À LA CARTE FOR YOUR SPECIAL OCCASION
Cold Entrées
Foie gras on honeyed gingerbread, eggplant marmalade and preserved tomato with savory 14,50$
Lobster Napoleon on citrus guacamole, white and green asparagus tips with a touch of tarragon 14,50$
Spice coated AAA beef Carpaccio, Reggiano, exotic fruits, fresh herbs and virgin oil 9,50$
Queen scallop and red tuna Tataki on a fresh thyme bamboo with olives Tapenade 10,50$
Sweet pepper and eggplant Tian with goat cheese preserved in virgin oil 7,50$
Hot Entrées
Cake of lamb confit, baby artichoke and fennel bulb, natural juice with pomegranate 9,50$
Scallop Napoleon and shrimp Tempura on buttered spinach with Espelette pepper 10,00$
Duck confit and foie gras in Feuillantine, Chanterelle and onion fondue, blueberry sauce 12,50$
Bouillabaisse of scallop and shrimp, curried juice with coconut milk and coriander 10,00$
Thaï Consommé, wild mushrooms ravioli, fried baby Bock Choy 9,50$
Main Course
Aiguillettes of Duck supreme with maple caramelized pepper, Raspberry Sortilege sauce 26,50$
Roll of prime veal loin stuffed with eggplant and Reggiano, roasting juice with Marsala 32,00$
Prime veal escalope stuffed with spinach and Gruyere cheese, mushrooms sauce 20,00$
Filo of lamb confit, grilled vegetables and mild spices, Bigarade sauce with pomegranate 24,50$
Charlevoix lamb fillet in burgundy wine sauce served on a cèpe mushroom risotto 32,00$
Stew of pork fillet, onion confit and slowly cooked vegetables 20,00$
Osso bucco of prime veal garnished with gremolata 34,00$
Fillet of AAA beef Rossini, Demi glace sauce with Pauillac sauce 36,00$
Pheasant supreme stuffed with Tartufa and basil, salmis sauce 25,00$
Served with
Garden vegetables with, potato Parisienne or linguini with shallot butter 3,00$
Baby vegetables composition 5,50$
Cheese and Salad
Buisson of arugula and niçoise, camembert fritter, honey and balsamic vinaigrette 7,00$
A choice of gourmet Quebec country cheeses, preserved fig and roasted nuts 7,50$
Laces of Tête de Moine cheese on lolla rossa salad garnished with black truffle 9,50$
Desserts
Chocolate and rum Soufflé, gratin of blackberry perfumed with sweet violet, cocoa granita 10,50$
Pear and fig poached in Porto, Araguani Ganache with salt flower, blood orange Craquelin 8,50$
Poached pear in red wine, Sauternes sabayon and Bordelais Cannelé cake 8,50$
Parfait of berries marinated in Sambuca, mascarpone cream 7,00$
Fresh exotic fruits in Champagne, lavender essence, floating island and brioche of Pally 12,00$