Red Carpet Dinner Cruise

Menu

• Aperitif

  • Bulles Versant from Coteau Rougemont vineyard

• A bottle of wine for two

• Starter

  • Shrimp and mackerel smoked with pepper from Fumoir d’Antan, raspberry extract and honey pearls

• Appetizer

  • Guinea fowl confit salad with black garlic honey–infused pearl barley, quail egg, ground cherry and ice cider vinaigrette from Domaine des Côtes d'Ardoise

• Prelude

  • Wapiti terrine with wild blueberry chutney from Lac-Saint-Jean

• Main Course

  • Chicken supreme, duck demi-glace sauce and cardamom-infused pear confit from Canard Goulu

  • Grilled Atlantic salmon steak, mustard sauce with roasted garlic and white balsamic from La Belle Excuse

  • Beef cheek slowly braised for 14 hours, jus infused with fresh thyme and Québec dune pepper

  • Canadian beef tenderloin, boreal pimbina berry and Gagliano vineyard red wine reduction*

• • All our dishes are served with fresh market vegetables and potato gratin.

  • *The tenderloin also includes an Atlantic lobster tail with garlic scape clarified butter as a side.

• À la Carte ($)

  • Selection of fine Québec cheeses • $13.95

  • Artisanal smoked salmon, citrus pearls, Chioggia beet carpaccio and chive infusion • $15.95

  • Canadian charcuterie and cheese board, Meaux mustard, onion confit, pickles and homemade croutons • $21.95

  • Shrimp seared in butter infused with garlic scapes • $16.95

• Dessert

  • Chocolate mousse dome, caramel eruption, raspberry custard and Mélilot

• Selection of digestifs

• Coffee, tea