Create your own Que Sera Sera table d'hôteAdd 12 $ to the main course = Appetizer + soup + main course Add 14 $ to the main course = Appetizer + main course + dessert Add 16 $ to the main course = Appetizer + soup + main course + dessert
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Appetizer | |
| Tomatoes and fresh basil bruschetta, served with warm goat cheese on slices of crusty bread with onion sprouts | 9$ |
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| Thin slices of in-house smoked duck onion compote and poached pear in a port reduction | 9$ |
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Your choice of traditional tartar : | |
| Beef with sweet potato chips Appetizer 12$ / Main course 23$ | |
| Salmon with slices of toasted bagel Appetizer 10$ / Main course 19 $ | |
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| Pan-seared tandoori shrimp, crispy vegetable salad and roasted peanuts | 11$ |
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| Smoked salmon and fried celery root mille-feuille served with an avocado salsa and mascarpone | 12$ |
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Soups and salads | |
| Market style soup | 5$ |
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| Mesclun salad, parmesan tuile and a balsamiuc and fig vinaigrette | 7$ |
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| Leek and red onion soup, served with Riopelle cheese melted on slices of crusty bread | 8$ |
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| Baby spinach, Granny Smith apple, pancetta and walnut salad sprinkled with grated old cheddar, served with lukewarm maple vinaigrette | 9$ |
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| Asparagus, palm and artichoke hearts salad, dressed in an old-fashioned mustard and truffle oil vinaigrette | 11$ |
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Main courses
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| Pork filet mignon medaillons, fried polenta, wilted spinach served with a sun-dried tomato and Meaux mustard sauce | 17$ |
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| Lamb duo : | |
| Rack of lamb with fresh mix green beans and flaked lamb shank with couscous and dried fruit | 25$ |
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| Smoked chicken risotto with portobello mushrooms, grilled peppers, asparagus and spinach pesto* | 16$ |
| * Also available as a vegetarian dish | 13$ |
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| Asian-styled marinated New-Brunswick salmon, tempura julienne vegetables, served with a lime, basil and mango salsa | 19$ |
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| Grilled AAA New-York beef strip loin, "pont neuf" potatoes, sauteed mushrooms and green pepper sauce | 24$ |
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| Pan-fried duck breast, "salardaise" potatoes with a fig and port sauce | 21$ |
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| Niçoise-style pan-seared spice-crusted red tuna | 29$ |
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Desserts
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| Summer fruit salad in a martini glass with spicy white wine syrup and an oatmeal wafer made from la Fourmi Bionique | 7$ |
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| Crème brûlée, Chef's inspiration of the day | 8$ |
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| Que Sera Sera's homemade sugar pie | 8$ |
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| Homemade sorbet trio with a crisp hazelnut wafer | 7$ |
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| Chocolate fondant with chopped strawberries | 9$ |
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| Thin appel pie served with maple ice cream | 8$ |
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| Cheese Platter (Select your own cheeses) 25g / 1 pieces * | 4$ |
| *Replace the dessert by a cheese platter (2 pieces) with your own table d'hôte | |
