Trio of appetizers
composed of : - Nougat of «Le Petit Prince» goat cheese with dried fruit. - Verrine of salmon gravlax and avocado cream - Old cheddar gougère.
Vegetarian option: Marinated peppers instead of salmon.
Homemade foie gras with coureur des bois
presented on a homemade brioche with cranberries and dark chocolate, fig confit and champagne jelly. Accompanied by baby spinach.
Duck confit risotto
A risotto cooked with Québec pulled duck and a creamy foie gras sauce with Coureur des Bois whisky.
Tartachoux choco
A tartlet filled with crispy praline, a light dark chocolate mousse and topped with a crunchy chou filled with chocolate custard and decorated with vanilla ganache.
Lobster arancini
Risotto ball filled with lobster, then breaded and served with a bisque of Prince Edward Island mussels and shrimp, all on an arugula salad.
Arctic char
Oven-baked streak topped with a sauce made with apple cider, shallots, maple syrup and fresh herbs. Accompanied by sweet potato gnocchi and market vegetables.
Caribou on the spot
Raspberry mousse with white chocolate crispy insert, red icing on an almond cookie and a chocolate caribou decoration.
Gourmet little pie
Double-cream Brie, pear, pecans and cranberries in a beer sauce, served in puff pastry with a mesclun salad.
Elk stew
Elk meat marinated and stewed for many hours in red wine and spices, served with carrots, mushrooms and brussels sprouts roasted with mustard and bacon.
Végétarien:
Signature and modern cocktails
Our cocktail menu offers a selection of original creations and revisited classics, all prepared with a modern, creative touch.Discover unique flavors and surprising combinations.
Creations
Discover our signature cocktails and be surprised by our audacious combinations.
Classics
Rediscover your favorite cocktails with a modern touch and elegant presentation.
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