Table d’hôte menu | La Maison Verte Restaurant
 

Discover our table d’hôte

Table d’Hôte menu

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.

LUNCH 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

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

Main dishes

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

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

EVENING TABLE D'HÔTE

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

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

Main dishes

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

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

Contact us for reservation