Dinner menu

2 charcuteries of the moment, 2 Quebec artisanal cheeses, grapes, toasted bread, homemade trempettes, assorted nuts and homemade pickles.

Quebec double cream brie, caramelized with red beer, pears, dried cranberries, pecans and maple syrup. Accompanied by toasted bread crouton.

From Brome Lake, lacquered with maple and barbecue sauce and served with herb sour cream.

An onion confit shell filled with onion soup, a runny egg yolk and gratinated with a parmesan béchamel. Accompanied by arugula and croutons.

Homemade salmon gravlax prepared with Gin Trésor N°13 and maple syrup, served with goat cheese cream, mustard caviar and sesame bagel croutons.

Mini cannelloni topped with duck confit cream on a roasted squash purée and served with a homemade baconnaise sauce.

Melt-in-the-mouth sweet potato and ricotta under a gratin crumble crust with Louis d’or cheese and roasted pecans.

From the chapeaux gourmands farm, prepared with fresh parsley, garlic, shallots and roasted hazelnuts. Accompanied by a bread tuile.

Tartar with shallot ‘‘marinalgue’’, capers, seaweed, lime, cider vinegar and Espelette pepper, served with croutons.

In an artisan brioche bun, yak patty from Bolton East, candied onions, bacon, Fritz Kayser raclette cheese from Noyan, homemade mayonnaise and pickles. Accompanied by home fries and mesclun.

Ultra-melting, marinated for hours and caramelized with a barbecue sauce. Accompanied by a homemade mac and cheese with bacon.

Abadeche royal fillet grilled and then baked in olive oil, with potato risotto and red bell pepper coulis.

Slow-cooked red deer shoulder with mustard, red wine and Labrador tea. Accompanied by Chambly mushrooms, seasonal vegetables and red onion pickles.

Orzo pasta prepared with roasted squash, Chambly mushrooms and fresh baby spinach, all in a creamy double cream brie sauce.

3 delicious Yak meatballs, served with mushroom gnocchi and a creamy goat cheese, arugula and truffle oil sauce.

From the Jean Talon market, on the grill, sauce of the moment, mesclun and homemade fries.

AAA Canadian beef aged 60 days, marrow bone and sauce of the day, served with roasted vegetables and homemade fries.

A cloud of poached egg white on a pistachio custard, with a honeyberry coulis, caramelized pistachio chips and caramel opaline.

Tartlet filled with lemon zest amandine, topped with lemon cream and decorated with flambéed Italian meringue.

Prepared with dark chocolate and caramelized walnuts, placed on chocolate sand, with a scoop of pear ice-cream and drizzled with salted butter caramel.

Tartlet filled with crispy praline, candied apples, topped with hazelnut mousse and roasted hazelnut chips, drizzled with salted butter caramel.