LUNCHS

Our menu includes a soup or vegetable cocktail, dessert and coffee.


Duck confit salad with orange, pomegranate and roasted almonds – 19  |  24
Argentinian wild shrimp, wild rice, peppers, cucumber and shrimp sauce – 20  |  25
Watermelon and Quebec strawberries salad, feta cheese, crispy prosciutto, herb vinaigrette – 16  |  21
Burger with raclette cheese, caramelized onions, tomato, pickle, lettuce and fries – 16  |  21
Vege pate stuffed portobello, aged cheddar, fennel and watercress salad, balsamic vinaigrette – 16  |  21
AAA flank steak with shallots sauce and French fries – 21  |  26
Beef tartar, pickled cauliflower and French fries – 17  |  22
Skewer of milk-fed calf liver, potato salad, sour cream, marinated shiitake, fried onions – 18  |  23
Pasta of the day – 14  |  19
Catch of the day – 21  |  26

DINNERS

Appetizers

Soup of the moment – 5
Salad with vinaigrette – 5
House hot smoked duck breast with turnip, pear and honey – 12
Warm goat cheese, olive oil grilled raisin bread, xérès marinated beets – 10
Ricotta gnocchis, butternut squash, brown butter, sage and roasted squash seeds – 13
Fried wild shrimps with fennel salad and sweet chili mayonnaise – 13
Roasted Brussels sprouts, smoked salmon lardons, capers and sour cream – 13
Creamy endive salad with Bénédictin blue cheese, walnuts and Cortland apples – 12
Foie gras “au torchon”, dates purée, fleur de sel – 18


Main Courses

AAA flank steak with shallots sauce and French fries – 30
Roasted guinea hen, creamy polenta, corn, chanterelles, peach chutney – 32
Grilled bison shoulder tenderloin served medium, roasted vegetables and pepper sauce,
potato and sweet potato gratin (for 2) – 55
Milk-fed calf liver, caramelized shallots, roasted vegetables and bacon – 32
Crispy blood pudding with sweet and sour apples, my friend Paul’s oyster mushrooms and fried onions – 22
Duck confit salad with orange, pomegranate and roasted almonds – 21
Linguini with tomatoes, zucchinis, olives and watercress, lightly spicy – 20
Wild scallop and shrimp risotto, baby spinach and Parmigiano Reggiano – 29
Catch of the day – PM

TABLE D’HÔTE

Soup of the moment
 Salad with vinaigrette

House hot smoked duck breast with turnip, pear and honey
Warm goat cheese, olive oil grilled raisin bread, xérès marinated beets
Ricotta gnocchis, butternut squash, brown butter, sage and roasted squash seeds
Fried wild shrimps with fennel salad and sweet chili mayonnaise
Roasted Brussels sprouts, smoked salmon lardons, capers and sour cream
Creamy endive salad with Bénédictin blue cheese, walnuts and Cortland apples – +4
Foie gras “au torchon”, dates purée, fleur de sel – +7


Main courses

AAA flank steak with shallots sauce and French fries – 45
Roasted guinea hen, creamy polenta, corn, chanterelle, peach chutney – 47
Grilled bison shoulder tenderloin served medium, roasted vegetables and pepper sauce,
potato and sweet potato gratin (for 2) – 85
Milk-fed calf liver, caramelized shallots, roasted vegetables and bacon – 47
Crispy blood pudding with sweet and sour apples, my friend Paul’s oyster mushrooms and fried onions – 37
Duck confit salad with orange, pomegranate and roasted almonds – 36
Linguini with tomatoes, zucchini, olives and watercress, lightly spicy – 35
Wild scallop and shrimp risotto, baby spinach and parmigiano Reggiano – 44
Catch of the day – PM

Coffee or tea included

Espresso +2 | Cappuccino +3

Our table d’hôte menu includes a soup or a salad, an appetizer, main course and coffee or tea.

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BREAKFASTS

starting at $18

Hot & cold buffet daily, from 7 am to 10 am
Meat, Vienna rolls and other pastries, cheese, fresh fruit and more…

Sliced ham
Bagels, English muffins
Croissants and chocolate-based pastries
Variety of cheese
Fresh fruit salad
Hard boiled eggs
Scrambled eggs
Breakfast sausage and bacon
Assorted cereals (including Muslix)
Yogurt with fruit
Compote de fruits (stewed)
Oatmeal

Juice, coffee, tea, milk