Lunch menu
Appetizers |
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Green peas vream with ginger | |
Offal stuffed pork breast, mushrooms & marined onion | |
Oyster (unit) | 2.5 |
Crab court-bouillon | 10 |
Main courses |
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Sweetbread salad with figs | 18 |
Beef parmentier with butternut squash purée | 22 |
Cod, leeks cream, Beluga lentils and fennel | 21 |
Fusilli pasta, tomatoes, black olives et aragula salad | 18 |
Warm goat cheese, brioche, dried tomatoes, mixed salad | 17 |
Classic beef tartar, mixed salad, fries | 22 |
Salmon tartar, mixed salad, fries | 24 |
Beef flank, shallot butter, vegetable, fries | 25 |
Homemade black pudding , pears butter and potatoes | 19 |
Saffron scallops and shrimps duo | 28 |
À LA CARTE |
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Soup or appetizer of the day | 9 |
Cheese plate / 40 gr for one piece | 6 |
Desserts (ask for the choices) | 3 |
The lunch's small prices |
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Boréale beer on tap : white, red ale, blond | 4 |
Campagnola (white) - Mas des Tourelles (red) | 25 |
Pocas (white) - La Mothe du Barry (red) - Chianti Piccini (Red) | 30 |
Main Menu
Appetizers |
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Fresh oyster (2,50$ per unit) | |
Soup of the day | 9 |
Mixed salad, blackcurrant vinegar emulsion | 12 |
Classic beef tartar since 1984 | 16 |
Salmon tartar with dill, capers and lemon | 17 |
Famous warm goat cheese, dried tomato tapenade | 16 |
Poultry soup, truffle, duck fast roasted artichoke | 16 |
Shrimps and zucchini stuffed squid, lemongrass broth | 15 |
Marinated beef carpaccio, bone marrow emulsion, raspberry vinegar fig | 14 |
Warm potato salad, sturgeon with salted herbs, salmon eggs, pickled beet | 14 |
Half squab, foie gras, squash, dry cranberry | 20 |
Main course |
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Classic beef tartar, homemade fries, mixed salad | 26 |
Salmon tartar with dill and capers, homemade fries, mixed salad | 28 |
Vegetarian : butternut and spaghetti squash blinis, fermented vegetables, spiced red pepper | 26 |
Fish suggestion of the day | 36 |
Scallops, green pea with smoked salmon bacon, celeriac purée, brown fish juice, grain mustard | 36 |
Duck confit and ricotta ravioli, caramelized onion juice, arugula with nut oil | 27 |
Offal stuffed pork breast, buckwheat, cumin carrot, kale | 29 |
Bison sirloin, potato and pear flaky pie, parsley root, red wine and pepper sauce | 32 |
Grilled beef flank, shallot butter, crushed potato | 30 |
The desserts
Ice cream or mixed sorbets | 6 |
Sugar pie | 7 |
Tonka bean crème brûlée | 8 |
Maple and pecan éclair | 9 |
Citrus and thyme tart, meringue | 9 |
Madeleine biscuit, praline, chocolate, honey jelly | 9 |
Tasting plate for two | 18 |
Cheese Plate |
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Plate of 40g | 6 |
Plate of 80g | 12 |
Plate of 120 g | 18 |
Dessert Wines 50ml |
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Domaine Les Enfants Sauvages, Muscat de Rivesaltes, France, 2015 | 9 |
Balestri Valda, Recioto di Soave, 2015 | 12 |
Clos 19 Bis, Vincent Quirac, Sauternes , 2018 | 15 |
Jacques Puffeney, Vin jaune, Arbois, 2012 | 20 |
Local Products |
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Ice cider, Verger Hemmingford, Hemmingford | 10 |
Pear wine, Domaine des Salamandres, Hemmingford | 11 |
Ice wine, Vidal , Orpailleur, Dunham | 15 |
Ports |
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Tawny 10 ans, Taylor Fladgate | 11 |
Tawny 20 ans, Taylor Fladgate | 16 |
Festive Coffees |
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Québécois : Rosemont, Saint-Crème | 10 |
Brazilian: Brandy, Tia Maria, orange liqueur | 10 |
Irish: Jameson, Irish Mist, Bailey's | 10 |
Mexican : Tequila, Tia Maria | 10 |
Digestive Cocktails |
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White Russian : Tia Maria, vodka, milk | 10 |
Black Russian: Tia Maria, vodka | 10 |
Tia Espresso : Tia Maria, vodka, coffee | 10 |
Frangelico Espresso : Frangelico, vodka, coffee | 10 |
Weekend lunch
Not available for now |