Caribou apéro board - 23
2 charcuteries of the moment, 2 Quebec artisanal cheeses, grapes, toasted bread, homemade trempettes, assorted nuts and homemade pickles.
Cod goujonnettes - 6 for $14 - 12 for $22
Crispy breaded cod bites with homemade tartar sauce and lemon wedges.
Pink radish dip - 14
Slices of radish mixed with Greek yogurt with garlic and herbs, olive oil, served with crispy vegetables and slices of crispy baguette.
Duck legs - 6 for $14 - 12 for $22
From Brome Lake, lacquered with maple and barbecue sauce and served with herb sour cream.
Deer Gravlax - 17
Deer meat prepared in gravlax, sour cream prepared with salty herbs from the Lower St. Lawrence, beet pickles, cranberry confit and bagel croutons.
Goat’s cheese and asparagus tartlet - 14
Cheddar shortcrust pastry topped with zucchini caviar and a goat’s cheese and ricotta mousse. Accompanied by fresh asparagus, asparagus pickles and a seasoned arugula salad.
Between lake and ocean - 16
The freshness of Arctic char tartar with lemon and fennel, combined with salmon gravlax prepared with ice cider and maple syrup, served with a creamy pink peppercorn sauce and crispy baguette slices.
Crab cake - 17
Authentic recipe with crab meat, potatoes, herbs, gherkins, capers, all coated in a crispy breading. Served with a lightly lemony cream sauce.
Wild seal from Magdalen island* - 18
In tataki with a sour cream with herbs from the Lower St. Lawrence, Eastern Townships sea buckthorn coulis, rice vermicelli and mustard caviar.
Yak Burger - 25
In an artisan brioche bun, yak patty from East Bolton's Yakiti Yack Farm, maple candied onions, double cream brie, cucumber pickles, homemade mayonnaise, baby spinach. Accompanied by mesclun and home fries.
Gourmet option: add crispy bacon + $2
Rainbow trout - 32
From the bobbin fish farm, lacquered with maple lemon butter, served with a pea velouté and grilled chorizo, then decorated with a roasted pecan gremolata.
Golden cauliflower - 25
Sliced cauliflower cooked in butter and mild spices, with sweet potato and lime purée, beluga lentils, roasted pistachio chips and fresh herbs.
Bison osso bucco - 39
Braised for several hours in a red wine bouillon with herbs and vegetables, served with a creamy cheese curd polenta.
Nagano pork ribs - 32
100% Québec, marinated in a chocolate and stout beer sauce, then baked and served with a large potato filled with bacon and old cheddar cheese.
My little duck - 34
Plancha cooked Quebec duck breast, with a lighlty sour beet and raspberry sauce, served with turmeric risotto.
Beef flank steak - Market price
From the Jean Talon market, on the grill, sauce of the moment, mesclun and homemade fries.
Aged beef prime rib* (to share ... or not) - Market price
AAA Canadian beef aged 60 days, marrow bone and sauce of the day, served with a bacon and old cheddar garnished potato and mesclun.
A strawberry good idea ! - 13
A meringue circle filled with vanilla custard, whipped cream, strawberry coulis and fresh strawberries.
Lemon raspberry - 12
Crunchy almond cookie topped with raspberry coulis and lemon curd decorated with jelly mint and fresh raspberries.
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