Chez Boulay offers seasonal menus inspired by the rich Quebec territory.

Soups
- Soup
  
  3.
Dishes
- Le Bûcheron
  
  Beef flat iron steak, sunny side up egg, béarnaise sauce, poutine with Gabrielle potatoes with fir salt, bacon and onions, mixed green salad
  
  21.
- Le Bec Sucré
  
  Butternut and sweet clover waffle, pepper alder cream cheese, red berry jam, buckwheat crumble, bacon
  
  19.
- Le Pêcheur
  
  Fishcake with nordic shrimps, poached eggs,pickles, hollandaise sauce, potatoes with fir salt
  
  20.
- Le Chasseur
  
  Pulled duck glazed with blackcurrant on croissant, celery root and apple purée, parsnip roasted salad, sunny side up egg, Chemin Hatley cheese
  
  19.
- Le Petit Bonheur
  
  Vegetarian sandwich on brioche bread, smoked portobellos, mille-îles sauce, végé pâté with gratinated cheddar from l’Île-aux-grues, over well done egg, lettuce, tomato
  
  19.

Brunch comes with two long espresso, tea or one latte served in a bowl. Toast and home made jams only on demand.
Extra homemade croissant

3.50
Extra slice of bacon Fortin glazed with cognac

5.
Mimosa pear and cranberry

8.
Alcohol coffee

( 1 once coureur des bois ou avril ou barista )

5.
Fresh fruit juice

5.

Starters choice
- Soup of the day or mixed green salad
- Cooked oyster, potatoes emulsion, breadcrumb with chorizo from Charlevoix
  
  +3./un
- Foie gras terrine, brioche bread, apples, wild mushrooms nougatine
  
  15.
Main dishes
- Homemade blood pudding on focaccia bread, caramelised apples, braised onions, sunny side up egg, sunflower tendril
  
  19.
- Chickpeas salad with goat cheese, roasted tomatoes, cauliflower, milkweed, honey and lemon balm vinaigrette
  
  18.
- Tartiflette with Pied-de-vent cheese, bacon, green salad and mushrooms vinaigrette
  
  21.
- Hanger steak, potato purée cooked with brown butter, grilled brocolis, cooking jus with shallots and sweetgale
  
  25.
- Hake fillet with semolina crust, mashed Gabrielle potatoes from Orléans Island with arugula and buckwheat pistou
  
  20.
DESSERTS
- Dessert of the day or crème brûlée
  
  4.

Tablas de aperitivos
- Tabla de embutidos de la casa: salchicha con especias de nuestros bosques, mostaza de grosella, rillette de cerdo con pimienta de agua, encurtidos, gravlax de ciervo con aliso verde*
  
  30. / 2 pers.
- Tabla de mariscos de la casa: croquetas de bacalao con mirto de turbera, rillette de esturión con alcaravea de Gaspesia, rábanos frescos, arenque ahumado de las Islas de la Magdalena, camarones nórdicos con hierbas del río*
  
  30. / 2 pers.
- Tabla de quesos: surtido de quesos finos de Quebec (6 porciones de 25 g), croûtons, miel de nuestro techo*
  
  26. / 2 pers.
- Terrina de foie gras de pato (50g) de la granja Le Canard Goulu, chutney y vinagre de sauco, bayas de sauco inmaduras y pan brioche**
  
  20. / pers.

* Paquete del hotel Extra 8./tabla.
** Paquete del hotel Extra 8./pers.
Estos platos pueden ser preparados sin gluten.

Aperitif platters
- Signature meat platter : cured artisanal sausage, pickled vegetables in cider vinegar, game terrine with poultry liver mousse and green alder, apple mustard with nuts from Quebec, bison brisket with caraway seeds*
  
  32. / 2 pers.
- Signature seafood platter : halibut rillettes with sweet gale, celery root emulsion with Antoine’s seaweed, grilled whelks from the Côte-Nord with marshpepper smartweed, grilled sandwich with fresh water shrimp mousse and salted herbs from the Lower St. Lawrence River*
  
  30. / 2 pers.
- Signature cheese platter : assortment of Quebec cheeses (6 portions of 25 g), grissini bread, our friend Gilles’ honey*
  
  30. / 2 pers.
- Terrine of duck foie gras (50 g) from Le Canard Goulu farm with toasted barley, blue honeysuckle with malt syrup, pickled onions and toasted brioche**
  
  20. / pers.

* Hotel package : Extra 6./platter
** Hotel package : Extra 8.
Also available gluten free.

Entradas
- Sopa del día con guarnición
  
  11.
- Sopa de cebolla en cappuccino con queso Hercule de Charlevoix fundido sobre croûton
  
  13.
- Bisonte soasado con aceite de canola tostado de la Coop du Cap, vinagreta de ajo negro, alcaparras de margarita marinadas, arroz silvestre y hierbas frescas**
  
  16.
- Carpaccio de trucha con algas de Gaspesia, corazón de espadaña, pepino tostado de la granja Quatre Temps, enebro inmaduro, crema fresca y pan frito**
  
  16.
- Tomates ancestrales, queso buffarella de St-Lin, salsa vierge de grosella de la Isla de Orleans y aceite de cáñamo, pan tostado*
  
  15.
- Vieiras crudas de la Côte-Nord con vinagre de trébol dulce, colinabo, crema aigrelette de flor de trébol dulce, aceite de hierbas y avellanas de Quebec*
  
  15.
- Pastel de carne de lobo marino de las Islas de la Magdalena cocinado en sartén, ragú de champiñones de Quebec, huevo tierno crocante*
  
  15.

* Paquete del hotel: Extra 4.
** Paquete del hotel: Extra 5.
Estos platos pueden ser preparados sin gluten.

Appetizer
- Soup of the day with garnish
  
  11.
- Cappuccino onion soup, chaga and crouton with melted Louis d’Or from Sainte-Élizabeth-de-Warwick
  
  13.
- Blood pudding with sweet fern on caramelized onion tartelette, apple purée and cooking jus with blackcurrant Madérisé from Cassis Monna & Filles*
  
  14.
- Cured goose breast, crispy salsify, cattail heart vinaigrette, crème fraîche with wild celery root**
  
  16.
- Squash tart glazed with birch syrup, pumpkin seed praliné with brown butter, fresh goat cheese, squash purée, pickled endives*
  
  15.
- Venison carpaccio, horseradish vinaigrette, cabbage, colza and mustard condiment, potato crisps with charred onion salt**
  
  16.
- Confit trout with sumac, seaweed beurre nantais, smoked and fresh mussels from the Magdalen Islands, Gabrielle fingerling potatoes, spinach and leek*
  
  15.

* Hotel package : Extra 3.
** Hotel package : Extra 5.
Also available gluten free.

Vegetarian
- Spelt and oat risotto with leeks, mustard greens and young swiss chard with Vincent,s sweet clover vinegar
  
  26.
- Stewed chickpeas and beans with spices from our forest, roasted squash, pumpkin seeds with wild caraway, arugula with garlic flower
  
  25.

Opciones vegetarianas
- Arroz silvestre cremoso con trigo sarraceno y raíz de apio silvestre, verduras del mercado, salsa vierge de apio y apio de monte
  
  25.
- Tomates ancestrales, queso buffarella de St-Lin, salsa vierge de grosella de la Isla de Orleans y aceite de cáñamo, pan tostado
  
  26.

Meat
- Braised beef cheek, patia-style scalloped potatoes with camelina, roasted carrots, pickled mushrooms with larch, cooking jus*
  
  32.
- Angus beef flat iron steak, jerusalem artichoke purée with black garlic, kale, pont-neuf fries with spruce salt, veal cooking jus with foie gras*
  
  31.
- Roasted guinea fowl breast, sautéed mushrooms, slow cooked celery root, braised onions, willowherb milk¹
  
  28.
- Cut of game meat, maple and elderberry vinegar roasted beets, fried polenta and poplar demi-glace
  
  Market price.
- Confit lamb from Kamouraska, stewed chickpeas and beans with spices from our forest, roasted squash, pumpkin seeds with wild caraway, arugula with garlic flower**
  
  34.

Extra seared duck foie gras from Le Canard Goulu farm

16.
Extra seared large scallop

9.
Extra blood pudding or cabbage and leek blood sausage

10. / 9.

¹ : With the purchase of this dish,$1 will be donated to the Cancer Research Society
* Hotel package : Extra 5.
** Hotel package : Extra 8.
Also available gluten free.

Carne
- Mejilla de res estofada, puré de papas, champiñones ostras confitados, coles de Bruselas asadas con tocino, gravy con álamo balsámico*
  
  32.
- Entraña de res Angus, zanahorias asadas, crema agria con cebolla caramelizada y hierbas frescas, papas fritas pont-neuf, salsa de arce y madreselvas azules ahumadas*
  
  30.
- Pechuga de gallina de Guinea cocinada en sartén, papas con flor de ajo, frijoles asados con camelina, croqueta de queso 1608 y gravy¹
  
  28.
- Caza del momento, papas gratinadas con champiñones, champiñones salteados, cebollas asadas y glaseado con abeto balsámico
  
  Precio del mercado.
- Dúo de morcillas del bistró: morcilla de col y puerro de mi padre y Marcel, morcilla negra con helecho dulce, manzanas asadas, puré de coliflor, coliflor frito y marinado
  
  26.

Extra foie gras salteado

16.

¹ : 1$ será donado a la Fundación Petits Bonheurs con la compra de este plato
* Paquete del hotel Extra 6.
** Forfait de l’hôtel Extra 8.
Estos platos pueden ser preparados sin gluten.

Fish
- Seared Arctic char, gnocchi, leeks, young chard with sweet clover vinegar from Vincent, oat and sweet clover milk
  
  28.
- Poached Atlantic cod in Ungava gin, juniper hollandaise, potatoes, watercress and sunflower seeds, cabbage with smoked herring from the Magdalen Islands*
  
  32.
- Scallops from Gaspésie and meatloaf with seal from the Côte-Nord, parsnip purée with caramelized onions, salsify in butter, buckwheat and cooking jus with balsam fir**
  
  35.

* Hotel package : Extra 8.
** Hotel package : Extra 9.
Also available gluten free.

Pescados y mariscos
- Trucha ártica cocinada en sartén, arroz silvestre cremoso con trigo sarraceno y raíz de apio silvestre, verduras del mercado, salsa vierge de apio y apio de monte
  
  28.
- Fletán del Atlántico, polenta cremosa con té de Labrador, maíz y calabacines asados, calabacines frescos y sopa de bogavante**
  
  35.
- Grandes vieiras de Gaspesia soasadas, sémola de avena nuda con pesto de ortiga, acelgas, salsa vierge de mejillones ahumados de las Islas de la Magdalena y comino silvestre**
  
  36.

* Paquete del hotel Extra 8.
** Paquete del hotel Extra 9.
Estos platos pueden ser preparados sin gluten.

Group menu - 41$ **

Starters choice
- Soup of the day with garnish
- Salad
Main dishes choice
- Confit duck leg, roasted yellow beets, red beet purée with pine forest spikenard, cooking jus with blackcurrant madeira from Cassis Monna & Filles
- Seared salmon, roasted and fried fingerling potatoes with watercress, spinach, sauce vierge with sunflower seed oil and juniper berries, sunflower seed milk
- Pearl barley croquette with herbs, sautéed green vegetables with sweetgale, green pea purée and sunflower seed sauce vierge
Desserts
- Our pastry Chef’s desert
- Coffee or tea
Group menu - 52$

Starters choice
- Cappuccino onion soup, crouton with melted Hercule cheese from Charlevoix
- Marinated scallops with cranberries, leek purée with Labrador tea, scallop crisp, fermented milk vinaigrette
Main dishes choice
- Braised beef cheek in organic red currant vinegar, potato purée with brown butter, glazed carrots
- Seared salmon, roasted and fried fingerling potatoes with watercress, spinach, sauce vierge with sunflower seed oil and juniper berries, sunflower seed milk
- Pearl barley croquette with herbs, sautéed green vegetables with sweetgale, green pea purée and sunflower seed sauce vierge (vegan and gluten free on demand)
Desserts
- Our pastry Chef’s desert
- Coffee or tea

Acompañamientos
- Ensalada verde y vinagreta de cerezo silvestre
  
  10.
- Verduras de temporada con hierbas
  
  10.
- Puré de papas
  
  10.
- Papas fritas pont-neuf
  
  9.
- Champiñones salteados con chalotes
  
  10.

Foie gras salteado

16.
Gran vieira chamuscada

9.
Morcilla negra o morcilla de col y puerro

10. / 8.

Side orders
- Mixed green salad with birch syrup vinaigrette
  
  10.
- Seasonal vegetables with herbs
  
  9.
- Patia-style scalloped potatoes with camelina
  
  10.
- Pont-neuf fries
  
  9.
- Sauteed mushrooms with shallots
  
  12.

Postres
- Nage de frutas rojas de temporada, parfait helado de pícea, tuile de arce
  
  10.
- Tarta de espino amarillo con merengue y crema inglesa de alcaravea silvestre
  
  10.
- Sorpresa de chocolate con arce, salsa de manzana, semillas de girasol y pop-corn caramelizado*
  
  12.
- Crème brûlée de baya de enebro
  
  9.
- Plato de quesos finos de Quebec: (3 porciones de 25 g), croûtons y miel de nuestro techo**
  
  14.

* Paquete del hotel Extra 2.
** Paquete del hotel Extra 4.
Estos platos pueden ser preparados sin gluten.

Dessert
- Dessert to share : sugar pie cheesecake, confit red currant
  
  18. / 2 pers
- Sea buckthorn and meringue pie, crème anglaise with caraway seeds
  
  10.
- Chocolate and maple surprise, confit cranberries, candied popcorn *
  
  12.
- Crème brûlée with buckwheat honey from Floramiel, confit blackcurrant
  
  9.
- Assortment of Quebec fine cheeses: (3 portions of 25g), grissini bread, honey from our friend Gille**
  
  14.

* Hotel package : Extra 2.
** Hotel package : Extra 4.
Also available gluten free.

Enjoy one of our many vin de pays or grands crus with your meal, one of our sparkling wines or savour one of our cocktails on your special occasions…

Explore local or international wines; our vast selections can be paired with any choice from our menu, seducing the most demanding connoisseur.