Autumn millefeuille
Puff pastry filled with fresh goat cheese mousse, marinated bell peppers, Chambly mushrooms, and topped with a buckwheat crumble and parsley-infused oil.
Bison tartare with blueberries +$4
A flavorful cut of meat prepared with fresh herbs, shallots, blueberries, crispy chickpeas in maple syrup and hazelnuts, and a wild blueberry coulis. Served with croutons.
Fisherman’s basket
Brick pastry tartlet filled with leek “spaghetti,” snow crab, nordic shrimp, and organic mussels, topped with a clam cream and garnished with fried maitake mushrooms and chive oil.
Magdalen Islands seal gravlax +$6
Marinated for hours, it is served on a bed of sour cream with pink peppercorns and accompanied by a dome of candied apples, St-Viateur bagel croutons, and mustard caviar.
Sanglichon burger from Valcourt
Exceptional meat from Le Bohémien Farm, served on an artisanal brioche bun with red onion chutney made with honeyberry, goat cheddar from the Vieux St-François cheese factory, mushroom and sage sauce, crispy bacon, and arugula. Served with homemade fries and mesclun salad.
Roasted squash gnocchi
Served in a butter and spruce sauce, accompanied by Chambly mushrooms and blueberries marinated in apple cider vinegar, all served on a bed of celeriac purée.
Salmon tournedos
Stuffed with Nordic shrimp and a leek fondue, served with lime- and coconut-infused basmati rice, finished with a creamy herb sauce.
Quebec lamb stew +$5
Slow-cooked for hours in a vegetable broth with smoked paprika, served with market vegetables and placed on a creamy, old-fashioned mashed potato purée.
Secret garden
A white chocolate half-sphere filled with mousse and dark chocolate crumble, decorated with crispy trees and matcha cake leaves. Served with a milk chocolate coulis.
Red velvet
A puff pastry tartlet filled with raspberry mousse, coconut mousse, moist red velvet cake, raspberry coulis, and mint leaves.
Iced tarte tatin
Homemade apple-vanilla sorbet with a salted butter caramel insert, all covered with milk chocolate studded with almond chips and garnished with a flambéed meringue.
Trio of appetizers
composed of : - Pulled Quebec red deer with maple-candied onions on a tortilla crisp. - Squash and sea buckthorn mousse served on a crispy parmesan disc. “Le Petit Prince” goat cheese nougat with dried fruit.
Replace the pulled red deer with Chambly mushrooms.
Autumn gnocchi
Homemade ricotta and spinach gnocchi in a mushroom and squash béchamel sauce, topped with aged cheddar cheese and served with seasoned mesclun salad.
Wagyu beef tartare + $5
This Quebec-raised beef is prepared with fresh herbs, sour cream with Espelette pepper, chopped almonds, and confit egg yolk, all garnished with citrus jelly.
Snow crab soufflé
This light and delicious snow crab soufflé is accompanied by shrimp and fresh apples, all served on a creamy shrimp bisque.
Wild seal from Magdalen island (seal) + $6
In tataki with a sour cream with herbs du bas du fleuve, sea buckthorn coulis from the Eastern Townships, rice vermicelli and mustard caviar.
Wild boar burger
Artisanal brioche bun, onion chutney, aged cheddar cheese, spicy mayonnaise, arugula, and crispy bacon. Served with homemade fries and mesclun salad.
Risotto and buffalo mozzarella
Prepared with pearl couscous, squash from the Eastern Townships, and a creamy butternut squash and saffron sauce, topped with Quebec buffalo stracciatella.
Maple cod
Cod steak seared in butter and maple syrup, served with cauliflower couscous, roasted radishes, arugula, seasonal vegetables, and garnished with sea buckthorn sour cream.
Red deer stew +$6
Stewed for hours in red wine, thick-cut bacon and market vegetables, accompanied by creamy aged cheddar polenta.
Tatin and milou
A culinary adventure that begins with candied apples, crème brûlée, crispy biscuit, all topped with a vanilla ganache. Ten thousand thundering typhoons!
Végétarien:
