Red Carpet Dinner Cruise

Menu

• Aperitif

  • Manège blanc sparkling wine from Domaine Gélinas

• A bottle of wine for two, from the sommelier’s selection

• Starter

  • Pulled elk, marinated portobello mushroom, delicate haskap berry gelée and gremolata

• Appetizer

  • Duck rillettes from Hudson Valley Farms, foie gras infusion and house-made wild blueberry onion confit

• Prelude

  • Snow crab cappuccino, Quebec mascarpone mousseline infused with saffron, tender lettuces and seaweed salad

• Main Course

  • Roasted chicken supreme, cream sauce with boreal herbs from Gourmet Sauvage

  • Fresh Canadian salmon fillet, lemon maple butter sauce

  • Braised beef cheek, demi glace with whole grain mustard from Maison Orphée

  • Beef tenderloin, dune pepper and St Laurent whisky sauce

• • All our dishes are served with a lobster tail and clarified garlic scape butter, fresh market vegetables and potato gratin.

• Dessert

  • White chocolate mousse dome, strawberry gelée centre and house made mixed berry coulis

• Selection of digestifs

• Coffee, tea

• À la Carte ($)

  • Cheese and charcuterie board: prosciutto, salami, game terrine, trio of local cheeses, onion confit, dried fruits and crackers • $21.95

  • Market garden board: grilled vegetables, cherry tomatoes, endive, hummus, vegan cheese, onion confit and gluten free bread • $18.95

  • Warm Portneuf brie skillet drizzled with maple syrup, cranberries and crackers • $22.95