Crécy-style carrot velouté, garlic scape oil and haskap berry
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.
Dessert
White chocolate mousse dome with a strawberry jelly centre and homemade mixed 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.
