchinis, goat feta cheese, nuts

extra duck confit   – 7

extra blood pudding -6

Fish of the day

according to arrival

Québec cheese
4/pt
Desserts
Crème brûlée
9

maple liquor

Ice cream sandwich
11

chocolate cookie, sweet clove homemade ice cream, blueberries

Sablé breton
12

sea buckhorn cream, meringue, fern sorbet

Lunch table d’hôte

weekly menu : August 23rd – 26th

 

Entrées
Soup or salad
Beef tartar
6

crème sûre à la betterave

Plats
Duck confit
19

barley salad, chorizo, red cabbage

Duck burger
18

mamirolle cheese, caramelized onions, fries & salad

Chicken supreme
20

mashed potatoes, peach salsa

Dill cod brandade
20

Spicy Matane’s shrimp salad

Linguini
19

Meatballs, green peas, turmeric creamy sauce

Hanger beef steak
21

mushrooms, swiss chard puree

Desserts
Dessert of the day
Crème brûlée
5

maple liquor