Lunch menu
Appetizers |
|
|---|---|
| Soup: Pork broth with parmesan cheese, orzo and bacon | |
| Potato salad with marinated salmon | |
| Oyster (unit) | 2.5 |
Main courses |
|
|---|---|
| Rigate pasta with pesto, zucchini, olives, parmesan and cream | 19 |
| Pulled pork salad, Laliberté cheese and spaghetti squash | 22 |
| Duck breast, carrots purée, brussels sprouts, cashew, foie gras sauce | 24 |
| Sole filet, marinated beets, green peas sour cream, vegetables, beets and orange chantilly | 24 |
| Warm goat cheese, dried tomatoes tapenade, salad | 19 |
| Duck confit , french fries and salad | 24 |
| Classic beef tartar, mixed salad, fries | 23 |
| Salmon tartar, mixed salad, fries | 25 |
| Grilled beef flank steak, french fries, vegetables | 26 |
À LA CARTE |
|
|---|---|
| Cheese plate / 40 gr for one piece | 6 |
The lunch's small prices |
|
|---|---|
| Boréale beer on tap : white, red ale, blond | 4/7 |
| Chardonnay Campagnola (blanc) - Mas des Tourelles, Languedoc (rouge) | 25 |
| Pocas, Portugal (blanc) - La Mothe du Barry, Bordeaux (rouge) - Chianti Piccini (Rouge) | 30 |
Main Menu
Appetizers |
|
|---|---|
| Fresh oyster (per unit) | 2.5 |
| Soup of the day | 9 |
| Classic beef tartar since 1984 | 16 |
| Salmon tartar with dill, capers and lemon | 17 |
| Famous warm goat cheese, dried tomato tapenade | 16 |
| Seared Bluefin tuna, romaine heart lettuce, white turnip | 16 |
| Monkfish warm carpaccio, bell pepper ketchup, black olives, crispy polenta | 16 |
| Duck tartar, creamy poultry liver, marinated beet, arugula pesto | 17 |
| Roasted half quail, perfect egg, spinach and pleurotus, lobster broth | 14 |
| Grilled lamb cutlet, fried chickpea polenta, greek vegetables | 19 |
| Foie gras at low temperature, fig and honey flaky tart, garlic flower, onion and nuts purée | 22 |
Main course |
|
|---|---|
| Classic beef tartar, homemade fries, mixed salad | 28 |
| Salmon tartar with dill and capers, homemade fries, mixed salad | 29 |
| Seared seitan, vegetable, pepper sauce | 26 |
| Fish suggestion of the day | 36 |
| Black cod, spiced squash, smoked scallop and balsamic snail, beurre blanc | 34 |
| Black pudding stuffed cabbage, maple eggplant purée, ratatouille, coppa, herbs emulsion | 29 |
| Guinea fowl, pressed potato and leg confit, spaghetti squash and mussels, poultry juice | 30 |
| Grilled Highland beef shoulder, herb crushed potato, creamy shallot and black garlic sauce | 32 |
| Beef and deer broth, smoked deer and cabbage sausage, wapiti, root vegetables | 34 |
The desserts
| Ice cream or mixed sorbets | 6 |
| Sugar pie | 7 |
| Crème brûlée | 8 |
| Frangipane, poached pear, caramel, pear and ginger sorbet | 9 |
| Double chocolate and sesame brownies | 9 |
| Tasting plate for two | 18 |
Cheese Plate |
|
|---|---|
| Plate of 40g | 6 |
| Plate of 80g | 12 |
| Plate of 120 g | 18 |
Dessert Wines 50ml |
|
|---|---|
| Vinedos Verticales, Noctiluca, Moscatel, Malaga, 2016 | 9 |
| Domaine Labet, Les Exaltés, Macvin du Jura | 12 |
| Château Bastor-Lamontagne, Sauternes, 2016 | 15 |
| Jacques Puffeney, Vin jaune, Arbois, 2012 | 20 |
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
| Coming soon! |