Dinner menu

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

n an artisan brioche bun, yak patty, old cheddar, marinated red onions, heirloom tomatoes, bacon, homemade pickles, baby spinach. Accompanied by mesclun and home fries.

Prepared with shallots, carrots, celery, roasted pecans, blue cheese, spinet sauce and served with arugula salad and homemade croutons.

Cold soup of ancestral Quebec tomatoes and summer vegetable tartar, served with mini bocconcini cheeses and croutons.

Crunchy puff pastry filled with homemade hazelnuts spread and decorated with milk chocolate and praline ganache, almond flakes and sugar pearls.

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

Braised for 4 hours in a marinade of maple syrup, bourbon whiskey and smoked bacon, served with potato wedges and sweet-and-sour maple sauce.

Prepared with a creamy avocado and ricotta sauce, rice vinegar, shallots and cucumber slices. Accompanied by croutons and onion shoot.

Prepared with gin and maple syrup, presented on a color-changing sauce. Accompanied by croutons, cucumber and pink pepper whipped cream cheese.

Illusion of an ice cream stick in cookie, blueberry mousse and icing, zebra-striped with lemon cream, almond flakes and homemade blueberry guimauve.

Fresh salmon steak in a parmesan, smoked paprika and panko crust, served with baby spinach and arugula pesto risotto.

Duck confit wrapped in a doughnut and panko paste. Accompanied by an orange sauce.

Risotto ball with arugula pesto, filled with poutine cheese and breaded. Accompanied by a sauce of herbs, coconut milk and cashews.

Smooth cookie and pistachio mousse, raspberry insert and spiral, decorated with pistachio chips and fresh raspberries.

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

Melt-in-the-mouth, cooked at low temperature in a bouillon with garlic, tomato and thyme. Accompanied by vegetables and homemade gnocchi.

Crunchy chocolate cookie, brownie bits, chocolate custard, decorated with fresh mint balls and fresh mint leaves.

In poutine style with a Chic Choc spiced rum sauce, artisan cheese curds, marinated peppers, zucchini and sun-dried tomatoes.

From Quebec, served on a cherry and Coureur des bois sauce, with Sarladaise potatoes and vegetables.

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.