Chocolate rush - 13
An “experience” dessert with chocolate pastry cream, crispy praline, soft cake, crispy honey biscuit, meringue beehive, tuile, and chocolate coulis.
Charcuterie and cheese board - 24
2 charcuteries of the day, 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.
Melted brie cheese with apple and bacon - 25
Double cream Brie from Quebec, oven baked with apples, roasted hazelnuts, bacon, thyme, and onions. Served with toasted bread croutons.
Duck legs - 6 for $14 - 12 for $22
From Brome Lake, lacquered with maple and barbecue sauce and served with herb sour cream.
Mushroom symphony - 14
A hot and cold dish with fresh Chambly mushroom mousse accompanied by butternut squash velouté, pan-fried mushrooms, and roasted pumpkin seeds.
Shrimp acras - 15
Made with Quebec northern shrimp, green onions, paprika, served on a homemade fresh lime mayonnaise.
The hidden duck - 15
Dried duck breast in a cheese choux pastry topped with a mascarpone cream with walnuts and caramelized onions. Served on a bed of arugula.
Gourmet squash - 14
Slice of butternut squash roasted in olive oil, topped with marinated beets, spinach pesto, fresh pomegranate seeds, and Quebec buffalo stracciatella cheese.
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.
Veal burger - 25
Veal patty in an artisanal brioche bun, on a bed of sautéed mushrooms, topped with melted goat brie (La Mancha), arugula salad, bacon, and drizzled with our secret sauce. Served with a mixed green salad and homemade fries.
Cod cheek - 36
Cod medallions seared in garlic confit butter, served on fresh homemade pasta and accompanied by a saffron pumpkin velouté and fresh pomegranate.
Autumn gnocchi - 26
Homemade sweet potato gnocchi cooked in sage butter, served on a bed of spinach pesto béchamel sauce and sprinkled with crumbled goat cheese and roasted hazelnuts.
Elk bourguignon - 38
When elk meets an ancestral French recipe, the result is a truly comforting dish. Stewed in red wine with bacon, fresh mushrooms, pearl onions, market vegetables, and roasted potato quarters.
Red deer risotto - 33
A creamy risotto cooked in maple beer, accompanied by pulled red deer meat that has been simmered for hours, all cooked with aged cheddar cheese and roasted hazelnut chips.
Butcher’s cut - Market price
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 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.
Apple of my eye - 12
A decadent combination of candied Quebec apples in a shortbread with salted butter caramel ganache and crunchy caramel tuile.
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