RESERVATION : 514 696-6308 info@lamaisonverte.ca
The table d’hôte menu is comprised of a choice of appetizers, a choice of main course and a choice of dessert served with coffee or tea.
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.
Daily soup
–
Garden salad
–
Onion soup au gratin | + 6
–
Crispy vegetables in pastry, lemon sprout salad, garlic flower aioli | + 9
–
Striped bass ceviche with blood orange, beet jelly, beet chips and Thai basil | + 12
–
Pan fried foie gras with apple chutney and sea buckthorn berry OR Homemade Foie gras terrine | + 16
–
Daily pasta | 18
–
Seafood gratin, small balsamic salad | 20
–
Old-fashioned veal stew with white rice | 21
–
Veal liver or pan-fried veal kidneys, roasted garlic sauce | 23
–
Ravioli with 2 beets, black garlic onion puree, yellow beet chips, grilled tempeh, beet sprout | 24
–
Daily fish | 25
–
Grilled beef bavette, camerise with maple syrup and horseradish sauce, vegetables and fries | 29
–
Pan fried shrimps and scallops duo with mushrooms and chorizo, white wine sauce, bok choy and roasted Jerusalem artichokes | 30
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
Daily soup
–
Garden salad
–
Onion soup au gratin | + 6
–
Crispy vegetables in pastry, lemon sprout salad, garlic flower aioli | + 9
–
Striped bass ceviche with blood orange, beet jelly, beet chips and Thai basil | + 12
–
Pan fried foie gras with apple chutney and sea buckthorn berry OR Homemade Foie gras terrine | + 16
Exotic fruits granite
Stuffed rabbit with wild mushrooms and basil, rutabaga mousse and roasted broccoli | 29
–
Chef suggestion | MP
–
Black cod with lemon confit and saffron, snow peas, cherry tomato, mini basil sprouts | 38
–
Seafood trio, shrimps, scallops and lobster tail, parsnip purée, roasted Jerusalem artichokes, bok choy, beurre blanc
with herbs and lime | 46
–
Wild Surf & Turf: Wild boar rib from Brigham (Qc), lobster tail, grilled porcini mushrooms, Gabrielle potato confit, Bordelaise sauce | 49
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