Crécy-style carrot velouté, garlic scape oil and haskap berry
Prelude
Smoked duck breast and rillettes, wild blueberry preserve infused with spruce tips
Main course
Chicken supreme with Bas-Saint-Laurent salted herbs, creamy demi-glace infused with roasted apple
Grilled salmon steak, beurre blanc with samphire and elderberry capers
Beef cheek slowly braised for 14 hours, demi-glace infused with myrica gale
All our dishes are served with fresh vegetables and a gratin of Quebec potatoes.
Dessert
Two-chocolate Mini Yule log served with melilot crème anglaise and a raspberry 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.
