Menu

Week October 31 to november 4 , 2011

Breakfast menu

Regional harmony

Taste of 1917

• Juice
• 2 eggs and maple-smoked ham
• Salted bacon, pork and beans, creton and potatoes
• Farmhouse, wheat or white bread
• Coffee

Main course prices are for complete meals

Country-style soup
or
Green salad

Orders of the day

• Chef's pasta
• Market - fresh salad
• Catch of the day
• Motion of the day 

Appetizers

• Wild caribou terrine, tundra berry chutney
• Brie wrapped in filo pastry maple cream sauce, apple and hazelnut nuggets
• Citrus salmon tartar
• Smoked salmon rosette with dill and lemon

Routine proceedings

• Legume ragoût topped with mixed grilled vegetables
• Leek and veal ravioli, pancetta and mushroom sauce
• Québec cheese platter crostini, fresh fruit, dried fruit and nuts
• Duck confit and La Sauvagine cheese omelet
• Salad of baby greens with chicken, tuna or smoked ham
• Bow-tie pasta with basil pesto, spinach and roasted pine nuts
• Warm Migneron fondue on tender greens with pear emulsion
• Goat cheese croûton and fresh tomato bruschetta on baby greens with olive oil and balsamic vinegar

Fresh from the sea

• Seafood and salmon salad mango and lime vinaigrette
• Fillet of walleye amandine
• Scallops in a shell creamy mushroom and white wine sauce
• Trilogy of tartars salmon and citrus, scallop and maple, trout and mustard

Meat

• Chicken and spinach ballotine with ewe's
• Maple and hazelnut-crusted pork medaillon
• Calf's liver sautéed with onions
• Veal sweetbread cup oyster mushrooms with cognac
• Venison bavette shoestring French fries
• Beef tenderloin with cheddar Caribou wine, maple and mustard sauce

Sweet treats

• Chocolate fondant
• Apple crisp 
• Arabica crème brûlée
• Maple cream timbale
• Ice cream topped with fruit

For reservation : 418 643-6640