SOUPS

Butternut squash soup gratinée v
14

Vegetable and grilled sausage minestrone
14

Mediterranean fish soup, Louis d’Or cheese, croutons and rouille
16

APPETIZERS

Mixed green salad, house vinaigrette v
9

Arugula and fennel salad, lemon dressing, parmesan v
13

House smoked salmon
21

Truffle oil or classic salmon tartare
19

Beef tartare & matchstick potatoes
20

Mushroom ravioli, demi-glace, pine nuts and arugula
17

Grilled calamari and zucchini, lemon and balsamic vinegar
17

Smoked herring from Iles-de-la-Madeleine, fingerling potatoes & beet salad
17

Escargots, portabella mushrooms, tubetti and tomato ragout, basil sauce
17

Crab cake, gribiche sauce & cucumbers
17

Vegetable tian, raw milk cheddar gratin v
17

Panko crusted goat cheese, apple and walnut salad v
17

Homemade Charlevoix organic pork rillettes
15

Homemade blood pudding, celery root purée, cider sauce
16

Duck foie gras au torchon
28

SIDE ORDERS

Green bean salad, steamed or buttered v
8

French fries or matchsticks potatoes
8

Potato purée v
8

Sautéed mushrooms v
16


v - vegetarian options

SALADS

Warm salad, poached egg, lardons, green beans, truffle oil vinaigrette
24

Smoked salmon salad, baby spinach, mushrooms and avocado
33

Cesar style salad, chicken from Voltigeurs farm and lardons
28

Grilled wild shrimp salad, sesame oil vinaigrette
33

ENTREES

Truffle oil or classic salmon tartare
30

Beef tartate & matchstick potatoes
30

Duck leg confit, roasted fingerling potatoes and salad
30

Homemade blood pudding, celery route purée, cider sauce
24.50

Asparagus and wild mushroom risotto v
29

Mushroom ravioli, demi-glace, pine nuts and arugula
29

Mussles and French fries Leméac style
29

‘Fleur de sel’ salmon pot au feu
34

Pan seared scallops, mashed fingerling potatoes, Mujjol caviar
40

Icelandic wild cod, fennel, potato purée, and ‘sauce vierge’
36

Grilled 1⁄2 cornish hen, black olive polenta fries
29

Grilled beef hanger steak, French fries and ‘Maître d’Hôtel’ butter
30

Braised beef short rib, barley stew, Swiss chard and mint pesto
36

Roasted duck breast, dumpling, shiitakes, bok choy and sweet & sour sauce
36

Angus beef filet mignon, braised King mushroom, parship purée, red wine sauce
49

Canadian roasted rack of lamb, Savoyard gratin, kale, green peas
52

Pan seared veal chop, morel sauce, fingerling potatoes
49

Herb crusted calf liver, potato purée and caramelized onions
32.50

Aged rib steak (21 oz), French fries, pepper sauce
*Yupanqui pepper on table
52

v vegetarian options
Chef de cuisine : Olivier Belzile