**Seasonal dishes available on demand.
For starters…
- East Coast oysters 6 for 15 | 12 for 30
- Seasonal salad 12
- Spit roasted cauliflower, fresh herbs, cumin, raisins, almond and hazelnut butter vinaigrette 12
- Vitello Tonnato, lovage, Habadana, lemon, chanterelles, artichokes 16
- Tuna Bluefin from Quebec, salsa verde, strawberries, marinated eggplant, coriander 22
- Italian-style burrata, confit heirloom tomatoes, olive oil 20
- Grilled octopus, romesco sauce, capers, herbs, brioche 18
- Homemade charcuterie platter, garnish small 22 | large 36
To follow…
- Spit roasted cornish hen, mashed potatoes, red wine sauce, lettuce from our garden 29
- Two ways duck, cabbage, fall vegetables, genever 39
- Manhattan cut grilled beef, chanterelles, turnips, corn, confit fingerling potatoes, lettuce 38
- Aged beef rib, aligot to share (2) | 140
- Swiss fondue to share (2) | 76
- Swiss fondue menu : charcuteries, fondue & vacherin to share (2) | 120 - Extra veggetables: 7
And to gild the lily…
- Quebec cheeses platter, homemade Pretzel, apple butter 16
- Chocolate financier, mascarpone, cream and blueberries 11
- Hazelnut puff pastry, lemon curd and chocolate ganache 11
- Vacherin, vanilla ice cream, raspberry sorbet and crisps 10
- Apple and spice cake, whipped cream cheese, ice cider gel and Granny Smith sorbet 11
- Vanilla affogato 8
- Homemade sorbet 4
Bar Menu
- East coast oysters 3 each | ½dz 15 | dz 30
- French fries, mayonnaise 6
- Marinated olives 4
- Homemade pretzel, mustard 4
- Parmesan cheese fondue 13
- Flatbread of the moment, greens 14
- Quebec cheese platter, garnish 16
- Charcuterie platter small 22 | large 36
Group Menu for the Holidays 2019
Available throughout the month of December for groups of 12 or more.
*The price of your main course includes an appetizer and dessert of your choice
For starters…
- Spit roasted cauliflower, vadouvan, raisins, almonds
- Smoked salmon confit, crème fraîche, pumpernickel bread, buckthorn berry gel
- Foie gras nougat, araguani chocolate, pine, Hof Kelsten panettone
To follow…
- Truffle and white chocolate risotto, grilled almonds 60
- Halibut, salsify purée, candied leeks, mussels escabèche, oyster emulsion 68
- Grilled entrecôte, pearl onions, escargot, bacon and red wine jus, aligot 72
And to gild the lily…
- Mini chestnut yule log, hazelnuts, blueberries
- Devil's food cake, coffee and whisky
- Vacherin: vanilla ice cream, raspberry sorbet, meringue
Executive Chef : Ola Claesson
We use local products and are very concerned about their traceability
Taxes and gratuities are extra