Lunch menu
Appetizers |
|
|---|---|
| Soup of the day : Cream of mushroom soup | |
| Appetizer of the day : Beet, creamy cheese | |
| Seared scallops, tomatillos ketchup | 8 |
Main courses |
|
|---|---|
| Asparagus salad, smoked salmon | 18 |
| Deer osso bucco, fried polenta, carrot | 22 |
| Grilled swordfish, couscous, sauce vierge | 21 |
| Tagliatelle pasta, clams, parmesan cheese | 18 |
| Warm goat cheese, brioche, dried tomatoes, mixed salad | 17 |
| 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 , salad, homemade french fries | 26 |
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, beurre blanc | 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 |
Weekend lunch
Appetizers |
|
|---|---|
| Fresh oysters (Units) | 2 |
| Soup of the day | 5 |
| Apple and wild mushrooms tart | 9 |
Main course |
|
|---|---|
| Warm goat cheese, brioche, dried tomatoes | 15 |
| Ziti pasta with tomatoes and parmesan cheese | 17 |
| Brunch plate: Eggs benedict with brioche bread, chipolata sausage (2), blood pudding, mashed potatoes with cheese | 18 |
| Warm salad with smoked salmon and poached egg | 19 |
| Homemade black pudding, roasted potatoes, vegetables | 20 |
| Duck confit , homemade french fries, salad | 22 |
| Grilled beef flank steak, shallot butter, french fries and vegetables | 22 |
| Classic beef tartar, mixed salad, fries | 22 |
| Salmon tartar with dill capers, homemade fries, mixed salad | 24 |
| Tuna tartar, asian dressing, mixed salad, fries | 26 |
Takeout
|
One appetizer of your choice : |
|
| Classic beef tartar | |
| Yellow beet carpaccio, pumpkin, arugula pesto | |
| Lobster broth soup, scallop | |
| Half quail, squash ratatouille | |
|
One main course of your choice : |
|
| Salmon tartar, mixed salad | |
| Halibut,corn and mussels chowder | |
| Honey and rosemary sweetbreads, potato gratin | |
| Saddle of rabbit stuffed with mushrooms, polenta cake with spinach | |
|
One dessert of your choice : |
|
| Apple crème brûlée | |
| Lemon and herbs cake | |