Parsnip and Quebec apple velouté, topped with spiced maple flakes
Prelude
Duck liver mousse from Maison du Gibier, red onion confit with Kamouraska cider vinegar
Main course
Roasted chicken supreme, creamy maple demi-glace and Labrador tea infusion
Fresh Canadian salmon fillet, wild sorrel beurre blanc
Braised beef cheek, Grand Veneur sauce featuring Cavalier Grosbois wine and red currant jelly
All our dishes are served with fresh vegetables and a gratin of Quebec potatoes.
Duo of fine Quebec cheeses ($)
Dessert
Salted caramel yule log with homemade berry coulis
Coffee, tea
Menu subject to change without notice. We cannot guarantee that the food served is free of allergens. A vegan and gluten-free option is also available.
