APPETIZERS

• soup of the day

  +7.

• Foie gras terrine with blackcurrant eau-de-vie, brioche bread and garnish

  +15.

Meals

• Le Bûcheron

  Seared flat iron steak, sunny side-up egg, poutine and fir hollandaise sauce

  35.

• LA RANDONNÉE

  French toast with spikenard, hay whipped cream, fresh fruit caramel and homemade granola

  26.

• La ferme

  Boar meatloaf, scrambled eggs with mushrooms, brioche bread with spices and 1608 cheese

  28.

• Le Pêcheur

  Potato waffle, smoked salmon from Mr. Émile, poached eggs, radish and watercress

  27.

DESSERTS

• Maple "chômeur" pudding, sarsaparilla ice cream

  10.

• crème brûlée

  10.

Appetizer

• Soup of the day or mixed green salad

• Onion soup cappuccino style, La Religieuse cheese

  +7.

• Beef gravlax, horseradish fresh cream and unripe strawberries

  +9.

Main dishes

• St-Laurent turbot, ballerina, yellow beans, camelina and brown butter

  33.

• Pressed cordon bleu poultry, roasted squash, radicchio and blackcurrant

  34.

• Mafaldine with smoked mushroom bolognese sauce, sweetgale and sheep’s tomme

  31.

• Braised beef cheek, sumac carrots, Labrador tea jus

  42.

DESSERTS

• Maple and wild blueberry crème brûlée

  +6.

• Profiteroles with spikenard, cream sugar sauce

  +7.

Appetizer

• SOUP OF THE DAY

  12.

• MÉLANIE’S TOMATOES WITH MUGWORT, BALSAMIC OF BERRIES, ST-LIN BUFARELLA AND HOMEMADE FOCCACIA *
  
  

  17.*

• ONION SOUP CAPPUCCINO STYLE, CROUTON, LA RELIGIEUSE CHEESE

  15.

• ARCTIC CHAR CARPACCIO FROM GASPÉSIE, PUMPKIN SEED OIL FROM TOURNEVENT FARM, ELDERBERRY VIRGIN SAUCE, CRISPY SKIN *
  

  18.*

• SEAL AND FOIE GRAS P TÉ EN CROÛTE, BLACKCURRANT JELLY AND MUSTARD FROM VINAIGRERIE DU CAPITAINE AND MARINATED BEETS *

  17.*

• BISON TARTAR WITH BALSAM FIR, HEMP, EGG YOLK AND CRISPY CORN *
  

  19.*

• CUCUMBER FROM ÉLISABETH, FRESH AND CRISPY NORDIC SHRIMPS WITH PICKLE SALT, SHEEP YOGURT WITH DILL AND CARAWAY
  

  17.

• FOIE GRAS TERRINE WITH MICHEL JODOIN EAU-DE-VIE, BLACK APPLE JELLY, APPLE CAKE **
  

  25. **

• QUÉBEC CHEESES, NOUGATINE, BUTTER AND BRIOCHE BREAD WITH GILLES HONEY (75g or 150g)
  

  14./25.

Meat

• BEEF CHEEK, CARROTS WITH SUMAC, CARROT PURÉE, PARSLEY VINEGAR, BEEF MARROW AND LABRADOR TEA COOKING MEAT JUICE *

  42.*

• DUO OF BLACK PUDDING AND CABBAGE BLOOD PUDDING SAUSAGE FROM MARCEL AND ROBERT WITH SWEET CLOVER, MASHED POTATOES, APPLE CONFIT AND COOKING MEAT JUICE (1$ will be donated to Centraide)

  28.

• BRAISED QUÉBEC LAMB, CREAM OF ROASTED TOMATOES, RATATOUILLE AND HERB TUILE FROM OUR GARDEN *
  

  35.*

• CHICKEN BREAST FROM CHARLEVOIX, CRUSHED CORN WITH GRILLED CANOLA OIL, LOVAGE, CRISPY POLENTA AND COOKING POULTRY JUICE

  32.

• BUTCHER’S CUT, GARLIC FLOWER BUTTER, GREEN VEGETABLES FROM ÉLISABETH, FRIES, GREEN ALDER COOKING VEAL JUICE *

  38.*

Fish

• ARCTIC CHAR, BREAD CRUST, GRENOBLOISE-STYLE SAUCE WITH RHUBARB AND DAISY BUTTONS, LEEK AND LETTUCE

  32.

• QUÉBEC walleye POACHED IN KM12 GIN, HOLLANDAISE SAUCE, YELLOW BEETS WITH KM12 SPICES, FRESH FENNEL *

  38.*

• SCALLOPS FROM LES ÎLES, LAC ST-JEAN FAVA BEAN CREAM WITH SWEETGALE, BACON CHOWDER CONDIMENTS WITH MARITIME AND WILD HERBS **
  

  42.**

Vegetarian

• FRESH PASTA FROM MAXIME, WITH WILD AND CULTURED MUSHROOMS, THALIA CHEESE FROM FROMAGERIE DU PRESBYTÈRE, TOASTED BREADCRUMBS AND SAGE
  

  29.

Side order

• POTATO PUREE

  9.

• PONT-NEUF FRIES

  9.

Delicacy

• PAN-SEARED OR TERRINE FOIE GRAS

  19.

• SCALLOP PER UNIT
  

  11.

• BLOOD PUDDING OR CABBAGE BLOOD PUDDING SAUSAGE

  9.

• SEARED MUSHROOMS

  10.

Dessert

• SEABUCKTHORN MERINGUE PIE, CARAWAY ENGLISH CREAM

  13.

• “CHÔMEUR” PUDDING WITH MAPLE SYRUP FROM MR. PINETTE
  

  12.

• LABRADOR TEA CRÈME BRÛLÉE

  12.

• ICE CREAM SANDWICH, SPRUCE, CHOCOLATE AND SALTED CARAMEL

  13.