Create your own full course menu Add 8,95$ to the price of the main course and get the soup of the day or the chef’s salad, the dessert of your choice and tea or coffee Or Add 18,95$ to the price of the main course and get any appetizer in our menu (except for the foie gras) and the soup of the day or a sorbet. You also get the dessert of your choice, tea or coffee. Please note that this menu is a pre-print version. Considering this, we are open to any suggestions or comments. Thank you for your understanding. Soups Soup of the day 5 French onion soup au gratin with maple and beer 8 Cold Appetizers Antipasto and fine meat cuts, greens and nut oil, bread chips 11 Our own smoked Atlantic salmon with bacon espuma, buckwheat and green pea blinis and salmon eggs 13 Red tuna medallion with proscuitto and basil, red bell pepper home-made ice cream on his hot Peruvian pepper, Kalamata olives and balsamic émulsion 15 Warm Appetizers Five spice grilled quail from the Kégo-Cailles farm, litchis, cold kaffir lime leaf “bouillon” 12 Poached lobster with lemon butter, escargot and garlic flower gnocchi, sage butter (Extra $2 with full course menu) 16 Seared foie gras with pine nut and fresh date compote crouton, orange marmelade jelly (Extra $7 with full course menu) 22 Salads Classic Cæsar salad, red onions, capers, bacon, olive oil croutons, Parmesan cheese Appetizer: 7 Meal: 14 Chicken: extra 4 Strawberry mixed greens with balsamic and maple vinaigrette, Kalamata olives and goat cheese Appetizer: 7 Meal: 14 Baby spinachs and seared mushrooms with lardons and truffle oil, poached egg, croutons and duck Appetizer: 10 Meal: 18 Grilled roman salad and poached butterfish in olive oil, anchovy pesto, poached butterfish, quail egg, crostini and pancetta crisps Appetizer: 11 Meal: 19 La fondue Quebec’s cheeses fondue with apple cider, served with country loaf pieces and fresh fruits For one: 25 For two: 45 Extra fine meat cuts: 5 Classics Black pudding sheppherd’s pie, mixed vegetables and beer lardons, green pea juice 20 Braised veal cheek, fried polenta, humus, crispy chick peas, lemon confit and parmesan arugula 21 St-Laurent salicornia salmon slab, with layered potato cake, beets, fennel and sour cream, green apple emulsion 23 Grilled veal flank steak in port wine and spices, wild mushroom, leak cream and Tomme du Manoir cheese tartelette 25 Québec lamb shank confit in duck fat, feta with olives and sundried tomatoes brick, plum tomatoes with fresh mint 26 Grilled beef filet mignon and smoked short ribs lacquered in molasses, Jamaican and green peppercorn, cocoa confit shallots, sweet potatoes gratin and banana chips 30 Chef’s Inspiration Lemon grilled mackerel, Isrælian style tabbouleh, “rouille” crostini, tomatoes confites in olive oil, crustacean “bouillon” 28 Seared halibut with beans, foie gras flavored almond milk foam, king oyster mushroom and ginger-flavored green bean 32 Lobster lasagna, with sweet bread and morel mushrooms, spruce-flavored veal juice, truffled celeriac and crab purée, butter french beans 37 Appalachian deer rib grilled in sea buckthorn berries, braised red cabbage, roasted butternut squash purée 45 Roasted Cornwall chicken with fresh herbs and Bayonne ham, hydromel-flavored chicken liver, ratte potatoes confit with butter, black truffle sauce (Dish for two) 49 Pasta Arugula pesto orzo and pistachio, beet purée, goat cheese and grilled vegetables 17 Beer-braised wild boar over parmesan risotto, radicchio, pear and almonds in nut oil 19 Lamb ravioli, shredded lamb shank braised in apple cider, topped with old cheddar from Isle-aux-Grues 20 Prawn fettuccini, chorizo and green peas, olive oil, roasted tomatoes, arugula and feta 22 Thin Crust Pizza (11”) Cheese Tomato sauce, mozzarella, goat cheese and parmesan 16 Vegetarian Tomato sauce, fresh tomatoes, mozzarella, Kalamata olives, feta and basil 17 Chicken Tomato sauce, mozzarella, blue cheese, bacon, nuts 18 Delicatessen Tomato sauce, mozzarella, parmesan, proscuitto, mango, arugula with olive oil 19 Desserts Chocolate and port wine surprise dome, pimbina ice cream, Tonka bean custard 8 Olive oil iced parfait, grilled pine nut crumble, homemade grapefruit and pastis ice cream 8 Home-made vanilla Ice cream Sandwich, chocolate milk, hazelnut, vanilla pod, chocolate milk and praline 8 Homemade sorbet, season’s fruit and avocado in rosé Orpailleur wine Jelly 8 Honey and pistachio baklava, sugar and spice apricot couscous, mint and pineapple granité (Extra $2 with full course menu) 10 Maple cheese cake, caramelized apples and nuts, cranberry soup (Extra $2 with full course menu) 10 Lemon pie splash, crème brûlée, macaroon and homemade marshmallow (Extra $2 with full course menu) 10