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Appetizer
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Maple glazed smoked salmon | 10 |
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| Goat cheese and tomato pie | 8 |
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| Duck duo, pear and spicy compote | 9 |
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| Pan-seared lemongrass shrimps | 12 |
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| Pan-seared foie gras, figs chutney | 15 |
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| Traditional beef tartar | 12 |
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| Asian styled salmon tartar | 12 |
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Soups and salads
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Market style soup | 6 |
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“Panaché” salad, house dressing | 6 |
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Traditional onion soup | 8 |
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Baby spinach salad, apples and Perron cheddar | 8 |
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Traditional Ceasar salad | 9 |
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Asparagus, artichoke hearts and prosciutto salad | 11 |
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Fine market style cuisine
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Apple and spicy roasted guinea fowl breast | 26 |
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Grilled salmon filet, basil and citrus emulsion | 24 |
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Pan seared scallops with chorizo and sun-dried tomatoes, served with a parmesan risotto | 26 |
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Duck breast, mushroom “fricassée”,
blueberry and rosemary sauce | 28 |
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Beef filet mignon, confit shallots,
juniper berry and cognac sauce | 32 |
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Roasted rack of lamb encrusted with arugula and parmesan | 36 |
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*Smoked chicken risotto, asparagus,
portabello and grilled peppers | 18 |
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*Also available as a vegetarian dish | 15 |
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Bistro Cuisine
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Traditional beef tartar, French fries and salad | 24 |
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Asian styled salmon tartar, crispy chow mein | 24 |
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Fine Québec cheese macaroni | 16 |
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Steak and French fries (8oz AAA) | 20 |
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Duck confit “parmentier”, port sauce | 24 |
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Smoked and duck confit club sandwich | 24 |
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Bison burger with melted Mamirolle | 16 |
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Prosciutto and bocconcini pizza | 19 |
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Catch of the day | Fisherman’s price |
|
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The Chef’s ‘’poutine’’ | Chef’s price |
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Side orders | |
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Sauteed mushrooms | 6 |
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Sauteed fresh market vegetables | 4 |
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Fresh asparagus | 6 |
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Shrimp or scallop (sold by the piece) | 5 |
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Pan-seared Foie gras | 10 |
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Desserts
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Exotic fruit salad | 6 |
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Home made sorbet trio | 6 |
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Maple Bavarois | 7 |
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Sugar pie | 7 |
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Crème brûlée of the day | 7 |
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Cheese cake | 7 |
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Thin apple pie | 8 |
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Chocolat fondant | 9 |
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Cheese platter 3 pieces | 12 |
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Hot beverages
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Coffee, tea or herbal tea | 2.25 |
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Espresso or americano | 3 |
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Cappuccino | 3.75 |
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Coffee latte | 4.25 |
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