Menu Category: Details
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
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
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