A reservation is suggested at all times!
819 847-2555 or online:
Many of our dishes are gluten-free, dairy-free, vegetarian and vegan. Ask your waiter for details.
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Soup of the moment or green salad – 8
Cantaloupe and anise gazpacho, bacon chips – 11
Beef carpaccio, arugula coulis, capers, parmesan – 13
Ricotta spread with cherry tomatoes and raw ham from Les Cochons tout ronds – 13
Tuna tataki, radish, orange, balsamic and cherry emulsion – 14
Burrata, heirloom tomatoes, pistachio pesto – 16
Oysters from Prince Edward Island (6), fruit mignonette – 22
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Green risotto, small vegetables, roasted seeds, Alfred le Fermier cheese – 22
Seasonal vegetable salad, poached duck egg from À la Canne Blanche farm, croutons,
maple vinaigrette – 24
Classic beef tartare, capers, shallots, egg yolk, served with fries or salad – 25
Cubes of milk-fed calf liver served medium, caramelized onion and bacon,
cheddar mashed potatoes – 25
Fresh white fish tartare, cucumber and lemongrass jelly, wasabi mayonnaise,
served with fries or salad – 25
Grilled salmon, corn puree, grilled corn, chorizo, lemon gel – 26
AAA flank steak, chimichurri, served with fries – 30
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SAVO gelato or sorbet of the moment, roasted almonds, chocolate sauce – 8
Red fruit panna cotta – 8
Crème brûlée of the moment – 11
Many of our dishes are gluten-free, dairy-free, vegetarian and vegan. Ask your waiter for details.
Our 3-course table d’hôte menu includes a soup or a salad, an appetizer, a main course,
and tea, herbal tea or regular coffee.
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Soup of the moment – 8 | included
Salad with vinaigrette, crunchy vegetables – 9 | included
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Cantaloupe, watermelon and anise gazpacho, bacon chips, spices from Un Brin d’Ail farm – 13 | included
Homemade country style terrine, bread from Les Vraies Richesses, apple and onion chutney – 14 | included
Punzu marinated beef, guacamole, marinated vegetables, sesame mayonnaise – 16 | included
Salmon gravlax, red cabbage, sour cream, citrus fruits, ginger – 17 | included
Crispy tuna, sriracha and orange emulsion, green onions – 17 | included
Niçoise salad, hard boiled duck egg from À la Canne Blanche farm, marinated tuna,
bell peppers, anchovies, cherry tomatoes, Kalamata olives – 19 | included
Burrata, wild strawberries, heirloom tomatoes, balsamic reduction – 21 | +1
East Coast oysters (6), tomato and lemon salpicon – 26 | +6
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Cheese tortellini, rosé sauce, leeks, parmesan – 24 | 45
Salmon tartare, citrus fruits, sour cream, salmon roe, marinated cucumbers,
served with fries or salad – 30 | 51
Beet risotto, Alfred le Fermier cheese shavings, green vegetables,
roasted sunflower and pumpkin seeds – 31 | 52
Linguini with shellfish, lobster bisque – 33 | 53
Roasted octopus, pepper condiments, bell pepper coulis, vegetables, roasted corn – 35 | 56
Milk-fed calf liver, caramelized shallots, bacon, baby potatoes, seared vegetables, veal jus – 37 | 58
Duck breast, corn puree, asparagus, pan-fried cherries, cherry gastric – 39 | 60
Wild halibut poached in butter, zucchini broth, mussels, zucchini – 41 | 62
Beef filet mignon, mashed potatoes with olives and chives, wine merchant sauce – 52 | 73
Butcher’s piece for two, seared vegetables, persillade cassolette of baby potatoes, veal jus – MP | MP
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Rhubarb and strawberry tartlet – 12
Crème brûlée of the moment – 10
Chocolate cake, pistachio gelato from Savo – 12
French toast style brioche, salted butter caramel, peanuts,
vanilla ice cream from Coaticook – 11
Townships cheese, jam, bread from Les Vraies Richesses – 17
Breakfast is served as a buffet.
Tuesday through Sunday, from 7 to 10 a.m.
We now offer Sunday brunch, from 11:30 a.m. to 2 p.m.