OUR MENUS

24-25-26-31 Dec- 1 Jan

Merry Christmas !
December 24-25-26-31, 2025, and January 1, 2026
*December 31st between 4:30 PM - 6:30 PM

Appetizers

Choice of one

Butternut squash soup with cinnamon and roasted pumpkin seeds

Homemade tourtière with homemade ketchup

	3.00

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Red and yellow beet salad, arugula, celeriac, goat cheese shavings

	12.00

Sautéed four-season greenhouse mushroom assortment, foie gras mousse and port reduction

	17.50

Crispy fried calamari with homemade aioli

	21.75

Octopus carpaccio, Calvi-style

	22.00

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Main dishes

Choice of one

Home made ravioli stuffed with Burrata, sauce vierge and pine nuts

	39.50

Quarter chicken breast, Madeira supreme sauce

	42.50

served with potatoes and seasonal vegetables

Pan-seared halibut fillet with lobster consommé, mullet caviar, roasted artichokes, and cauliflower

	46.50

Lac Brome duck breast with seasonal berries, parsnip purée and kale with bacon

	46.75

Braised lamb shank (6 hours)

	48.50

Orléan's mashed potatoes, and seasonal vegetables

Osso buco, confit in its own juices, with red wine reduction and mushrooms

	49.75

served with creamy gnocchi

Fresh milk-fed veal scallopini with Mozzarina, pomodoro sauce

	51.50

served with pasta with fine herbs

Cognac-flambéed shrimp and scallops with tarragon cream, squash purée, and roasted fennel

	59.00

Roast beef with its own jus

	61.00

served with duchess potatoes and seasonal vegetables

Dessert

Choice of one

French toast

	11.00

Chocolate Delight

	12.00

**********

Coffee or tea

* Menu items and prices are subject to change without notice and are displayed for informational purposes only.

Monday - Thursday:	11:00am - 10:00pm
Friday:	11:00am - 11:00pm
Saturday:	5:00pm - 11:00pm
Sunday:	5:00pm - 10:00pm

OUR MENUS

24-25-26-31 Dec- 1 Jan

Appetizers

Butternut squash soup with cinnamon and roasted pumpkin seeds

Homemade tourtière with homemade ketchup

**********

Red and yellow beet salad, arugula, celeriac, goat cheese shavings

Sautéed four-season greenhouse mushroom assortment, foie gras mousse and port reduction

Crispy fried calamari with homemade aioli

Octopus carpaccio, Calvi-style

**********

Main dishes

Home made ravioli stuffed with Burrata, sauce vierge and pine nuts

Quarter chicken breast, Madeira supreme sauce

Pan-seared halibut fillet with lobster consommé, mullet caviar, roasted artichokes, and cauliflower

Lac Brome duck breast with seasonal berries, parsnip purée and kale with bacon

Braised lamb shank (6 hours)

Osso buco, confit in its own juices, with red wine reduction and mushrooms

Fresh milk-fed veal scallopini with Mozzarina, pomodoro sauce

Cognac-flambéed shrimp and scallops with tarragon cream, squash purée, and roasted fennel

Roast beef with its own jus

Dessert

French toast

Chocolate Delight

**********

Coffee or tea

RESERVE NOW