$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, and fingerling salad

MOUSSE DE POISSON FUMÉ

smoked whitefish mousse
with grilled Japanese eggplant

SAUMON AU GROS SEL ET EN TARTARE

duo of salmon tartare and Gravlax

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:

SAUMON RÔTI AUX LENTILLES

steam-roasted salmon fillet with a red wine
beurre rouge, on a bed of lentils Du Puy

LOUP DE MER PROVENÇAL

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

DOS DE MORUE CHARBONNIÈRE RÔTI

steam-roasted Black Cod fillet with
a red pepper Beurre Blanc

NOIX DE ST-JACQUES AUX POIREAUX

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

POULET BASQUAISE

chicken suprême with roasted peppers,
tomato and white wine

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

TRIPES À LA TRIPEL

lean beef tripes gently braised in tomato
and Québec strong ale

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

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 À LA COURGE

carnaroli risotto with squash, sage,
white wine, and Parmesan

RAGOÛT DE CÈPES ET DE SEITAN

cèpe mushrooms ragoût with whole wheat
seitan and almond, seared polenta, tomato
jam, roasted Fall 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