Caribou apéro board - 24
2 charcuteries of the moment, 2 Quebec artisanal cheeses, grapes, toasted bread, homemade trempettes, assorted nuts and homemade pickles.
Montreal croquettes - 6 for $19
Recipe prepared with smoked meat, cheese curds, fresh onions, breaded and served with pickles and a honey-mustard sauce.
Nachos - 19
Corn chips, fresh tomatoes, green onions, red onions, black beans, corn and all gratinated with old cheddar cheese. Accompanied by herbed sour cream.
Gourmet option: add market sausage rings + $4.
Duck legs - 6 for $14 - 12 for $22
From Brome Lake, lacquered with maple and barbecue sauce and served with herb sour cream.
Summer freshness - 14
Mesclun and baby spinach, Quebec strawberries, crumbled goat’s cheese, caramelized pecans, eastern townships cherry tomatoes, red cabbage pickles.
Snow crab and lobster arancini - 17
Risotto ball filled with snow crab and Gaspesian lobster, breaded and served with a homemade lobster bisque with smoked paprika, all on an arugula salad.
Wild seal from Magdalen island* - 18
In tataki with a sour cream with herbs from the Lower St. Lawrence, Eastern Townships sea buckthorn coulis, rice vermicelli and mustard caviar.
Red deer tartar / starter format - 18
Prepared with homemade spruce oil, fresh blueberries, shallots, apple, roasted hazelnut chips and fresh herbs. Accompanied by baguette croutons.
Trout tartare / starter format - 17
from the bobbin fish farm, prepared with strawberries, basil, mint, crumbled goat’s cheese and a touch of N°13 Treasure Gin. Accompanied by baguette croutons.
Elk Burger - 25
In an artisan brioche bun, elk patty, Zurigo aged cheese, slice of Eastern Townships tomato, cucumber pickles, spicy house mayonnaise, crispy fried onions. Accompanied by mesclun and home fries.
Gourmet option : add crispy bacon + $2.
Crusted salmon - 34
Salmon steak with a crust of mild chorizo, Parmesan, breadcrumbs and shallots, served with crisp roasted summer vegetables and a fresh herb emulsion.
Creamy gnocchi - 26
Gnocchi with ricotta and spinach in a creamy Noyan black sheep cheese sauce, served with peas, corn and cherry tomatoes, all presented on a bed of thinly sliced Eastern Townships heirloom tomatoes.
Duck leg confit - 30
From Brome Lake, confit for 4 hours, then oven-baked with Eastern Townships honey and rosemary. Accompanied by old style mashed potatoes and a creamy mushroom sauce.
Stuffed Yak polpettes - 33
3 Yak meatballs from Bolton’s Yakiti Yak farm filled with cheese curds, served with a tomato risotto, caramelized onions and spinach.
Red deer tartar / main course format - 34
Prepared with homemade spruce oil, fresh blueberries, shallots, apple, roasted hazelnut chips and fresh herbs. Accompanied by baguette croutons, home fries and mesclun salad.
Trout tartare / main course format - 33
from the bobbin fish farm, prepared with strawberries, basil, mint, crumbled goat’s cheese and a touch of N°13 Treasure Gin. Accompanied by baguette croutons, home fries and mesclun salad.
Butcher’s cut - Market price
From the Jean Talon market, on the grill, sauce of the moment, mesclun and homemade fries.
Aged beef prime rib* (to share ... or not) - Market price
Aged AAA Canadian beef, marrow bone and sauce of the day, served with old style mashed potatoes and a creamy mushroom sauce.
On the beach ... - 12
A heart of rice pudding, topped with homemade salted butter caramel, coated in dark chocolate and sprinkled with almond slivers. A guaranteed hit of sunshine.
Tirami’chou - 13
A chou with a chocolate cracker topped with a mascarpone mousse, a coffee-soaked spoon cookie and decorated with a powdered chocolate tuile.
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