Menu
Menu
A constantly evolving menu, adapting to the seasons and respecting the capacity of local producers.
First courses
-
12
Venison pâté en croûte
beet chutney -
13
Cod cold soup “Sophie”
cilantro foam -
14
Cucumber
la Beurrasse cheese, marinated trout eggs -
14
Baked Adoray cheese
croutons -
15
Roasted half quail
celeriac, lingonberry purée -
15
Trout gravlax
hosta sprouts, sweet clover sabayon -
19
Beef tartare
quail eggs, crispy bread -
25
Snow crab
grissini, garlic cream -
30
Charcuterie platter (for 2 pers.)
-
18/36
Oysters William Bay, Qc (6/12)
mignonette, green tabasco
Main courses
-
24
Roasted rabbit roll
mustard sauce -
27
Half Cornish chicken
stuffed cipollinis, thyme sauce -
28
Fresh pasta “Trofie”
western morrel mushrooms, daylily sproutsextra lobster - 15
-
30
Trout
spinach, Grenobloise sauce -
32
Halibut
green purée, beurre blanc -
45
Striploin beef steak
pont-neuf potato fries, truffle sauce -
72
Lamb steak (for 2 pers.)
coco bean purée, lavender sauce
Sides
-
16
Sauteed mushrooms
-
14
Cerleriac, caramelized yogurt (for 2 pers.)
-
12
Fiddleheads
-
12
Asparagus
-
10
Candied vegetables
-
8
French fries
-
9
Green salad
Desserts
-
11
Baba au rhum
caramelized honey and ginger -
11
Millefeuille
rhubarb, strawberry sorbet -
11
Sweet clover and maple crème caramel
-
11
Rice pudding
sea buckthorn jelly and sorbet, puffed rice -
11
Dark chocolate torte
praline crémeux, raspberry sorbet
Wine list
Download the wine list
Mise à jour : 17 May 2019