Evening Menu

• From 17h00 to 20h30

• COLD APETIZERS

  • Tomatoes burrata 24$

    Prosciutto, peach vinaigrette

  • Halibut ceviche 25$

    Passion fruit marinated, coriander, red onions

  • Salmon gravlax 26$

    Green pepper sour cream, lumpfish roe pearls, marinated onions

  • Slices elk our way 27$

    Aragula mousseline, turmeric fried vermicelli

  • Cloth wrapped foie gras 28$

    Crémant ans shallots jelly, tortillas crisps

• WARM APETIZERS

  • Innkeepers soup of the day, 12$

  • Chicken hearts 23$

    Fresh goat cheese, parsley cream, garlic tuile

  • Tempura shrimps 26$

    Honney and vodka infused ginger mayo

  • Seared bison 27$

    Herbs tomatoe sauce, dried bason, kale

• EXTRA

  • Pan-fried duck’s foie gras 38$

    Bourbon vanilla caramelized pineapple, gingerbread croutons

• THE PAUSE

  • Chef’s granita

• MAIN COURSES

  • Black beans tofu bourguignon 39$

    Pan-fried vegetables, fried parsnip

  • Turbot mille-feuille 41$

    Sweet mustard béchamel, capers coulis

  • Quebec’s duck breast 44$

    Poached pear, raspberry balsamic reduction, potato straws

  • Rabbit leg 47$

    Pourlty stock whipped cream, truffle oil tubbers purée

  • Mapple deglazed scallops 49$

    Butternut squash purée, curry wilted shallots

  • Herbs crusted rack of lamb 54$

    Thyme and lemon creamy polenta, hunter’s sauce

  • Baked brie Alberta’s beef tenderloin 55$

    Cranberry compote, fleur de sel potatoes, red wine reduced stock

• DESSERTS

  • Pastry chef’s inspiration 17$

  • Granny Smith apple tatin 19$

    Cider caramel, cinnamon icecream

  • Lime cake 21$

    Dark rhum icecream, mint custard

  • Reinvented Liège’s style coffee 22$

    Whipped cream cheese, coffee and milk chocolate coulis, chocolate flavoured coffee beans

  • Crispy peanuts log 23$

    Peanuts crisp and mousse, hazelnut Joconde

• Coffee, tea, infusion, 4$