For starters…
- Fresh oysters, mignonette 3 per unit
- Rockefeller oysters 5 per unit
- Jerusalem artichoke cream, black garlic purée, parsley oil 9
- Os à la moelle, jus de bœuf, gremolata 15
- Honey roasted squash, pecans, fresh goat cheese, watercress 11
- Kamouraska smoked sturgeon, blinis, fresh cream 17
- Seasonal burrata Half 17 | Whole 29
- Foie gras torchon, Auberge grapes, brioche 24
- Wild mushroom mille-feuille 19
- Homemade charcuteries platter, pickles, mustard Small 22 | Large 38
- Swiss cheese fondue by Marc Bolay (Min 2 pp) 35 per pers | xtra 7 for seasonal vegetables
Meats
- Spit roasted cornish hen Half 19 | Whole 36
- Angus flank steak 10 oz 28
- Mustard and herb rack of lamb Half 36 | Whole 68
- Alberta beef rib 40 oz to share 109 (dry-aged 14 days) | 129 (dry-aged 28 days)
- Sauce of your choice Thyme juice, béarnaise sauce, peppercorn sauce
Fish and seafood
- Arctic char filet meunière style 29
- Newfoundland blue mussels, green peas, bacon 23
- Whole lobster thermidor style, cognac, rosemary 55
- Salt-crusted seabass to share Market price
On the side...
- spit roasted cauliflower Cacio e Peppe 9
- Garlic rapinis 8
- Roasted beats, fresh cream, dill 7
- Truffle rigatoni mac and cheese style 13
- Aligot 9
- Green salad, aubergiste vinaigrette 6
- French fries, mayonnaise 5
And to gild the lily…
- Quebec mixed cheese platter 16
- Roasted pineapple, vanilla ice cream & dune pepper 10
- Iced chocolate truffé cake 9
- Lemon pie, meringue 10
- Apple clafoutis, salted caramel 9
- Espresso martini (Vodka Belvedere, kahlua, espresso) 16
Bar Menu
Not available at the moment
Executive Chef : Amédée Bécherraz
We use local products and are very concerned about their traceability
Taxes and gratuities are extra