Room service

Breakfast



A reservation is suggested at all times!
819 847-2555 or online:


Book your table



LUNCH MENU

Appetizers

Soup of the moment or green salad – 7

White bean cream, breaded soft-boiled egg, mushrooms, croutons – 10

Leeks, vinaigrette, chopped egg white and yolk, croutons – 11

Seared lamb sweetbreads, warm bean salad and bacon – 15

Homemade winter terrine, onion jam – 10

Smoked herring and fingerling potato salad, herb mayonnaise, marinated vegetable – 13

Oysters from Prince Edward Island (6), fruit mignonette – 22

Main Courses

Alla carbonara pasta, guanciale from Les Cochons tout ronds – 22

Barley risotto, scallops, hazelnut and chive salsa – 32

Seared mackerel fillet, sweet potato mousseline, chorizo, croutons – 24

Classic beef tartare, capers, shallots, herbs and egg yolk, served with fries – 25

Cubes of milk-fed calf liver served medium, baby potatoes, bacon, seared vegetables, veal jus – 25

AAA flank steak, marchand de vin sauce, served with fries – 30

Desserts

Orange cake, whipped cream – 8

Crème brûlée of the moment – 10

Townships cheese of the week, dried fruit compote
bread from Les Vraies Richesses – 17


 

 



DINNER MENU


DINNER MENU

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.

Appetizers

Soup of the moment – 7 | included

Salad with vinaigrette, crunchy vegetables – 7 | included

Lentil cream, smoked salmon and maple syrup candy, truffle whipped cream and and garnish of seeds and nuts – 14 | included

Sunny side up duck egg from À la Canne Blanche farm, Mycep farm mushrooms,
croutons, veal jus – 14 | included

Lamb sweetbreads with soy sauce, buttered white beans,
bacon, sundried tomatoes – 15 | included

Classic beef tartare, pickles, capers, chives, egg yolk – 21 | +1

Bavarian fennel, tiger shrimp, crunchy vegetables, vegetable broth – 17 | included

Endive salad, Abbaye Saint-Benoît-du-Lac’s blue cheese vinaigrette,
caramelized apples and pecans – 17 | included

Homemade country style terrine, bread from Les Vraies Richesses,
apple and onion chutney – 14 | included

East Coast oysters (6), cucumber, gin and tonic granita – 26 | +6

Main Courses

Penne with tomato sauce, artichoke chips, sundried tomatoes and Kalamata olives – 25 | 46

Milk-fed calf liver, caramelized shallots, bacon, baby potatoes, seared vegetables, veal jus – 37 | 58

Butcher’s piece for two, seared vegetables, scalloped potatoes, veal jus – MP | MP

Beef steak, truffle and chive mashed potatoes, mushroom jus – 54 | 75

Maple confit pork belly, squash puree, pork popcorn,
roasted squash and seeds, cooking jus – 32 | 53

Guinea fowl supreme and samosa, seared vegetables, mushrooms,
shallot, garlic, poultry jus – 33 | 54

Striped bass steak, sauteed cabbage, kaffir white butter – 41 | 62

Octopus, chorizo ​​piperade, spicy jus, grilled corn, virgin sauce
with cilantro, ginger and lemongrass – 35 | 56

Barley risotto, roasted scallops, hazelnuts, chives, Alfred le Fermier cheese shavings – 34 | 55

Desserts

Maple pudding, vanilla ice cream – 11

Crème brûlée of the moment – 10

New York-style cheesecake, caramel, passion fruit, caramelized banana – 11

Chocolate and almonds profiterole, vanilla ice cream – 13

Townships cheese, dried fruit compote, bread from Les Vraies Richesses – 17

Espresso +2  |  Cappuccino +3




BREAKFAST MENU

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.

See the menu