Lunch menu
Appetizers |
|
|---|---|
| Soup of the day : Beef broth soup with mushrooms & lentils | |
| Appetizer of the day : Mackerel rillette, fennel, cucumber | |
| Fresh oyster (unit) | 2 |
| Scallops & octopus risotto | 10 |
Main courses |
|
|---|---|
| Quail salad with chanterelles mushrroms & apple | 18 |
| Veal kidney with herbs, cabbage | 22 |
| Redfish filet, spinach cream, Jérusalem couscous | 21 |
| Cavatelli pasta with braised beef, zucchinni & olives | 18 |
| Classic beef tartar, mixed salad, fries | 22 |
| Salmon tartar, mixed salad, fries | 24 |
| Tuna tartar, asian dressing, mixed salad, fries | 26 |
| Trilogy of tartars, mixed salad, fries | 25 |
| Beef flank, shallot butter, vegetable, fries | 25 |
| Homemade black pudding, vegetables and puree | 19 |
| Duck confit , homemade french fries, salad | 26 |
| Sirloin Wagyu beef, tartufata creamy potato purée | 45 |
À LA CARTE |
|
|---|---|
| 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 |
|
|---|---|
| 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 | 12 |
| Olive bread tartine, eggplant caviar, cherry tomato, zucchini | 14 |
| Warm goat cheese, brioche, dried tomatoes and balsamic vinegar | 16 |
| Classic beef tartar, parmigiano grissini | 16 |
| Salmon tartar with dill and capers, lemon crouton | 17 |
| Tuna tartar with asian dressing | 18 |
| Trilogy of tartars | 19 |
| Black cod gravlax with salted herbs, nori, green apple, daikon and horseradish | 15 |
| Fleuron and P'tit Blanchon cheese crème brûlée, tomatillo ketchup, prosciutto chips | 15 |
| Pan-seared foie gras, marinated squash, mushroom crumble | 21 |
Main course |
|
|---|---|
| Classic beef tartar, homemade fries, mixed salad | 26 |
| Salmon tartar with dill and capers, homemade fries, mixed salad | 28 |
| Tuna tartar with asian dressing, homemade fries, mixed salad | 29 |
| Fish suggestion of the day | 36 |
| Conchiglioni pasta stuffed with wild mushrooms, chorizo, creamy leek sauce | 25 |
| Artic char, salsify tagliatelles, pear and pecan sauce vierge | 30 |
| Guinea fowl, wild rice, fried Brussels sprouts, cream of caramelized onions | 31 |
| Duck confit, foie gras green lentil, roots vegetables | 29 |
| Pressed beef shoulder and sweetbreads, tartufata creamy potato purée, cabbage | 28 |
| Homemade black pudding, vegetables, sea buckthorn berry | 24 |
| Grilled beef flank, shallot butter, crushed potato | 30 |
The desserts
| Ice cream or mixed sorbets | 6 |
| Sugar pie | 7 |
| Tonka bean crème brûlée | 8 |
| Madeleine biscuit, cherry jam, fresh goat cheese sabayon | 9 |
| Chocolate biscuit, cinnamon cream, chocolate mousse, cocoa chantilly | 9 |
| 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, Italie, 2017 | 9 |
| Domaine de Souch, Jurançon, France, Bio, 2015 | 10 |
| Domaine Les Terres de Fagayra, Maury Blanc, France, Bio, 2017 | 13 |
| Balestri Valda, Recioto di Soave, Italie, 2015 | 14 |
Local Products |
|
|---|---|
| Ice cider, Verger Hemmingford, Hemmingford | 10 |
| Pear wine, 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 |
On the Go
| Saturday and sunday between 11 a.m. and 3 p.m. |
Tortillas |
|
|---|---|
| Salmon tartar with dill and capers, fennel salad, potato straw | 12 |
| Beef tartar, cabbage salad, potato straw | 12 |
| Asian tuna tartar, green papaya salad, potato straw | 12 |
Panini |
|
|---|---|
| Duck, onion confit, Migneron cheese | 12 |
| Smoked meat, pickles, Meaux mustard, Religieuse cheese | 12 |
| Eggs, zucchni, Brie cheese | 12 |
Takeout
#1 Tête-à-tête ($40 for 2 person) |
|
|---|---|
|
Two appetizers of your choice : |
|
| Scallop ceviche, bell peper, lime | |
| Classic beef tartar | |
| Salmon tartar with dill and capers | |
| Tuna tartar with asian dressing | |
| Green asparagus, basilic, Cantonnier cheese fondue | |
| Veal offals, morels, marinated white turnip salad | |
| Warm goat cheese, brioche, dried tomatoes and balsamic vinegar | |
|
Two main courses of your choice : |
|
| Iceland cod, mussels, jerusalem couscous, fennel cream sauce | |
| Green papaya chop suey, chimichurri, fried veggie pâté, puffed rice | |
| Classic beef tartar, mixed salad | |
| Salmon tartar with dill and capers, mixed salad | |
| Tuna tartar with asian dressing, mixed salad | |
| Homemade black pudding, roots vegetables, sea buckthorn berry sauce | |
| Duck confit, mini vegetable, baby potatoes | |
| Grilled beef flank, shallot butter, vegetables | |
# 2 L'incontournable ($75 for 4 person) |
|
|---|---|
| Fondues de fromage Comtomme | |
| Salades d'asperges vertes de l'île d'Orléans et parmesan | |
| Aligot de pommes de terre au fromage Migneron | |
| Boudin noir, chutney de rhubarbe et oignons perles | |
| Tournedos de saumon | |
| Panachées de mesclun | |
| Tartes au sucre | |