Discover our table d’hôte

The lunch Table d’Hôte is available from Tuesday to Friday from 11:30 to 15:00.
PLEASE NOTE than the Table d’Hôte published on our web site can differ from that which is been served.

Appetizers

Daily soup
–
Garden salad
–
Onion soup au gratin | + 6
–
Avocado and cucumber tartare, shrimp cocktail, arugula salad, parsley oil and cardamom | + 9
–
Half-cooked albacore tuna marinated in soya and sesame, squash ketchup, bloody orange supreme and espuma, Jerusalem artichoke chips | + 12
–
Pan fried foie gras with chanterelle mushroom OR Homemade Foie gras terrine | + 16
–

Main dishes

Daily pasta | 18
–
Seafood gratin, small balsamic salad | 20
–
Roasted pork filet with caramelized apple | 21
–
Pan fried veal liver or Veal kidneys, creamy Brandy sauce, oyster mushrooms with thyme | 23
–
Chestnut crepes stuffed with garlic vegetables, broccoli mousseline, grilled tempeh, arugula sprout | 24
–
Daily fish | 25
–
Grilled beef bavette, melted Québec cheese, shallot sauce, vegetables and fries | 29

–
Pan fried shrimps and scallops duo, garlic flower and lemon, mashed sweet potato, seasonal vegetables | 30

Desserts

Now, if you want another dessert than the one coming with the table d’hote, you can order for a small fee.
Do not forget to see our dessert menu.

Daily dessert
Tea, coffee or herbal tea

The evening Table d’Hôte is available from Tuesday to Sunday starting at 5:30 pm.
PLEASE NOTE than the Table d’Hôte published on our web site can differ from that which is been served

Appetizers

Daily soup
–
Garden salad
–
Onion soup au gratin | + 6
–
Avocado and cucumber tartare, shrimp cocktail, arugula salad, parsley oil and cardamom | + 9
–
Half-cooked albacore tuna marinated in soya and sesame, squash ketchup, bloody orange supreme and espuma, Jerusalem artichoke chips | + 12
–
Pan fried foie gras with chanterelle mushroom OR Homemade Foie gras terrine | + 16

Exotic fruits granite

Main dishes

Veal contrefilet on caramelized onions with balsamic, broccoli, cherry tomatoes, thyme juice | 29
–
Grilled swordfish, papaya bruschetta, virgin sauce, capron and golden raisins ratatouille | 34
–
From : La Ferme Plume des Champs de Rigaud – Guinea fowl supreme cooked sous vide and grilled, Jerusalem artichoke, oyster mushrooms, carrot | 39
–
Seafood trio, shrimps, scallops and lobster tail, lobster flambé with Pastis, almond quinoa, rutabaga confit with | 46

–

Wild Surf & Turf: Brigham wild boar filet, cooked low temperature and glazed with maple syrup, scallops seared in garlic flower, butternut squash mousseline, broccoli sautéed with ginger | 49

Desserts

Now, if you want another dessert than the one coming with the table d’hote, you can order for a small fee.
Do not forget to see our dessert menu.

Daily dessert
Tea, coffee or herbal tea