La Distinction

STARTERS

Chef’s choice appetizer9$Season lettuce, balsamic vinaigrette, Parmesan cheese shavings and pecan nut11$

Country salad with peppered strawberries, ground cherry emulsion and maple sirop12$

Watercress salad and season lettuce, pear and vanilla vinaigrette with pistachio warm goat cheese13$

Game terrine, onion confit and squash mustard from La Courgerie de Ste-Élisabeth, brioche bread13$

Green Mikado asparagus wrapped in prosciutto and sundried herbs and tomatoes, creamy parmesan vinaigrette14$

Local yellow beet loaf with smoked salmon, arugula leaves and crusty julienned beet in a red beet and honey emulsion14$

Fondue with regional cheeses with the Alchimiste’s Blanche beer, pretzel, apples and grapes15$

Traditionnal salmon tartar, La Distinction style, and chips15$

Ginger tofu tartar, caper, chive and root chips15$

Vegetables and shrimps spring roll with tamari sauce15$

Salmon trout, marinated in star anise, chopped fennel and toasted pine nuts16$

Veal filet Carpaccio with smoked paprika and parmesan shavings, avocado oil and micro greens16$

Leek cannelloni stuffed with barley on a squash compote16$

Maple sirop caramelized sweetbreads16$

Warm bourbon-braised pulled duck salad in a preserved orange, ginger and whisky emulsion 16$

Antipasto: Cochon Cent Façons capicola, prosciutto, chorizo, bocconcini, tomato confit, cattails hearts and cantaloupe 17$

Duck foie gras au torchon, blueberry and beet gel, Lanaudière region jam, with a pistachio powder and butter brioche 24$

SOUPS

Chef’s choice soup 8$

Wild mushroom and tarragon cream 9$

Roasted peppers and coconut milk with sprouts 9$

Parsnip and caramelized pears cream with crispy carrots 9$

Asparagus cream with parmesan shavings 9$

Musky gourd maple syrup cream with pumkin seeds 9$

Beet and Morand’s honey cream with mousse cheese from Fromagerie la Suisse Normande 9$

Lobster and crab bisque, truffle and ricotta ravioli 13$

GRANITASCitrus granitas 6$

Lychee granitas with Vermouth 7$

Cranberry and vodka granitas 8$

Candied apple and rhum granita 8$

MAIN COURSES

Chef’s choice main course 22$

Seared poultry supreme, L’Alchimiste pale ale and coriander 24$

Fried tofu with red curry and coconut milk 25$

Seared poultry supreme in a wild mushroom and goat cheese sauce 26$

Butternut squash ravioli, almond milk and red pepper sauce 26$

Chicken thight confit, gastric sauce with lime zest 27$

Celeriac flavoured spelt risotto with carrots and Louis Cyr cheese from Fromagerie Bergeronlonge 27$

12h slow cooked beef blade petite roast with anise and rosemary sauce 28$

St-Thomas’s maple-flavoured pork shank and tamari 28$

Cod’s loin served with a carrot and white wine sauce 29$

Atlantic salmon filet, white butter with shallots, ginger and lemongrass 29$

Leek cannelloni stuffed with barley on a squash compote30$Seared duck breast, tart cherry and port sauce 32$

Labrador’s tea braised lamb shank33$Candied guinea fowl, apple and Calijo de Rougemont brandy sauce 35$

Veal tenderloin in gremolata and olive oil sauce 35$

Candied duck leg, chamomile sauce and lemon confit 37$

Roasted half-rack of lamb, gingerbread crust, slightly pearled with truffle oil 39$

Beef filet, Canadian whisky and pepper sauce 42$

CHEESES

Assortment of fine cheeses: Old cheddar, swiss cheese, Fritz Kaiser raclette cheese, double-cream brie 8$

Assortment of regional cheeses: Le Noble, Tomme de Haut-Richelieu, Le Caveau and Bleu Fumé 10$

DESSERTS

Chef’s choice dessert 7$

Chocolat mousse in a jar 9$

Chocolate lava cake with a spicy cranberry coulis 11$

St-Thomas maple parfait, white chocolate and pistachio 10$

Lemon meringue shortbread tart 10$

Maple mousse from St-Thomas, crumble with Fleur de sel 10$

Cheese mousse, graham cracker and fruit jam in a glass 10$

Three chocolate mousse cake 11$

Tiramisu in a jar 11$