Dinner - À la carteEntrées
10
Green salad
seasonal vegetables & herb vinaigrette
16
Smoked salmon
lemon mousse, confied fennel, onion and capers powder, celery and tobiko froth
18
Braised octopus
corn, bell pepper and carrot, edamame, citrus powder and pancetta chips
16
Rolled duck
port wine glazed mushroom, apple jelly, beet, carrot salad and port wine pearl.
22
Pan seared foie gras
asparagus cake, apricot terrine, melon salsa, grape and almond crémeux.
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Main course
*
Catch of the day
our chef selects every day the best fish market
served with seasonal garnish
26
Half cooked albacore tuna
green pea purée, pepperonatta, salsify, confied lemon, olive and zucchini salsa.
28
Rabbit saddle with bacon
pine nuts purée, braised oyster mushroom, carrot,
sauerkraut and cranberry chutney
30
Glazed veal sweetbread
marinated beets, brussel sprouts, tokyo turnip, shitakee and celeriac coulis.
36
Beef tenderloin,
fork mash potato, portobello and asparagus, confied tomato, herbs sour cream and red wine sauce
36
Braised lamb
black bean fricassée with arugula jus, white asparagus, rosemary butternut squash and greenbrier mustard mousse.
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Side orders
5
French fries and mayo
5
Seasonal purée
8
Mushrooms
5
Seasonal vegetables
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Cheese
our cheese cellar offers a selection of Canadian and imported products, served with artisanal bread and seasonal accompaniments
6/30
Cheese selection upon availability
6$/30gr
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Dessert
10
''retour du néon''
raspberry pear, lemon apple, honey melon, cream cheese mousse
and blue lagoon sorbet.
10
Crispy puff pastry
vanilla pannacotta, salty butter crumble, pear sorbet.
10
Chocolat torture
bitter chocolate mousse, cocoa oil powder, cocoa jelly and vanilla frozen yogurt.
10
Autumn delight
apple and calvados terrine, oat ''sablé'', confied apple sauce
and salty pumpkin seed ice cream
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