Charcuterie and cheese board - 24
2 charcuteries of the day, 2 Quebec artisanal cheeses, grapes, toasted bread, homemade trempettes, assorted nuts and homemade pickles.
Wagyu beef tataki - 18
Thin slices of Wagyu beef prepared as tataki, served with crispy straw-cut potatoes and basil mayonnaise. Accompanied by a yuzu sauce.
Wapiti burger - 26
Wapiti patty, creamy Léméric 1972 cheese, and crispy bacon on a bed of baby spinach. Topped with Gaston sauce and maple whiskey onion confit, all served on an artisanal brioche bun. Served with mesclun salad and homemade fries.
Spring freshness - 13
A tartlet filled with a strawberry and hibiscus curd, decorated with fresh strawberries, and topped with a light, whipped vanilla and mint ganache and a meringue decoration.
Gnudi dumplings - 6 for 13$
Delicate, light ricotta and spinach dumplings served with a sage-infused sauce. Garnished with fresh herbs.
Roasted carrots - 13
Tender roasted carrots with honey from the Eastern Townships, placed on a creamy feta cheese mousse and served with carrot aioli. Decorated with marinated beet pickles.
Black sea bass - 34
Delicate black sea bass on a bed of rice duo, accompanied by confit cherry tomatoes and spring vegetables, and drizzled with rosemary-infused sour cream.
Chou-chou - 14
Imagine a first choux pastry filled with a coffee praline whipped ganache and coated in dark chocolate and almonds, and a second filled with a vanilla whipped ganache and coated in white chocolate and almonds. And don’t forget a hazelnut center in each.
Duck legs - 6 for $14 - 12 for $22
From Brome Lake, lacquered with maple and barbecue sauce and served with herb sour cream.
Crab cake - 17
Authentic recipe with crab meat, potatoes, herbs, gherkins, and capers, all breaded in crispy panko. Served with a creamy, slightly lemony sauce.
Barley’sotto - 27
Organic pearl barley cooked risotto-style with goat cheese and accompanied by roasted sweet potatoes and fava beans. All topped with crispy house-made fried onions.
Passionately blueberry - 12
An elegant tartlet filled with a blueberry curd, decorated with blueberry swirls and a maple whipped ganache. Served with blueberries and a crispy tuile.
Two-duck tartlet - 15
Crispy tartlet garnished with Chambly mushroom mousse and decorated with slices of dried duck breast and smoked duck breast. The whole dish is drizzled with a balsamic cream and served with an arugula salad.
Duck breast - 36
Served on creamy polenta with 6-month-aged Pacific Rock cheese, accompanied by a zesty rhubarb confit and roasted carrots and radishes with honey.
Surprising charlotte - 14
Chocolate ladyfingers filled with mousse and a creamy chocolate insert. The surprise is a light mascarpone cream dusted with cocoa powder that will cover the dessert right before your very eyes.
Two-salmon tartare - 16
A mix of fresh salmon and beetroot gravlax, with feta cheese and fresh strawberries for a sweet-and-salty touch. Served with marinated mustard seeds, shallots, chives, strawberry confit and homemade croutons.
Seafood gnocchi - 39
Red crab and Matane shrimp are paired with homemade gnocchi in a creamy asparagus sauce, garnished with peas and asparagus.
Red deer ribs - 38
Braised for hours in a beer and smoked paprika marinade, served with our amazing potatoes (potatoes, onion confit, and bacon).
Wild seal from Magdalen island* - 18
Served as a tartare with a shallot, caper, seaweed, lime, cider vinegar, and Espelette pepper sauce, accompanied by homemade croutons.
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