Menu

EVENING MENU

Our philosophy: a maximum of fresh & local products

Thursday to Sunday from 6 pm to 8.30 pm

À la carte menu and Special of the moment 

Monday from 5 pm to 8 pm : Pasta + menu à la carte, from $9.90

Closed on Tuesday, Wednesday night

Menu of the Moment

Find our Menu of the moment on our Promotions & News section or our Facebook page

À la Carte - Starters

The Appetizer(s) of the Chef
Price according to the Market
The Soup
According to the ”pantry”
7
Onion Soup
Gratiné with Charlevoix “Hercule” Cheese
11
 Fried Calamari
served with a Smoked Paprika Mayonnaise
11
Rabbit Raviolis
Stuffed with Rabbit and Île-aux-Grues Cheddar, Candied Ginger and Sage Carrot Sauce
15
Trout Gravlax
Maple and Mustard Trout Gralvax from “Les Bobines”, Mullet Eggs, Salicornia, Yogurt and Fried Rice Paper
14
Endive Salad
Endive, Pears, “Fleur des Monts” Sheep Cheese, Spicy Caramalised Pecan & Cider Caramel
10
 

Main Courses

Main Course of the Chef
Price according to the market

The Fish of the Day
Depending on the Arrival
Price according to the Market
The Farmer’s Treat
Vegetarian Meal, depending on the Chef Inspiration
Price according to the market
Cassoulet
Bacon, Homemade Sausage and Duck Leg Confit, Gratiné with Breadcrumbs and Parmesan
29
 Salmon “Pâté”
Fresh Salmon, Short Crust, Pan-seared Fennel Salad with an Egg Sauce
27
Beef Flank Steak
Marinated with Mustard, served with a Shallot Sauce and Homemade Fries
28
Lamb from “La Ferme Les Pêchés Moutons” (for 2)
Cider Caramel and Roast Garlic Sauce, with Seasonal Vegetables
Price according to the piece of the moment

DESSERTS

Dessert(s) of the Chef
Price and dessert(s) according to the inspiration
 Tatin Pie (10 minutes in the oven)
Pear Tatin Pie with Maple Syrup, Vanilla Ice Cream and Sponge Toffee
10
Chocolate Fondant (15 minutes in the oven)
Our classic Lava Cake with Homemade Ice Cream
10
Homemade Ice Cream and Sorbet
According to the Pantry
8
Quebec Cheese Plate
Assortment of 100 gr Quebec Cheeses
18

BREAKFAST MENU

8 am to 10 am

Only for guests staying at the Inn

Buffet with cereals, fresh fruit basket, homemade jams and/or compote, fruit juices, regular coffee, tea or herbal tea

AND

The Chef’s morning hot dish