Lunch menu
Appetizers |
|
|---|---|
| Soup: Swiss chard cream | |
| Mushrooms and pancetta naan bread | |
| Fresh oyster ( single ) | 2 |
| Foie gras torchon | 10 |
Main courses |
|
|---|---|
| Veal stew ''bourguignon'' | 21 |
| Rainbow trout, beets sauce, red wine risotto | 19 |
| Poached egg salad with pork rillette | 18 |
| Caponata, penne pasta with smoked salmon | 20 |
| Deer loin with haskap berries sauce | 32 |
| Homemade black pudding | 18 |
| Salmon tartar | 24 |
| Classic beef tartar | 21 |
| Beef flank, shallot butter | 25 |
| Steak and fries | 26 |
À LA CARTE |
|
|---|---|
| Soup or appetizer of the day | 9 |
| Warm goat cheese, brioche, dried tomatoes and Merlot vinegar | 15 |
| Lobster and saffron court-bouillon, fishes and molluscs | 24 |
| Salmon tartar, asian dressing | 25 |
| Duck confit | 26 |
| Trilogy of tartars | 25 |
| Desserts (ask for the choices) | 3 |
| Cheese plate / 40 gr for one piece | 6 |
The lunch's small prices |
|
|---|---|
| Boréale beer on tap : white, red ale, blond | 4 |
| Campagnola (white) - Mas des Tourelles (red) | 25 |
| Pocas (white) - La Mothe du Barry (red) | 30 |
Main Menu
Appetizers |
|
|---|---|
| Soup of the day | 9 |
| Mixed salad, blackcurrant vinegar emulsion | 11 |
| Warm goat cheese, brioche, dried tomatoes and balsamic vinegar | 16 |
| Classic beef tartar, parmigiano grissini | 15 |
| Salmon tartar with dill and capers, lemon crouton | 16 |
| Fresh and smoked salmon tartar with ginger, curry, soya and sesame | 17 |
| Trilogy of tartars | 19 |
| Lobster and saffron broth soup, fishes and molluscs, crouton with rouille | 16 |
| Seasonal vegetable terrine, grilled focaccia, edamame pesto | 12 |
| Chowder, fried oyster, curry brioche croutons | 16 |
| Pork osso buco, jerusalem artichoke, pear, Rossini sauce | 14 |
| Warm white asparagus, smoked mackerel, olive oil bearnaise sauce | 15 |
| Semi-cooked foie gras, caramelized apple and mango, gingerbread | 18 |
Main course |
|
|---|---|
| Classic beef tartar, homemade fries, mixed salad | 25 |
| Salmon tartar with dill and capers, homemade fries, mixed salad | 27 |
| Salmon tartar with ginger, curry, soya and sesame, homemade fries, mixed salad | 28 |
| Barbarie duck confit, root vegetables stew, potato confit | 28 |
| Fish suggestion of the day | 35 |
| Lobster and saffron broth soup, fishes and molluscs, crouton | 28 |
| Scallop, celery root with tartufata, swiss chard, poultry juice sauce | 34 |
| Gnocchi, grilled shrimps, basil cherry tomatoes | 36 |
| Chicken breast stuffed with foie gras, tagliatelle, suprême sauce | 28 |
| Beef flank steak, shallot butter, homemade fries, vegetables | 29 |
| Sweetbreads, braised veal shank and squash stuffed cabbage, fresh cream | 36 |
| Black walnut crusted red deer, boulangere potato, haskap sauce | 44 |
The desserts
| Ice cream or mixed sorbets | 6 |
| Sugar pie | 7 |
| Tonka bean crème brûlée | 8 |
| Carrot cake, pineapple purée, cream cheese ice cream | 9 |
| The ''Pear-caramel'' | 10 |
| Ruby pink chocolate dome, raspberry sorbet | 11 |
| Tasting plate for two | 18 |
Cheese Plate |
|
|---|---|
| Plate of 40g | 6 |
| Plate of 80g | 12 |
| Plate of 120 g | 18 |
Dessert Wines 50ml |
|
|---|---|
| Passito di Pantelleria, Pellegrino, 2017 | 9 |
| Jean-Bernard Larrieu, Lapeyre, Jurançon, France | 10 |
| Domaine Les Terres de Fagayra, Maury Blanc, Bio, 2017 | 13 |
| Domaine Huet, Le Mont, Vouvray moelleux, 2009 | 14 |
Local Products |
|
|---|---|
| Ice perry, Domaine des Salamandres, Hemmingford | 11 |
| Ice wine, Vidal , Orpailleur, Dunham | 15 |
Ports |
|
|---|---|
| Tawny 10 ans, Taylor Fladgate | 11 |
| Tawny 20 ans, Taylor Fladgate | 16 |
Festive Coffees |
|
|---|---|
| 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 |
|
|---|---|
| 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 |
Brunch Menu
Brunch |
|
|---|---|
| Eggs benedictines with Turlo farm ham | 18 |
| Eggs benedictines with sautéed mushrooms | 18 |
| Poached eggs and smoked salmon rillettes on herbs bread | 18 |
| Migneron cheese tartiflette, apple, arugula salad | 18 |
| Cinnamon pancake, salted caramel apple, oatmeal granola | 18 |
| Pastrami-style salmon, sesame spaghetti squash, creamy basil sauce | 18 |
| Bagel, beef gravlax, mustard cheese cream, homemade pickles | 18 |
| Crispy homemade black pudding, brussels sprouts and bacon, blue potato | 18 |
| Brunch plate : egg benedictine with ham, bacon, sausage, creton, potatoes and fruits salad | 20 |
Bistro |
|
|---|---|
| Soup of the day | 9 |
| Warm crisp goat cheese, salad, dried tomato vinaigrette | 16 |
| Salmon tartar with dill and capers. Starter size 14 $ | 25 |
| Salmon tartar with ginger, curry, soya and sesame. Starter size 16 $ | 28 |
| Classic steak tartar. Starter size 14 $ | 25 |
| Lobster and saffron court-bouillon, fishes and molluscs | 26 |
| Duck confit, salad and fries | 26 |
| Beef flank steak, shallot butter, fries | 29 |
Drinks |
|
|---|---|
| Juice : orange, apple, pinapple, grapefruit | 3 |
Happy Wine Drinks |
|
|---|---|
| Pear Mimosa | 8 |
| Glass of sparkling rosé | 10 |
| Glass of champagne | 20 |