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

Brunch : every last Sunday of the month, 10 am to 2 pm (from June 24th 2018)

Closed on Tuesday, Wednesday night

Special of the Moment

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

À la Carte - Starters

The Appetizer of the Chef
Price according to the Market
The Soup
According to the ”garde-manger”
7
Mesclun Salad
Mesclun from “Les Jardins de la Grelinette” with our Homemade Vinaigrette
10

Endive Salad

Endive, Pear, “Fleur des Monts” Sheep Cheese, Spicy Caramelized Pecan & Cider Caramel
10
 Grilled Oyster Mushrooms 
Marinated in Tamari and Blasamic Vinegar and “gratiné” with Isle-aux-Grues Cheddar Cheese
14
Homemade Fettuccine
with Parmesan Reggiano Shavings and Bolognaise Meat Sauce
9
The Beef Tartar
with Olive Oil Croutons and Straw Shaped Potatoes
11
Trout Gravlax
Maple and Mustard Trout Gravlax from “Les Bobines”, Mulet Eggs, Glasswort, Yogurt and Fried Rice Leaf
14
 Fried Calamari
served with Smoked Paprika Mayonnaise
11
Fish Ceviche
Tomato Water Margarita, Citrus Salted Cucumber and Fried Tacos
15
Quebec Cheese Plate
Assortment of Quebec Cheeses (100g)
18

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
Brook Trout from Gaspésie
Pan-seared Brook Trout with Potato Mousseline, Sorrel Butter, Asparagus and Shiitake Mushrooms
28
The Farmer’s Treat
Vegetarian Meal, according to the Chef Inspiration
18
Duck Leg Confit Warm Salad “Country style”
Served with Pancetta and Apple Cider Vinegar and Elderberries Vinaigrette
27
 Pan-seared Calf Liver
Smoked bacon, stewed Red Wine Onion, Roasted Garlic & Salardaise potatoes
25
Chimichurri Beef Flank Steak
with Cumin Jus, Avocado Salad, Lime and Homemade Fries
28
Lamb from “La Ferme Les Pêchés Moutons”
with Potato qnd “Hercule” Cheese Patty, Roasted Garlic, Fir infused Jus and Grilled Vegetables
Price according to the piece of the moment

DESSERTS

Dessert of the Chef

Price according to the inspiration

The Sorbet “Normand”, Homemade Sea Buckthorn Sorbet, Ungava Gin & Basil Purée

8

The White Chocolate Fondant, our classic, served with homemade ice cream

8

The “Café Gourmand”, a freshly poured expresso with Black chocolate & Frangelico ice cream

10

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