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
LANGUE D’ÉLAN SAUCE GRIBICHE Wapiti tongue served warm on a fingerling
potato salad, with a caper and cornichon vinaigrette
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 ordered)
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
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 SAUMON AUX LENTILLES steam-roasted salmon fillet with a red wine beurre rouge, on a bed of French lentils Du Puy
DOS DE MORUE CHARBONNIÈRE RÔTI steam-roasted Black Cod fillet with
a red pepper Beurre Blanc
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 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
JARRET D’AGNEAU AUX PRUNEAUX lamb shank braised with prune
and Madeira on a bed of Quinoa
GIGOT D’AGNEAU DE L'ALBERTA roasted fresh Alberta leg of lamb
with a lemon and rosemary jus,
mushroom croquette and asparagus
FOIE DE VEAU AUX FIGUES calf liver with figs, Port, pork lardons,
and braised pearl onions
CÔTE DE PORC À LA MOUTARDE seared 10oz prime rib of pork with an old-fashioned
mustard and crème fraîche sauce
CHOUCROUTE À L'ALSACIENNE marinated cabbage braised in white wine, with ham hock, pork belly, and sausages
STEAK TARTARE served with frites
STEAK FRITES 8oz New York cut striploin, served with frites and a fine herbs butter
PAVÉ DE BœUF AU POIVRE 8oz centre cut filet with a green peppercorn,
cream and Brandy sauce. Served with frites.
RAVIOLE À CIEL OUVERT ET AU PISTOU open face ravioli with basil pesto, asparagus,
zucchini, red pepper, and tomato jam
RISOTTO AUX CHAMPIGNONS risotto with shitake, Portobello,
button and oyster mushrooms, and Parmesan
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 À LA BANANE 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 flourless chocolate cake with fruit salad and a Passion fruit sorbet
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
$49 MENU 
