LA CARTE DU SOIR

À LA CARTE EXPERIENCE
FIRST COURSE : THE STARTERS

SHELLFISH BISQUE 16
buttered focaccia croutons flavored with truffle oil
gluten-free option: no buttered croutons

BURRATA WITH TOMATO AND RED PEPPER JAM 24
olive tapenade, sundried tomato toasted bread
gluten-free option: no toasted bread

SURF AND TURF DUO OF BRAISED PORK BELLY AND CRISPY SCALLOPS 24
crunchy carrot, daikon and toasted sesame salade, miso emulsion

DUO OF FOIE GRAS AU TORCHON 25
canelé bordelais with foie gras parfait, berry compote,
rosemary brioche bread 

LECHE DE TIGRE FISH CEVICE 20
lemon and evaporated milk emulsion, fresh cilantro, potato mousseline

MUSHROOM TATIN WITH CARAMELIZED ONIONS 21
caprini goat cheese, fresh herb and shallot quenelle, crushed walnuts

MARINATED PEKING DUCK AIGUILLETTES 23
diced smoked duck breast with shiitake mushrooms, tempura King mushrooms, 
mayonnaise flavored with black garlic from Île d'Orléans

MAIN COURSE :
À LA CARTE

BEEF AND LOBSTER SURF AND TURF 58
marinated AAA beef flank steak (6oz) and lobster tail (3oz),
Choron sauce, caramelized shallots, Aligot mashed potatoes 

ASIAN-INSPIRED SALMON TARTARE 36
miso emulsion, wonton chips, served with salad and fries

PORK SERVED IN THREE WAYS 42
confit of pork cheek, blood sausage from Charlevoisienne, sautéed gnocchi,
with pancetta lardons, caramelized apples, reduced veal stock with Calvados

GROUPER FILET PAN-FRIED IN LEMONGRASS HERBED BUTTER 43
manioc and shrimp kromeski, tomato and coconut sauce, zucchini flan

INSPIRATION FROM OUR CREATIVE KITCHEN
(Market price)

SADDLE OF RABBIT STUFFED WITH SPINACH AND PERRON CHEDDAR CHEESE 40
crushed hazelnut, crispy potatoes, Port and red wine reduction

INDIAN-INSPIRED VEGETARIAN STEW 33
fresh vegetables and tempeh, Madras curry and coconut milk reduction, basmati rice

ENHANCE YOUR MEAL

SAUTÉED LOBSTER TAIL + 18
BREAD BASKET + 2,75

ENDING ON A HIGH NOTE: A SWEET TREAT
FOR DESSERT