DESSERTS
Dessert of the day
16.50
Blanc manger, citrus and passion fruit
16.50
Coffee flavored crème caramel v
16.50
Vanilla crème brûlée v
16.50
France, Vouvray Moelleux, Domaine Clos Naudin 2018
22.00
Lemon curd tart
18.50
France, Sauternes, Château Les Justices 2017
18.00
Fresh fruits, coco basil sorbet, palm pastry v
18.50
Québec, Ice Wine, Domaine des Salamandres
25.00
Rum baba, chantilly and clementine sorbet v
18.50
Extra Rhum
2.00
France, Champagne Ratafia, Christophe Mignon
28.00
Chocolate profiteroles v
18.50
French toast, dulce de leche ice cream & maple caramel v
18.50
Portugal, Porto Branco, Nicolau de Almeida (Sec)
25.00
Guanaja chocolate mousse & Madeleines cakes v
18.50
Banana and dates Sticky Toffee pudding, vanilla ice cream v
16.50
Manjari chocolate tart, ginger ice cream v
18.50
France, Maury Grenat, Ma, Mas Amiel
10.00
Moist chocolate and banana cake, popcorn ice cream * v
18.50
Canada, Québec, Vendange Tardive, Vignoble de la Bauge
12.00
Homemade cookies and petits fours v
12.50 / 18.50
Homemade ice cream & sorbets v
one flavor/ 12.50
assortment/ 16.50
v - vegetarian options
* - gluten free
All desserts may contain traces of nuts
Pastry chef - David Courteau
CHEESES
Portion 30 gr
9.50
Louis d’or (Sainte-Élizabeth-de-Warwick)
Bleu d’Élizabeth (Sainte-Élizabeth-de-Warwick)
Migneron de Charlevoix (Baie-Saint-Paul)
L’Origine de Charlevoix (Baie-Saint-Paul)
Grey Owl (Notre-Dame-Du-Lac)
**Cheese is served with raisin bread