Selection of hot and cold hors-d’œuvres

Your choice of starter

• Octopus carpaccio, virgin vinaigrette with roasted pine nuts, Niçoise salad with pistou and crunchy vegetable chips
• Marinated salmon cubes with lime zest and Quebec sumac, citrus segments and fennel salad with fresh coriander
• Duck confit in filo pastry, roasted shallots deglazed with white wine, candied apple and foie gras cubes, Madeira sauce
• Smoked salmon, crisp asparagus salad and dill sprouts with balsamic vinegar, citrus sour cream
• Fine tart with Matane shrimps, avocado mousseline, candied tomato petals and basil sprouts
• Beef tataki, creamy cashews and crisp sweet and sour vegetables, wasabi sauce
• Wapiti tartare seasoned with old-fashioned mustard and condiments, smoked bread tile and tomato cubes
• Tatin tart with candied peppers and sun-dried tomatoes, ricotta quenelle with Kalamata olives, crisp Bresaola della Valtellina chips and fresh basil coulis

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Your choice of soup or salad

• Cream of squash, chives and roasted pine nuts
• Mushroom velouté with sweet onions and roasted hazelnuts
• Chestnut velouté with parsley and crunchy chestnuts
• Cream of peppers, pancetta crisps and fresh basil
• Lobster bisque, chive and red pepper whipped cream ($5)
• Tomato and pineapple gazpacho with ginger, Bufala mozzarella marinated with Thai basil ($6)
• Bicolor quinoa cooked as a tabouleh, kale sprouts with camelina oil and smoked cheddar
• Endive duo Benedictine blue cheese, candied pears and maple pecans
• Romaine lettuce, dried tomatoes, balsamic vinaigrette, goat cheese toast with honey from our beehives and pink berries
• Lobster salad, claw served cold with fresh herbs and tail in carpaccio with tomato and basil virgin oil, roasted vegetables ($12)

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Your choice of main course

• Grilled yellowfin tuna steak, Provençal vegetable piperade, crispy asparagus with smoked paprika, saffron sauce
• One-side seared salmon, spinach with half-salt butter and roasted peppers, butter sauce with fresh dill
• Grilled cod loin, lobster and ricotta ravioli, roasted seasonal vegetables and red pepper cream
• Duck breast cooked with sweet garlic and thyme flower, mashed potatoes with black olives,seasonal vegetables, juice with figs and red wine
• Chicken breast stuffed with mushrooms from the Gaspésie, creamy polenta with old cheddar cheese and seasonal vegetables roasted with pesto
• Grilled Angus beef rib steak, potato au gratin, roasted seasonal vegetables and pepper sauce
• Beef short ribs braised with red wine, mushrooms, potatoes and baby onions sautéed in persillade and glazed mini-carrots
• Sweet curry risotto with coconut milk and fresh lemongrass, roasted vegetables with basil and fried tofu cubes
• Rigatoni with Paris mushrooms and green asparagus, tomato coulis and Parmesan cheese
• Rack of lamb grilled in a fresh herbs breaded crust, caponata of vegetables and pink garlic confit, thyme juice ($15)
• Veal chop cooked à la plancha, crispy ingot beans, roasted seasonal veggies with purple garlic, morel sauce ($22)
• Wellington chicken, mushroom duxelles with black truffle oil, Oka cheese and pecans, raisin wine sauce ($8)
• Homemade duck leg confit, sarladaise potato and sautéed porcini mushrooms, mini-carrots and turnips glazed with half-salt butter, porto sauce ($10)
• Surf and turf with Angus beef filet aged for 30 days and large grilled shrimp, potato au gratin with old parmesan, Madeira sauce ($22)

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Your choice of dessert

• Hot chocolate fondant, caramel sauce and red berries
• St-Honoré with raspberries and white chocolate
• Traditional religieuse au café with vanilla chantilly cream
• Cheese cake, salted butter caramel and mini marshmallows
• Fresh berries in fresh basil syrup, with citrus zest mousseline and crunchy maple syrup
• Dessert Trilogy: Maple sugar crème brulée, melting chocolate bite and red berries tartlet