dinner menu

A l'apéro
  - Homemade charcuterie platter with pickled vegetables 16
  - 6 Oysters * 18
  - Diabolic micro greens with elderberry vinaigrette 8
  - Deer de Boileau tataki, bone marrow popcorn, dried chanterelle and fir mayonnaise 14
  - Marinated trout des Bobines, trout caviar, fermented squash, beet jelly and ginger vinaigrette 15
  - Octopus from Spain, Nori algae, mousse and Hulahoop of cumin potatoes 16
  - Wild mushrooms, creamed Anicet honey, hibiscus powder, Bleu d'Élizabeth sauce and coffee crumble 17
  - Foie gras torchon, ice cider, sea-buckthorn, brioche, carrots and coffee 19
Main Courses
  - Eumatimi farm Oxtail cappellettis, torrified squash biscuit, mozzarella di Buffala, truffle and celery 27
  - Fried organic salmon, roasted and fermented carrots, sunflower, goat cheese and orange peel 28
  - Squash vermicelli, mushrooms, brown butter, ricotta, lime and fresh truffle 29
  - Québec halibut, scallop crisp, creamed sea urchin, roasted and puréed cauliflower, apple and shrimp 33
  - Rack of Lamb from Charlevoix, black garlic, apple butter, puréed artichoke, fingerling potatoes and hay sauce 35
  - Eumatimi farm rib steak, chokeberry gel, jerusalem artichoke, leek, ranch sauce and young shoots 36


Chef : Patrick Plouffe 


*Ocean Wise sustainable seafood product ocean-wise-icon-large

All our products come from local and sustainable farms. A very special Thank You to our artisans :
M. Legault, élevage Maciocia, Cerf d'Alexis, laiterie Chagnon, Canard du Village, Eumatimi, Miel d’Anicet, M. Decelles, Norref, Moulin des Cèdres, Gaspésie Sauvage, Patate Passion, Plaisirs Gourmets et Pain d’Épi.