Dinner menu

Two artisan charcuteries, two artisan Quebec cheeses, fresh grapes, toasted sourdough bread, fruit ketchup, fried corn ribs, assorted nuts and homemade pickles.

Prepared with beet, gin, orange and lemon, served with dill oil, fresh cucumber, herb sour cream and homemade croutons.

Prepared with balsam fir-infused oil, honeyberry, fresh herbs and walnuts. Served with smoked paprika roasted corn and pickled onions.

A tribute to bees featuring a choux pastry with a double craquelin, filled with a Montreal honey pastry cream and a confit apple insert. Served with an oat and chocolate crumble and apple gel.

In an artisanal brioche bun, Quebec red deer patty, smoked Fontina cheese from Abbaye Saint-Benoît-du-Lac, maple syrup cranberry ketchup, homemade burger sauce, bacon, and baby spinach. Served with mixed greens and homemade fries.

Made with shortcrust pastry, with candied pears, blue cheese, and roasted pecans, all served on a bed of arugula.

Risotto ball filled with fresh lobster and Nordic shrimp, breaded and served with a homemade lobster bisque with smoked paprika.

With raspberry chips, basil, cucumber and fresh herbs, pink peppercorn goat cheese cream, raspberry vinaigrette and basil crumble.

Meringue petals filled with three different crémeux : blueberry, raspberry, and kiwi. Topped with maple whipped cream.

The delicate trout from Les Bobines fish farm, seared on one side, served over a duo of squash risotto and spinach pesto risotto, accompanied by roasted pumpkin seeds and drizzled with a citrus sour cream.

Homemade with a filling of lobster and northern shrimp, served with a creamy pea and mint sauce and a bisque.

Double-cream Brie from Quebec, baked in the oven with homemade fig confit, Montreal honey, walnuts, and rosemary. Served with toasted bread croutons.

From Brome-Lake, glazed with maple syrup and barbecue sauce, served with an herb sour cream.

House recipe made with smoked meat, cheese curds and fresh onions, breaded and served with pickles and a honey mustard sauce.

Heirloom tomatoes, squash, goat cheese, cucumber, peach and fresh herbs. Served with beet chips and a peach balsamic reduction.

A hazelnut dacquoise cake filled with a two-chocolate mousse, covered with a milk chocolate glaze, and decorated with dark chocolate and crunchy cookie chips.

Slow-simmered for hours in red wine, accompanied by carrots, onions, and a bouquet garni, served over a creamy parsnip purée.

From Lac Brome, served on crispy straw-cut potatoes and accompanied by fresh apples and Montreal honey.

A maxi macaron filled with caramel ganache and fresh apples, decorated with a salted butter caramel swirl.

Homemade gnocchi in a creamy confit garlic sauce, Chambly oyster mushrooms, baby spinach, parmesan shavings, and crushed walnuts.

Pulled elk, braised for hours in red wine and mushrooms, served on a ring of potato rösti, accompanied by butternut squash purée and roasted hazelnut chips.

Sourced from Montérégie, seared and glazed with Montreal honey, served on a bed of fresh green beans cooked with mild spices, and topped with a velvety roasted red pepper cream.

From Brome Lake, this slow-cooked duck confit leg is glazed with Montreal honey, accompanied by a saffron purée and seasonal vegetables.

100% Quebec-made featuring Lemeric cheese from the Warwick cheese factory, closely resembling French Reblochon, cooked with onions, leeks, and a generous portion of lardons. Served with mesclun salad.

Tataki-style with sour cream made with herbs from the Bas-du-Fleuve, sea buckthorn coulis from the Eastern Townships, rice vermicelli, and mustard caviar.

Depending on arrivals, grilled, served with the sauce of the day, mesclun salad and fries.

Aged AAA Canadian beef, marrow bone, and sauce of the day, served with homemade fries and roasted vegetables.