DINNER MENU

If you are willing to put aside your habits the time to enjoy a gourmet break, you will discover new flavours…

MEAT

Game meat is very rich in high quality proteins and has almost no saturated fats.

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➤ Confit duck leg parmentier with scalloped cauliflower and pine forest spikenard, roasted cauliflower semolina, pumkin seed crumble and cooking jus

25.

➤ Meat cheek of the day braised in organic red currant vinegar, roasted potato purée with camelina oil, glazed carrots, seared oyster mushrooms*

28.

➤ Angus beef hanger steak with peppery green alder, roasted beets, pont-neuf, cooking jus with blackcurrant madeira from Cassis Monna et Filles *

27.

➤ Roasted chicken breast from Voltigeurs farm, grilled seasonal vegetables, naked oat from Gaspésie and nettle pesto, cream sauce ¹

24.

➤ Chef’s plate to share : butcher’s cut, seared scallops, polenta with Labrador tea, sautéed mushrooms, foie gras sauce **

68./2pers.

➤ The bistro’s blood pudding duo: my father and Marcel’s cabbage and leek blood sausage, the traditional black pudding with boreal spices, roasted apples and roasted potato purée with camelina oil

23.

Extra pan seared foie gras with main course 15$

1 : With the purchase of this dish, $1 will be donated to Fondation de la Maison Michel-Sarrazin

* Hotel package : Extra 5.
** Hotel package : Extra 10./pers.
➤ Also available gluten free.