$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 MESCLUN MAISON

assorted greens with a virgin olive oil
and fresh herbs vinaigrette

SALADE D’ENDIVES AU BÉNÉDICTIN

Belgian endives, walnuts and Québec’s artisan
blue “Bénédictin” with a cider dressing

HORS D’ŒUVRE VARIÉS

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

MOUSSE DE POISSON FUMÉ

smoked whitefish mousse
with grilled Japanese eggplant

PÂTÉ DE CAMPAGNE

pork and chicken liver pâté
with a mushroom salad and gherkins

TERRINE DE FOIE GRAS

with kumquat compote (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,
pine nuts, and an artichoke tortellino

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:

MORUE CHARBONNÌERE BASQUAISE

steam-roasted steam-roasted Black Cod fillet
with red, green, and yellow pepper, tomato, onion,
fingerling potato and a red wine jus

LOUP DE MER PROVENÇAL

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

saumon EN SALADE DE QUINOA

steam roasted salmon fillet on a quinoa salad
with aubergine, asparagus and zucchini  

MOULES AU LARD ET À LA MAUDITE

Atlantic mussels steamed in strong
Québec Ale with smoked bacon

NOIX DE ST-JACQUES AUX POIREAUX

seared Atlantic scallops with braised leeks,
roasted Jerusalem artichokes & salsifis,
served with a saffron & Pernod sauce

POULET GRILLÉ

chicken supreme with grilled zucchini,
roasted artichokes, tomato jam
and an arugula, basil and hazelnut  pistou

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, and a parsnip and apple purée

ÉCHINE D’AGNEAU EN NAVARIN

slowly braised Alberta lamb neck with
Spring vegetables and a red wine jus

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

CÔTE DE PORC BERKSHIRE

seared Berkshire pork rib served with
pomme fourchette, citrus endive, sautéed watercress,
white wine reduction and goji berries

TRIPES À LA TRIPEL

lean beef tripes gently braised in tomato
and Québec strong ale

STEAK TARTARE DE BISON

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

STEAK FRITES

8oz New York cut striploin,
served with frites and a Bordelaise sauce

PAVÉ DE BœUF AU POIVRE

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

RISOTTO AUX ASPERGES

carnaroli risotto with asparagus, pinenuts,
shaved fennel, white wine, and Parmesan

ESTOUFFADE DE TOFU PROVENÇALE

organic fresh soft tofu cooked  sous-vide
with finely diced Provençal 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