Dinner menu

2 charcuteries of the day, 2 Quebec artisanal cheeses, grapes, toasted bread, homemade trempettes, assorted nuts and homemade pickles.

Crispy risotto croquettes stuffed with a tourtière spice mixture (cinnamon, cloves). Melting cheese curd center, served with our homemade fruit ketchup.

Double cream Brie from Quebec, oven baked with apples, roasted hazelnuts, bacon, thyme, and onions. Served with toasted bread croutons.

From Brome Lake, lacquered with maple and barbecue sauce and served with herb sour cream.

Quebec-style recipe with Farnham red beer, maple syrup, aged cheddar, bread croutons, and topped with cheese curds.

Prepared with winter spices, served on a bed of arugula salad with capers and marinated onions, accompanied by homemade buckwheat crackers and an Eastern Townships honey mustard sauce.

Absolute comfort food with this gourmet soufflé presented on an arugula salad seasoned with a xeres vinegar vinaigrette.

Scallops seared and deglazed with ice cider, served on a creamy corn and maple syrup puree and accompanied by Espelette pepper popcorn.

In tataki with a sour cream with herbs from the Lower St. Lawrence, Eastern Townships sea buckthorn coulis, rice vermicelli and mustard caviar.

In an artisanal brioche bun, red deer patty, Fritz Kayser raclette cheese from Noyan, arugula salad, bacon, organic black garlic mayonnaise from Orléans Island. Served with mesclun salad and homemade fries.

Salmon steak cooked on one side with maple-smoked salt, served on a creamy rutabaga and green pea purée, and drizzled with a creamy arugula and hazelnut pesto. Decorated with homemade pickles and roasted hazelnuts.

Homemade plain quenelles served with an aurora sauce, roasted mushrooms, and topped with cheddar cheese au gratin. Accompanied by a salad dressed with maple vinaigrette.

Stewed for hours in a marinade of red wine, Labrador tea, and mixed vegetables for an incredibly tender texture. Served with aged cheddar cheese creamy polenta.

3 delicious meatballs from Yakiti Yack Farm in East Bolton, served with a sweet and salty gratin (potato, sweet potato, and apple) and a creamy old-fashioned mustard sauce.

From Jean Talon market, cooked on the grill, accompanied by the sauce of the day, and served with a mixed green salad and homemade fries.

Aged AAA Canadian beef, marrow bone and sauce of the day, served with old style mashed potatoes and a creamy mushroom sauce.

Crispy tuile filled with caramelised pear crumble topped with light rice pudding mousse. Decorated with meringues and salted butter caramel.

On a tartlet base, enjoy a creamy pecan filling topped with a light vanilla ganache. And to finish, crunchy caramelized pecans and pecan praline dots. Irresistible.

Imagine grenadine jelly dripping over a creamy lemon ball, surrounded by a winter scene of pine tree meringues, lemon gel, and flambéed Italian meringue.

A soft chocolate cake covered with feuillantine and a hazelnut rock icing, topped with a praline chocolate ganache, a milk chocolate cream, and decorated with a velvety dark chocolate spiral.