Build you own menu with our large selection of food!
Appetizers
| Game terrine, onion confit and squash mustard from La Courgerie de Ste-Élisabeth, brioche bread – FOR SHARING | |
| Green Mikado asparagus wrapped with prosciutto and sundried herbs and tomatoes, creamy parmesan vinaigrette (May to July) | |
| Local yellow beet loaf with smoked salmon and arugula leaves in a red beet and honey emulsion | |
| Fondue with regional cheeses with the Alchimiste’s Blanche beer, pretzel and apples | |
| Salmon tartar, melon, cucumber, sambal oelek, ice cider and yucca chips | |
| Salmon trout, marinated in star anise, chopped fennel and toasted pine nuts | |
| Veal filet Carpaccio with smoked paprika and parmesan shavings, avocado oil and micro greens | |
| Warm shredded bourbon-braised duck salad in a preserved orange, ginger and whisky emulsion | |
| Smoked duck tartar, pumpkin seeds and strawberry mistelle from Guy Rivest farm and roots chips | |
| Antipasto: Cooked ham and prosciutto from Cochon Sans Façons, chorizo, bocconcini, tomato confit, cantaloupe gazpacho- FOR SHARING | +$1 |
| Tataki bison coated in elderflower syrup, brandied pear compote and wild rice soufflé | +$2 |
| Duck foie gras au torchon, berry compote in a spiced caramel and wild ginger compote, with a pistachio powder and butter brioche | +$8 |
| Seared foie gras with sea buckthorn berry and candied onion sauce, seared gnocchi with truffle butter | +$10 |
Soups
| Game terrine, onion confit and squash mustard from La Courgerie de Ste-Élisabeth, brioche bread – FOR SHARING | |
| Green Mikado asparagus wrapped with prosciutto and sundried herbs and tomatoes, creamy parmesan vinaigrette (May to July) | |
| Local yellow beet loaf with smoked salmon and arugula leaves in a red beet and honey emulsion | |
| Fondue with regional cheeses with the Alchimiste’s Blanche beer, pretzel and apples | |
| Salmon tartar, melon, cucumber, sambal oelek, ice cider and yucca chips | |
| Salmon trout, marinated in star anise, chopped fennel and toasted pine nuts | |
| Veal filet Carpaccio with smoked paprika and parmesan shavings, avocado oil and micro greens | |
| Warm shredded bourbon-braised duck salad in a preserved orange, ginger and whisky emulsion | |
| Smoked duck tartar, pumpkin seeds and strawberry mistelle from Guy Rivest farm and roots chips | |
| Antipasto: Cooked ham and prosciutto from Cochon Sans Façons, chorizo, bocconcini, tomato confit, cantaloupe gazpacho- FOR SHARING | +$1 |
| Tataki bison coated in elderflower syrup, brandied pear compote and wild rice soufflé | +$2 |
| Duck foie gras au torchon, berry compote in a spiced caramel and wild ginger compote, with a pistachio powder and butter brioche | +$8 |
| Seared foie gras with sea buckthorn berry and candied onion sauce, seared gnocchi with truffle butter | +$10 |
Granitas
| Lychee granitas with a hint of ginger | |
| Cranberry and Kamouraska vodka granitas | |
| Citrus-tequila granitas | |
| Candied apple and Chic Choc rhum granita |
Main Courses
| Pork tenderloin, sweet and sour four-spice sauce and dried cranberries | |
| Seared poultry supreme, L’Alchimiste pale ale and citrus sauce | |
| Fried tofu with red curry and coconut milk | |
| Seared poultry supreme in a wild mushroom (oyster, yellow porcini, black forest, shiitake and pholiota mushroom) and goat cheese sauce | |
| Butternut squash ravioli, soy milk and red pepper sauce | |
| Slow cooked braised veal cheeks in a cocoa and port wine sauce | |
| Safran flavoured barley risotto with legumes, wild mushrooms and Parmesan shavings | |
| Tandoori tofu steak, pan-fried spinach and oyster mushroom, soya cream root jus | |
| St-Thomas’s maple-flavoured pork shank and Labrador tea infused tamari | |
| Atlantic salmon filet, white butter with shallots, ginger and lemongrass | |
| Seared duck breast, tart cherry and porto sauce | +$2 |
| Fresh herbs and Dramuie braised leg of lamb | +$4 |
| Candied guinea fowl, apple and Calijo de Rougemont brandy sauce | +$6 |
| Veal tenderloin, black garlic and Bock de Joliette beer (from the L’Alchimiste microbrewery) sauce | +$6 |
| Candied duck leg, chamomile sauce and lemon confit | +$8 |
| Veal tenderloin in red wine demi glace and Victor et Berthold fondant | +$8 |
| Roasted rack of lamb, gingerbread crust, slightly pearled with truffle oil | +$10 |
| Beef filet, Canadian whisky and peppercorn sauce | +$13 |
| Beef filet, foie gras and hydromel sauce | +$16 |
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