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
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Garden salad
–
Avocado tartar, tomato and basil coulis | + 6
–
Pastry tart with tomato confit, olives and basil, arugula sprouts | + 9
–
Salmon gravlax with Lapsang Souchong smoked tea, ginger and grapefruit granité | + 12
–
Pan fried foie gras, poached fig and port sauce OR Homemade Foie gras terrine | + 16
–

Main dishes

Daily pasta | 17
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Arugula salad with bacon, Zérès vinaigrette, fried egg with | 19
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Guinea fowl leg (Ferme Plume des champs) confit with pears, grapes and walnuts, rosemary sauce | 20
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Pan fried veal liver or Veal kidneys, green peppercorn and orange sauce | 22
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Zucchini stuffed with shitake and vegetable quinoa, Jerusalem artichoke mousse and marinated grilled tempeh | 23
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Daily fish | 24
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Grilled beef bavette with basil pesto and garlic flower, Marchand de vin sauce, vegetables and fries | 28

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Shrimps and scallops duo, virgin olive oil sauce, corn with Cajun spices and Chorizo, virgin sauce and oyster mushrooms | 29

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
–
Avocado tartar, tomato and basil coulis | + 6
–
Pastry tart with tomato confit, olives and basil, arugula sprouts | + 9
–
Salmon gravlax with Lapsang Souchong smoked tea, ginger and grapefruit granité | + 12
–
Pan fried foie gras, poached fig and port sauce OR Homemade Foie gras terrine | + 16

Exotic fruits granite

Main dishes

Buffalo bavette with oyster mushrooms, grilled sucrine, pumpkin seeds, potato gratin with maple syrup | 29
–
Yellow doré filet, Ontario peach salad, coriander, virgin sauce, honey roasted carrots and beets, and wild Anicet blossom | 34
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Guinea fowl supreme (Ferme Plume des Champs in Rigaud) with basil pesto and garlic flower, provencal tomatoes, brocoli, red wine sauce | 38
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Seafood trio, shrimps, scallops and rock lobster tail, creamy polenta, corn with Cajun spices and Chorizo | 44

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Wild Surf & Turf: Veal tenderloin with pine jelly, roasted rock lobster tail with garlic flower, white leek with grapes and thyme from the garden, Jerusalem artichoke puree | 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