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Menu Category: Chef's Menus

Family Style

FRENCH CANADIAN PEA SOUP

Individually served with artisan breads and roasted garlic butter

FAMILY-STYLE DISHES

Pickled vegetables with maple and Espelette pepper
Organic cretons in small jars
Coleslaw with honey from Les Éboulements
Potato salad with salted pickle and smoked lard
Classic beet salad with basil dressing
Cheese curds marinated in olive oil and maple

MAIN COURSE

Choice of 3:
Bas-St-Laurent meat pie with fruit ketchup
Organic chicken legs stew, pearl onion
Crispy pork flan
Braised boneless short ribs with maple
Salmon in a salty crust with balsamic and maple glaze
AND:
Baked beans with maple syrup
Maple roasted root vegetables

DESSERTS

Maple egg flan
Maple syrup dumplings
Mini sugar pies
Maple fudge

MAPLE TAFFY STATION WITH A CHEF

Summit

ARCTIC CHAR ESCABECHE

Perfumed with Labrador tea

BUCKWHEAT SALAD

with red apple and celery, balsam fir spiral

SURF AND TURF

Galloway Beef Fillet and Canadian Lobster Tail with Tarragon

Sauce américaine, grilled asparagus and multi-coloured potato pearls

MAPLE LEAVES ON A FRENCH BRIOCHE

Buttermilk ice cream and raspberries

Local Flavour

FOIE GRAS

From La Ferme Basque de Charlevoix

GALLOWAY BEEF TATAKI

From La Ferme L’Oiseau Bleu
Rolled on an arugula mousseline, sea buckthorn berry cream

DAMSON PLUM SORBET FROM L’ISLE-AUX-COUDRES

On a pumpernickel bread with roasted garlic, lingonberries, truffle pearls, olive powder and breadstick

CREAM OF JERUSALEM ARTICHOKES

From La Ferme des Monts

Wilted leeks, apple butter mousse from Les Vergers Pedneault and coriander

HALIBUT

Root vegetable fricassée flavoured with balsam fir, butter sauce with Ungava gin and juniper berries, puffed sunflower seeds

BLACK BEER ICE CREAM

From the Microbrasserie Charlevoix

Cappuccino jelly and lemon balm leaf, cold steam of coffee roasting

UNDER AN EXOTIC CLOUD

Chocolate cookie, crunchy pearl, chocolate fondant, vanilla milk mousse, citrus vinegar coulis, coconut espuma and chocolate and citrus ice cream

Offers Call Book