Evening Menu

• From 17h00 to 20h30

• COLD APETIZERS

  • Local cheeses cream, 24$

    dried prosciutto, black pepper croutons

  • Thyme river trout gravlax, 25$

    cucumber sour cream, oven baked wonton

  • Pan fried scallops, 26$

    Madagascar’s vanilla oil, italian tomatoes salsa, raspberries coulis, fried leeks

  • Hoisin marinated beef tataki, 28$

    grilled sesame tuile, microgreens

  • Cloth-wrapped duck foie gras, 30$

    ginger bread, Calvados caramelized apples, friend shallots

• WARM APETIZERS

  • Innkeepers soup of the day, 12$

  • Mussels in white wine, 22$

    salted whipped cream, Parmesan chips

  • Quebec’s sweetbread, 23$

    wild mushrooms, hazelnut brioche, aged balsamic

  • Unilateral Atlantic salmon, 24$

    coriander sauce vierge, chivez pollenta

  • Wild boar from Le Rieur Sanglier, 25$

    bacon, bok choy, honeycomb

• THE PAUSE

  • Chef’s granita

• PLATS PRINCIPAUX

  • Black sea bass, 39$

    green peas mousseline, wakame, tartar style butter, fried Soba

  • Roasted pork tenderloin, 41$

    carrot purée, fleur de sel snap peas, goat cheese sauce

  • Confit and duck breast, 43$

    mashed potatoes, pan fried parsnip, Triple Sec veal stock

  • Shrimp stir-fry, 44$

    basilic pesto, pasta, Kalamata olives, cherry tomatoes

  • Rack of lamb, 49$

    roasted cabbage and Charlevoix’s chorizo, garlic mustard

  • Beef filet mignon, 53$

    tubers gratin and Oka cheese pancetta, red wine reduction

• DESSERTS

  • Dark chocolate cream, 19$

    orange cake, crunchy cacao nibs, Napoléon mandarin coulis, candied orange zest

  • Candied pineapple, 120$

    roasted almond dacquoise, coconut milk/grapes/dark rhum ice cream, coconut shavings

  • Reinvented lemon pie, 21$

    burnt italian meringue, lemon chips

  • Profiteroles, 22$

    star anis and maple ice cream, blueberries compote, satled caramel, maple tuile

  • Pistachio crème brûlée, 23$

    vanilla crumble, berries jelly

• Coffee, tea, infusion, 3$