Lunch menu
Appetizers |
|
|---|---|
| Cream of turnip | |
| Gaspacho | |
| tomato and bocconcini | |
| Lobster tempura and fiddleheads | 13 |
| Fresh oyster ( single ) | 2 |
Main courses |
|
|---|---|
| Rabbit leg , red wine sauce | 21 |
| Skate wing, clam chowder | 19 |
| Lasagne bolognese | 16 |
| Poached egg salad with ham and brie cheese | 17 |
| Lobster and asparagus risotto | 32 |
| Homemade black pudding | 18 |
| Steak and fries | 26 |
| Salmon tartar | 24 |
| Classic beef tartar | 21 |
| Beef flank, shallot butter | 25 |
À LA CARTE |
|
|---|---|
| Soup or appetizer of the day | 9 |
| Warm goat cheese, brioche, dried tomatoes and Merlot vinegar | 15 |
| Salmon tartar, asian dressing | 25 |
| Lobster and saffron court-bouillon, fishes and molluscs | 24 |
| 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) - Orpailleur (rosé) | 30 |
Main Menu
Appetizers |
|
|---|---|
| Soup of the day | 9 |
| Mixed salad, blackcurrant vinegar emulsion | 11 |
| Warm goat cheese, brioche, dried tomatoes and Merlot 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 court-bouillon, fishes and molluscs, crouton with rouille | 16 |
| Onion soup, black garlic and Chemin Hatley cheese crouton, fried onion rings | 13 |
| Italian tomato tart, Riopelle cheese, basil oil | 15 |
| Half partridge from Ferme Orléans : leg confit and roasted breast, seabuckthorn berry | 15 |
| Char gravlax marinated with lime, red quinoa and northern shrimps salad | 16 |
| Tempura red tuna, green asparagus with camelina oil | 17 |
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, mashed potatoes with bacon, mixed salad | 26 |
| Fish suggestion of the day | 35 |
| Lobster and saffron court-bouillon, fishes and molluscs, crouton | 28 |
| Char from Charlevoix, caponata snails, potato wafers | 29 |
| Potato-crusted salmon, spinach and truffle purée, clams | 30 |
| Organic Acquerello risotto, artichokes, rapinis, fried Brussels sprouts | 24 |
| Onion and black pudding tart, apple and fig, Toulouse sausage | 26 |
| Quail breast, gnocchi, squash croquettes, pears, olives | 29 |
| Milk-fed veal liver, parsnip and mushroom stew, blueberry sauce | 28 |
| Beef flank steak, shallot butter, homemade fries, vegetables | 29 |
| Grilled veal chop, creamy barley with cheese and green asparagus, morels sauce | 42 |
The desserts
| Ice cream or mixed sorbets | 6 |
| Sugar pie | 7 |
| Tonka bean crème brûlée | 8 |
| Apple Bourdaloue tart, salted caramel, sweet clover ice cream | 9 |
| Zephyr white chocolate, caramel and pear dome, hazelnut shortbread | 9 |
| Maple financier and panna cotta, huckleberry, pumpkin seeds | 9 |
| Chocolate trilogy : raspberry entremet, coffee crispy sphere, sorbet | 10 |
| Tasting plate for two | 18 |
Cheese Plate |
|
|---|---|
| Plate of 40g | 6 |
| Plate of 80g | 12 |
| Plate of 120 g | 18 |
Dessert Wines 50ml |
|
|---|---|
| Jean-Bernard Larrieu, Lapeyre, Jurançon, France | 10 |
| Mas Amiel, Maury | 11 |
| Château Guiraud, Petit Guiraud, Sauternes, 2016 | 13 |
| Domaine Huet, Le Mont, Vouvray moelleux, 2009 | 14 |
Local Products |
|
|---|---|
| Ice perry, Domaine des Salamandres, Hemmingford | 11 |
| Ice cider, Avalanche, Clos Saragnat, Frelighsburg | 15 |
| Ice wine, Vidal , Orpailleur, Dunham | 15 |
Ports |
|
|---|---|
| Tawny 10 ans, Taylor Fladgate | 11 |
| Tawny 20 ans, Taylor Fladgate | 16 |
Festive Coffees |
|
|---|---|
| Brazilian: Brandy, Tia Maria, orange liqueur | 10 |
| Irish: Jameson, Irish Mist, Bailey's | 10 |
| Mexican : Tequila, Tia Maria | 10 |
| Spanish : Rhum, 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 | 16 |
| Eggs benedictines with sautéed mushrooms | 16 |
| Poached eggs and smoked salmon rillettes on herbs bread | 16 |
| Zucchini cake, grilled seitan, spinach purée, tomato | 16 |
| Frittata of the moment | 16 |
| Truffle scramble eggs, maple glazed pork flank | 16 |
| Black pudding and sweet potato parmentier | 16 |
| Potato waffle, smoked meat, mustard hollandaise sauce | 16 |
| Brunch plate : egg benedictine with ham, bacon, sausage, creton, bacon toast, potatoes and fruits salad | 18 |
Bistro |
|
|---|---|
| Onion soup, black garlic and Chemin Hatley cheese crouton, onion rings | 12 |
| Cold meats and cheese plate | 16 |
| Warm crisp goat cheese, salad, dried tomato vinaigrette | 14 |
| Salmon tartar with dill and capers. Starter size 12 $ | 23 |
| Salmon tartar with ginger, curry, soya and sesame. Starter size 14$ | 24 |
| Duck confit, salad and fries | 24 |
| Classic steak tartar. Starter size 14 $ | 23 |
| Beef flank steak, shallot butter, fries | 25 |
Drinks |
|
|---|---|
| Juice : orange, apple, pinapple, grapefruit | 3 |
Happy Wine Drinks |
|
|---|---|
| Pear Mimosa | 8 |
| Glass of sparkling rosé | 12 |
| Glass of champagne | 20 |