OUR MENUS
BUFFET-BREAKFAST
Chief Olivier's scramble eggs
cereals, meat, cheese. fresh fruits
Varied breads from Sibuet Bakery
Home specialities
Duck's rillettes, potted meat
Varied fruits jams
Fruits cake, banana cake, bread pouding
Quiche Lorraine and vegetable quiche
LUNCH FOR GROUPS
(10 persons and more, upon reservation)
OUR TABLE GOURMANDE
45.00$
Potage of the day
APPETIZERS
La Vache à Maillotte de l’Abitibi
Allegretto cheese tart, perfumed with six spices
Kashmir Tchai tea vinaigrette
La Cassolette du Chef Olivier
Clams in shells with smoked fish
in white wine sauce (L’Envol Domaine du Faubourg)
Bison de la Ferme Chouinard
Thin slices of buffalo meat with buckwheat honey mustard
and Greek marinated oyster mushrooms
Maquereau de la Grande Traversée
Mackerel pâté with cream sauce
grilled Sibuet buns
Foie Gras de Saint-Jean-Port-Joli
Liver pan fried and deglazed in Orange wine
of the Auberge des Glacis, Chocolat Favoris sauce. Citrus .
(supplement of 9.00$)
To accompany the foie gras, here are some suggestions of André :
Apple cider from Cap-St-Ignace or Charles-Aimé-Robert (6$)
Monbazillac (8$)
Solstice d’hiver de Pintendre (12$)
Frisson de la rivière Tortue (sorbet)
MAIN COURSE
The maple Road
Lapin de Saint-Pamphile & porc de Chaudière-Appalaches
Rabbit thigh stuffed with natural pork from Laurier-Station braized in Saint-Laurent cider then caramelized with maple syrup from St. Eugene. Apple and spaghetti squash from Vergers Caouette. Parmesan au gratin.
Chevreau de l’Islet & de St-Gervais-de-Bellechasse
Two flour cannelloni stuffed with simmered goat shoulder. Charles-Aimé-Robert d’Auclair sauce.
Bœuf Charolais de la ferme Ladurantaye
Charolais beef mignon in a crust of herb and Indian wood with crushed pepper. Zoubrovka tea sauce. Potatoes and bacon pieces.
(supplement of 5,00$)
Faisan de Cap-St-Ignace
Pheasant garnished with foie gras. Jerusalem artichokes and
white turnip au gratin. Aromatized Divin Sauce.
(supplement of 5,00$)
Esturgeon de la Côte-du-Sud
Sturgeon delicately baked in oven. Pureed coco beans à la crème seasoned with our own garden grown organic garlic. Bed of Quinoa.
Dessert Menu
Coffee, herbal teas from the Jardins d’Aline or Kusmi tea
OUR LYONNAIS MENU
40.00$
Potage of the day
APPETIZERS
La Vache à Maillotte de l’Abitibi
Allegretto cheese tart, perfumed with six spices
Kashmir Tchai tea vinaigrette
La Cassolette du Chef Olivier
Clams in shells with smoked fish
in white wine sauce (L’Envol Domaine du Faubourg)
Bison de la Ferme Chouinard
Thin slices of buffalo meat with buckwheat honey mustard
and Greek marinated oyster mushrooms
Maquereau de la Grande Traversée
Mackerel pâté with cream sauce
grilled Sibuet buns
Foie Gras de Saint-Jean-Port-Joli
Liver pan fried and deglazed in Orange wine
of the Auberge des Glacis, Chocolat Favoris sauce. Citrus. Doillie biscuit.
(supplement of 9.00$)
To accompany the foie gras, here are some suggestions of André :
Apple cider from Cap-St-Ignace or Charles-Aimé-Robert (6$)
Monbazillac (8$)
Solstice d’hiver de Pintendre (12$)
Frisson de la rivière Tortue (sorbet)
MAIN DISH
Our specialty : The lyonnaise quenelle
Let us tempt you with one of the three varieties of our specialty
Description : Meat finely chopped to which we add a mix (flour, eggs and butter). We mould this pastry with two spoons to make a quenelle (the form of an elongated egg). Then we place three quenelles to a plate, we add a sauce, a dash of cream and there you have it! We put it in the oven for 20 minutes. At this moment the quenelles swell and transform into little souffles… with the topping « crispy ».
This plate « copious » is accompanied with various vegetables.
- Poultry Quenelle, financière sauce - truffle and morel mushrooms
- Veal Quenelle, mushroom sauce, dried tomates, green olives
- Pike Quenelle, Nantua sauce – lobster bisque
Dessert Menu
Coffee, herbal teas from the Jardins d’Aline or Kusmi tea
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