Fish

Cold

Beet carpaccio with bacon dressing, beet flan and jelly candy with goat cheese
16.

Atlantic salmon tartar with homemade lobster oil, cucumber agar and sorbet
16.

Fresh oysters with Granny Smith «granité»
18.

Hot

Grilled calamari stuffed with pesto lettuce and served, cod brandade and red pepper coulis
18.

Fall vegetable «gargouillis» glazed with cloudberry and argan oil
22.

«General Tao» style tuna, yellow beet skewer with lobster oil and organic soy dressing
24.

Cynthia's casserole : Black cod with clam and leek cream, homemade chorizo, «grelots» potatoes and sundried black olives
26.

Meats

Cold

Valcourt Piedmontais milk-fed veal carpaccio with anchovies dressing, niçoise and «hollandaise» espuma
15.

Veal mini burger with pan fried «foie gras», roasted pepper, mushrooms, gaufrettes and homemade ketchup
18.

Emu carpaccio from Charlevoix with orange celeriac remoulade, crispy quail egg and smoked duck
19.

«Foie gras» experience around apple : seared, terrine and tartare 
28.

Hot

Confied pork belly with wild mushrooms pie and roasted garlic sauce
24.

Duck confit lasagna with «foie gras», port wine sauce served in a casserole
25.

Sweetbread lacquered with red beet and cranberry juice, celeriac puree and black pudding pop corn
26.

Oyster mushrooms and Valcourt Piedmontais milk-fed veal «mille feuilles», truffle sauce and bone marrow
28.

Seared «foie gras» on corn bread, caramelized peach, honey glazed fig and spicy duck maple sauce
28.

Caribou and «foie gras» roll, bilberry and lardons sauce with butternut squash gnocchis and chanterelles
30.