OUR MENUS

Night Table d'Hôte

Week of the 8th of December

Appetizers

Soup of the day

Chef's seasonal salad

Caesar salad

	7.00

Beets salad, arugula, goat cheese shavings

	12.00

Sautéed mushrooms (oyster mushrooms, lions mane, yellow russula)

	19.00

on a puff pastry crisp, foie gras mousse, and port reduction

Octopus carpaccio, Calvi style

	22.00

Melted Brie, caramelized onions, cranberries, and pecans

	22.00

1/2 dozen fresh oysters

	24.75

Main dishes

Fresh salad with Matane shrimp and gravlax (with strawberries, mangoes, avocados)

	28.50

Confit duck leg with raisins, served with a mixed salad of seasonal fruits

	32.00

Seafood fettuccine in a rosé sauce with roasted cherry tomatoes and fresh basil

	39.00

Fresh walleye fillet amandine, with beurre meunière and seasonal vegetables

	39.00

Braised short ribs, butternut squash purée, and roasted cauliflower

	52.00

Fresh milk-fed veal scallopini with Parmesan and mozzarella

	46.00

served with basil pesto pasta

Whole fresh fish, Mediterranean style (grilled or fried) 600-800g

	53.00

(depending on arrivals: sea bass, striped bass etc.)

The private rooms are available, free of charge by reservation only.
A minimum billing of 55$ per person is required for the use of private rooms.
After 5pm, tip will be added for all groups of 10 people and more

* 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