| Our Appetizers |
|
| Fresh fish soup and its rouille |
11.50 |
| Endive salad with blue cheese
and walnuts |
8.50 |
|
Sautéed cèpes and escargots with garlic butter |
10.50 |
|
Stuffed portobello mushroom with goat
cheese |
9.75 |
| Beef carpaccio with blue
cheese and balsamic vinegar |
9.75 |
| Homemade duck foie gras with
fruit chutney |
17.50 |
|
Mixed green salad |
6.00 |
| |
|
 |
Our
Main Meals |
|
| Handcut beef tartare with
sautéed potatoes |
22.00 |
| Grilled beef filet mignon
with pepper sauce |
29.50 |
|
Grilled shrimp and scallop on a rosemary skewer |
27.50 |
|
Provençale braised Alberta lamb shank |
27.50 |
|
Milkfed veal osso bucco with fresh pasta |
29.50 |
| Mulard duck magret with
sundried cranberries |
27.50 |
| Bison medallion with
Migneron de Charlevoix |
29.50 |
| Fisherman's potluck |
27.50 |
| |
|
 |
Our Desserts |
|
| Chocolate profiteroles |
6.50 |
|
Grand Marnier crème brûlée |
6.50 |
| Tarte Tatin |
6.50 |
|
Molten chocolate and nougat brownie |
6.50 |
|
Hamel cheese plate |
8.25 |
|
15% may be added to groups
En cuisine: Le chef Patrick Tarsol
Sample of our daily Table d'Hôte |
|
|
Cream of vegetable soup or
Mixed green salad |
|
|
|
|
| Milk fed veal
liver in raspberry sauce |
16.50 |
| Sliced
chicken breast in red curry with fresh pasta |
19.50 |
| Grilled flank steak
in Meaux mustard sauce |
20.50 |
| Pan seared
Atlantic salmon with saffron sauce |
21.50 |
| Sauteed
braised veal with tarragon |
18.50 |
| |
|
|
Crème
caramel |
|
|
Group Menu
Market Potage
_____
Warm liver
mousse with pork
or
Stuffed portobello mushroom with goat cheese
____
Grilled
sirloin steak with black pepper sauce
or
Mulard duck confit with dried cranberries
or
Shrimp and scallops on a rosemary skewer
or
Creamy risotto with
prosciutto and sundried tomatoes
____
Grand
Marnier
crème brûlée
or
Chocolate crêpe
____
Coffee or tea 32$ Taxes
and
service extra |
