Leek and roasted parsnip velouté, maple flakes, infused with white truffle oil (Truffe Charlevoix)
Prelude
Chicken liver mousse with a hint of Pinnacle, smoked duck breast carpaccio, wild blueberry jam, and saffron onion confit (Safran Nordic)
Main course
Chicken supreme, infusion of wild tea from the Laurentians
Salmon fillet with white butter sauce made with shallots and black garlic from Île d'Orléans
Braised beef cheek with demi-glace, dune pepper, and blood oranges
All our dishes are accompagnied by market vegetables and potato gratin
Duo of local cheeses
Dessert
Chocolate and caramel Yule log with raspberries and sweet clover crème anglaise (Truffe Charlevoix)
Digestif
Coffee, tea, herbal tea
Menu subject to change without notice. We cannot guarantee that the foods served are free of allergenic elements. A vegan and gluten-free option is also available.
