514 844-4368
Dover sole fillet seasoned with Meunière style fresh herbs and pine nuts
Dover sole fillet seasoned with Meunière style fresh herbs and pine nuts
Dover sole fillet seasoned with Meunière style fresh herbs and pine nuts
Dover sole fillet seasoned with Meunière style fresh herbs and pine nuts
Orange juice, brewed coffee or tea
●
Fresh fruit salad or plain yogurt
●
Croissant or toasts
●
French crepes or French toasts maple syrup and whipped cream
or
Tomato, cheese, bacon and lettuce sandwich
or
2 eggs with bacon, sausage and sautéed potatoes:
- sunny side up
- over easy
- scrambled
- poached, sage sauce
or
Choice of omelet :
- black forest ham and cheddar
- provençale
- mushroom and bacon
- spinach and brie
●
Mimosa 11
Expresso 4
Latte or Cappuccino 5
Hot chocolate 5
Extra orange juice 4
●
Non-Hotel Guest :
Full breakfast 17
Continental 9
Mushroom ravioli seasoned with fresh sage sauce 15
“Provençale” style tartlet of snail fricassee with parsley garlic garnish 15
Warm goat cheese in a filo dough, with Sherry 16
Homemade smoked salmon, fresh vegetables and truffle oil 17
Shrimp and scallop harmony flavoured with vanilla and fondue of leeks 17
Crème brûlée and pan seared duck foie gras on gingerbread toasts 21
Lobster salad with hazelnut oil and maple syrup 24
Scallop delight with truffle oil and mushroom fricassee 42
Red tuna steak with sesame seeds, balsamic reduction and onion compote 48
Lobster stew flavoured with vanilla and Muscat wine, with a swirl of fresh pasta 51
Dover sole fillet seasoned “meuniere” style fresh herbs and pine nuts 52
Roasted duck breast flavoured with maple syrup and wild berries 40
Beef filet mignon seasoned with five peppercorns and cognac 48
Roasted rack of lamb with “niçoise” style ratatouille 50
Green pea soup
Mixed green salad
Blood pudding and green salad
Marinated nordic shrimps
●
Tofu & vegetables 17
Ham omelet 17
Chicken breast 21
Roasted pork tenderloin 23
Venison stew 25
Monkfish fillet 25
Beef tartar 25
Pan-sautéed shrimps 25
Duck leg confit 27
Beef sirloin steak 29
●
Tea or brewed coffee
Ask for our dessert selection at 4
Vegetable soup (vegetarian)
or
Mixed greens with raspberry vinegar (vegetarian)
●
Chicken breast with a creamy cheese sauce
or
Fresh catch of the day with sage sauce
or
Vegetarian plate with tofu (vegetarian)
or
Pork fillet seasoned with dijon mustard
●
Homemade dessert selection
●
Tea or coffee
Split pea soup, or
Mixed greens and toast topped with brie cheese (vegetarian)
or
Homemade game terrine and prosciutto
●
Leg of duck confit with sweet garlic
or
Tilapia fillet served with a lobster sauce
or
Vegetarian plate with tofu (vegetarian)
or
Sirloin steak in a red wine sauce
●
Homemade dessert selection
●
Tea or coffee
Lobster bisque enhanced with ginger
or
Mushroom ravioli with sage sauce (vegetarian)
or
Warm goat cheese in a filo dough, with Sherry (vegetarian)
●
Veal flank steak, forestière style sauce
or
Salmon in a filo dough with white wine sauce and pink peppercorns
or
Vegetarian plate with tofu (vegetarian)
or
Breast of duck with wild berries
or
Beef sirloin steak with five peppercorns and cognac sauce
●
Homemade dessert selection
●
Tea or coffee
HOT & COLD STARTERS
Soup of the day 7
Onion soup with an aged gratin cheddar toast 8
Lobster bisque enhanced with ginger 8
Mixed green salad, balsamic dressing, pine nuts and parmesan shavings 13
Wild game terrine, prosciutto, cantaloupe 15
Homemade smoked salmon, fresh vegetables and truffle oil 17
Lobster salad with hazelnut oil and maple syrup dressing 24
Mushroom ravioli seasoned with fresh sage sauce 15
“Provençale” style tartlet of snail fricassee with parsley and garlic garnish 15
Warm goat cheese in a filo dough,,with sherry 16
Vanilla flavoured shrimp with scallop harmony and a fondue of leeks 17
‘’Crème brûlée’’ and pan seared duck foie gras on gingerbread toast 21
FISH & SEAFOOD
Seafood and fish linguini with lobster sauce 36
Grilled Salmon fillet with Marinated Bell Peppers 38
Scallop delight with truffle oil and mushroom fricassee 42
Red tuna steak sesame-crusted with a balsamic reduction sauce, onion confit 48
Lobster stew flavoured with vanilla and Muscat wine with a swirl of fresh pasta 51
Dover sole fillet seasoned, “meunière” style fresh herbs and pine nuts 52
VEGETARIAN
Vegetable plate: Tofu with vegetables 27
MEAT
Beef tartar with salad or French fries 29
Chicken breast served with melted brie and sage cream 29
Confit duck leg, sweet garlic jus 36
Roasted duck breast flavoured with maple syrup and wild berries 40
Venison medallions, mushroom ravioli, red wine sauce 44
Beef filet mignon seasoned with five peppercorns and cognac 48
Roasted rack of lamb with “niçoise” style ratatouille 50
Beef fillet Rossini style with port wine jus 52
Lobster bisque enhanced with ginger
or
Mixed greens salad with pine nuts and parmesan cheese
●
Homemade smoked salmon served with truffle oil
or
Warm goat cheese in a filo dough with almond, tomato and Sherry
or
Duck foie gras crème brulée, sautéed apples
●
Shrimps and scallops flavoured with vanilla
or
Mushroom ravioli perfumed with fresh sage
or
Snails in parsley fricassee and Provençale style vegetables
●
Pear and tarragon sorbet
●
Beef filet mignon seasoned with five peppercorns and cognac
or
Breast of duck flavoured with maple syrup and wild berries
or
Roasted rack of lamb and port wine jus
or
Dover sole fillet seasoned with Meunière style fresh herbs and pine nuts
●
A symphony of homemade desserts
●
Tea or coffee
Vegetable soup
or
Mixed greens, cider vinegar dressing (vegetarian)
●
Homemade wild game terrine and prosciutto
or
Rabbit confit in a “provençale” style tartlet
or
Matane shrimps with lime and aromatic oil
●
Roasted pork fillet seasoned with dijon mustard
or
Fresh catch of the day with sage sauce
or
Vegetarian plate with tofu (vegetarian)
or
Veal flank steak, mushroom sauce
●
Symphony of homemade desserts
●
Tea or coffee
Split pea soup
or
Bouquet of greens with olive oil and balsamic vinegar (vegetarian)
●
Snails in parsley and “provençale” style vegetables
or
Warm goat cheese in a filo dough, with Sherry (vegetarian)
or
Scallop and shrimp harmony with vanilla sauce
●
Lamb shank and smoked pork belly, sweet garlic sauce
or
Grilled salmon filet, white wine and pink peppercorns
or
Vegetarian plate with tofu (vegetarian)
or
Beef sirloin steak with red wine sauce
●
Symphony of homemade desserts
●
Tea or coffee
Lobster bisque enhanced with ginger
or
Mixed greens with sesame dressing and parmesan shavings
●
Homemade smoked salmon, truffle oil
or
Mushroom ravioli with sage sauce
or
Duck foie gras crème brûlée, sautéed apples and brioche
●
Roasted rack of lamb and port wine sauce
or
Vanilla flavoured seafood stew with a pasta swirl
or
Vegetarian plate with tofu (vegetarian)
or
Roasted breast of duck, maple and wild berry sauce
or
Beef filet mignon with five peppercorns and cognac
●
Symphony of homemade desserts
●
Tea or coffee
Happy Valentine’s Day
Warming up your hearts
Lobster Bisque Enhanced with Ginger, or
Vegetable Soup
●
Awaking your feelings
Mixed Greens with Almonds and Apple Julienne, or
Smoked Salmon with Quinoa and Vegetables, or
Homemade Wild Game Terrine and Its Condiments
●
Enhancing your drive
Seafood in a Puffed Pastry, White Wine and Pink Peppercorns, or
Mushroom Ravioli with Sage Sauce, or
Goat Cheese in a Phyllo Pastry, Tomato and Yellow Beets
●
Inflaming your desires
Roasted Breast of Duck, Maple Jus, Ginger and Cranberry, or
Arctic Char Fillet, Smoked Bacon and Old Fashioned Mustard, or
A duo of Lamb Shank and Chop, Port Wine Sauce with Ratatouille, or
Beef Fillet with Morels and Shiitake Sauce
●
Revealing your love
Sweet Delights
Tea or Coffee
●
83 $
