$39 MENU $49 MENU BACK
This $39 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 three 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
MOUSSE DE POISSON FUMÉ smoked whitefish mousse with grilled Japanese egplant
TARTE NIÇOISE Provençal pastry tart with caramelized onions, tomato, olives and anchovies; served with an arugula salad
PÂTÉ DE CAMPAGNE pork and chicken liver pâté with a mushroom salad and gherkins
LANGUE D’ÉLAN SAUCE GRIBICHE Wapiti tongue served warm on a fingerling potato salad, with a caper and cornichon vinaigrette
OREILLE DE COCHON AUX LENTILLES crispy sow’s ear strips served with lentils Du Puy from France’s volcanic soils, and watercress
TERRINE DE FOIE GRAS with kumquat compote (add $10 per portion ordered)
Your menu can feature any three main courses from this list:
FILET DE SAUMON AUX LENTILLES steam-roasted salmon fillet with a red wine beurre rouge, on a bed of French lentils Du Puy
MOULES AU LARD ET À LA MAUDITE Atlantic mussels steamed in strong Québec Ale with smoked bacon
POULET BASQUAISE chicken suprême with roasted peppers, tomato and white wine
CONFIT DE CANARD free-range duck leg, served with potatoes au gratin
RISOTTO AUX CHAMPIGNONS risotto with shitake, Portobello, button and oyster mushrooms, and Parmesan
JOUE DE BœUF BOURGUIGNONNE beef cheek braised in red wine with button mushrooms, pork lardons, and a parsnip and apple purée
JARRET D’AGNEAU AUX PRUNEAUX lamb shank braised with prune and Madeira on a bed of Quinoa
TRIPES À LA TRIPEL lean beef tripes gently braised in tomato and Québec strong ale
FOIE DE VEAU AUX FIGUES calf liver with figs, Port, pork lardons, and braised pearl onions
CHOUCROUTE À L'ALSACIENNE marinated cabbage braised in white wine, with ham hock, pork belly, and sausages
CÔTE DE PORC À LA MOUTARDE seared 10oz prime rib of pork with an old-fashioned mustard and crème fraîche sauce
STEAK FRITES grilled 8oz New York cut striploin served with a fine herbs butter and frites
Your menu can feature any three desserts from this list:
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 witha lychee sorbet
PARFAIT PRALINÉ frozen coffee parfait with almond brittle and a chocolate sauce
ASSIETTE DE FROMAGE a selection of Artisan cheeses from Québec (Add $5 for each cheese plate ordered)
RIOPELLE: a soft cheese with a creamy texture from Île-aux-Grues
TOMME DE GROSSE ISLE: an organic mild semi soft texture cheese
RASSEMBLEU: a mild blue cheese rolled in ashes and certified organic
