$49 Dinner Menu

This $49 menu is available when booking a private function
and is subject to a minimum occupancy charge
for the exclusive use of the room.

Your menu can feature any four appetizers from this list:

SOUPE À L'OIGNON GRATINÉE

gratinée onion soup with Emmenthal
(add $5 per soup ordered)

SALADE MAISON

assorted greens with fennel, beet, kale, red
watercress, and a honey mustard vinaigrette

BORÉCOLE AU FROMAGE DE BREBIS

kale, pistachios, charred baby leeks,
Monforte fresh sheep cheese, olive oil vinaigrette

HORS D’ŒUVRE VARIÉS

antipasto of grilled eggplant, mushroom salad,
tomatoes, guacamole, celeriac, and asparagus

 SALADE DE POISSON MARINÉ AUX AGRUMES

ceviche-style of local whitefish marinated in citrus
with corn, avocado and taro root chips

TARTARE DE SAUMON

with caperberries, lemon, virgin olive oil

TERRINE DE TÊTE ET QUEUE

head to tail, “meaty” pork terrine  

TERRINE DE FOIE GRAS

with a grape jelly (add $10 per portion)

OREILLE DE COCHON AUX LENTILLES

crispy sow’s ear strips served
with lentils du Puy from France’s
volcanic soils, and organic watercress

L’OS DE CRÔ-MAGNON

Neanderthalesque bone marrow
with a parsley salad & vanilla dressing

CRÈTES DE COQ

braised cocks’ combs with mushroom and pinenuts

TARTE NIÇOISE

Provençal pastry tart with caramelized onions,
tomato, olives and anchovies; served with an arugula salad

VOL-AU-VENT D'ESCARGOTS

escargots in puff pastry with leeks, garlic,
fresh herbs, served with celeriac remoulade

Your menu can feature any five main courses from this list:

 FILET DE MAQUEREAU GRILLÉ

grilled Mackerel fillet, fava beans, grape tomato,
crushed almonds, fennel and verjus

 LOUP DE MER PROVENÇAL

striped bass filets “a la plancha”,
olives, tomatoes, chick peas, red pepper

 SAUMON RÔTI AU QUINOA

steam-roasted West Coast steelhead Salmon
with a cold quinoa and aubergine salad

 MOULES AU PORC FUMÉ ET À LA MAUDITE

Atlantic mussels steamed in strong
Québec Ale with smoked pulled pork

 POULET GRILLÉ

chicken supreme with grilled zucchini,
red peppers, tomato jam
and an arugula, basil and hazelnut  pistou

LAPIN AUX ORTIES

boneless rabbit with stinging nettle sauce,
pinenuts and & smoked leeks on fresh pasta

CONFIT DE CANARD

free-range duck legs,
served with potatoes au gratin

CASSOULET À L'ANCIENNE

braised white lingot beans with lamb,
pork belly, Toulouse sausage and duck confit

JOUE DE BœUF BOURGUIGNONNE

beef cheek braised in red wine
with button mushrooms pork lardons

GIGOT D’AGNEAU DE L'ALBERTA

roasted fresh Alberta leg of lamb
with a lemon and rosemary jus,
mushroom croquette and asparagus

CHOUCROUTE À L'ALSACIENNE

marinated cabbage braised in white wine,
with ham hock, pork belly, and sausages

T-BONE DE BERKSHIRE

seared Berkshire pork T-bone steak
served with  pomme fourchette, sautéed watercress,
white wine reduction and goji berries

TRIPES À LA TRIPEL

lean beef tripes gently braised in tomato
and Québec strong ale

 BAVETTE FRITES

grilled 5oz Alberta flapmeat steak
served with caramelized shallots and frites

STEAK TARTARE DE BISON

grass-fed bison, well seasoned,
topped with cracked pistachios, and served with frites

PAVÉ DE BœUF AU POIVRE

8oz centre cut filet with a green peppercorn,
cream and Brandy sauce. Served with frites.

ENTRECÔTE DE BISON

8oz grassfed bison ribeye steak, celeriac purée,
Hen of the Woods, roasted vegetables

(add $5 per steak ordered)

RISOTTO AUX ASPERGES

carnaroli risotto with asparagus, white wine, and Parmesan

FRICASSÉE DE CHAMPIGNONS

mushroom fricassée with seared polenta,
tomato jam, and roasted vegetables 

Your menu can feature any four desserts from this list:

BABA AU RHUM

"Baba" soaked in vintage rum, served with fruits and cream

MOUSSE AU CHOCOLAT

made with French dark chocolate

CRÈME BRÛLÉE AU B52

served with fresh berries

SALADE DE FRUITS FRAIS,
SORBET AUX LITCHIS

fresh fruit salad with a lychee sorbet

COUPE DE GLACE ET SORBETS

Prune and Armagnac ice cream coupe
with passion fruit, and lychee sorbets

PARFAIT PRALINÉ

frozen coffee parfait with almond
brittle and a chocolate sauce

TARTE AU CITRON

lemon tart served with fresh berries

GÂTEAU AU CHOCOLAT

chocolate cake with fruit salad
and a Passion fruit sorbet