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.

6 bites of double-cream Brie cheese wrapped in a crispy panko crumb and served with a honey-mustard sauce.

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.

With pieces of sausage from the Jean Talon market, gratinated with old cheddar cheese and served with bread croutons.

Small potatoes and arugula salad with slices of dried duck breast, blue cheese, fresh apples, walnuts, red onions, all dressed with a creamy maple vinaigrette.

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

Roasted butternut squash, leeks, onions, pecan chips, maple syrup, all gratinated with Noyan Fritz Kayser raclette cheese.

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

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.

Authentic recipe with crab meat, potatoes, herbs, gherkins, capers, all coated in a crispy breading. Served with a lightly lemony cream sauce.

In tataki with a sour cream with herbs from the Lower St. Lawrence, Eastern Townships sea buckthorn coulis, rice vermicelli and mustard caviar.

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.

In an artisan brioche bun, lamb patty, Le Petit Prince goat cheese mousse, fresh mint, arugula salad, crispy bacon, black garlic mayonnaise. 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.

Elk meat marinated and stewed for many hours in red wine and spices, served with carrots, mushrooms and roasted brussels sprouts with mustard and bacon.

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

Winter vegetables stewed in a broth and served with the sausage of the moment from the Jean Talon butcher’s shop, beer-braised ham and a slice of toasted sourdough bread.

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

Cod glazed with maple syrup and wrapped in slices of bacon, then baked. Served with lentil caviar and pink peppercorn hollandaise sauce.

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

Prepared with a creamy spinach sauce, crumbled goat cheese, roasted hazelnuts, baby spinach and red pickled onions.

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

3 beautiful bison meatballs, served with a creamy risotto with parmesan, arugula, vegetables and topped with a homemade gravy 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.

A surprising combination of coffee tiramisu and pistachio mascarpone cream for the most gourmet of desserts.

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

Vanilla panna cotta with a Quebec blueberry and honeyberry coulis.

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

Puff pastry filled with pecan praline and praline flan. Decorated with caramelized pecans and maple whipped cream.

Tartlet filled with dark chocolate caramel, milk chocolate cream and decorated with whipped cream and crispy meringue sprinkled with cocoa.

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