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 a mustard and honey marinade, served on a bed of arugula salad with capers and marinated onions, accompanied by homemade buckwheat crackers.

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

Seared scallops deglazed with ice cider, presented on a creamy corn and maple syrup velouté.

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, topped with a creamy mushroom sauce. Garnished 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 small vegetables for an ultra-tender texture. Served with creamy polenta with Montreal smoked meat.

3 large meatballs made with meat from the Yakiti Yack farm in Bolton East, served on a three-apple gratin (potato, sweet potato, and fruit) and accompanied by 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.

A crispy tuile topped with caramelized pear crumble and light rice pudding mousse. Decorated with meringues and salted butter caramel.

On a pecan 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 biscuit covered with a hazelnut icing, topped with a praline chocolate ganache, a milk chocolate cream, and decorated with a velvety dark chocolate spiral.