On reservation only.
Open on Saturday nights 7pm year-round,
Fridays and Sundays on occasion for groups and special events
Bring your own wine,
beer or port Regular menu 5 courses $120* Regular menu 7 courses $150* Special menu 7 courses $160*
*All included (taxes and service)
Payment by cash, cheque or credit card (VISA, MC) or bank transfer We ask for a 25% deposit or credit card# upon reservation (48h cancellation policy)
Reservations : 450 588-5125
wild Spring Menu 2019
Saturday May 11th 7:00 PM
& Sunday May 12th 1:00 PM
Lobster and nordic shrimp with fiddleheads,
Quebec saffron sumac labneh with curry oil,
nut & seed dukkah, spring beauty
Spring ‘Garbure’ soup with stinging nettle,
asparagus, peas and beech peas, boar bacon,
wild herb pesto
Wild green salad with dandelion, crinkleroot leaf,
chickweed, garlic mustard leaf and linden,
egg and pickled fiddlehead vinaigrette,
smoked duck and duck fat croutons
Option: Pan-seared Foie gras, rhubarb salsa and
root vegetable soubise, high bush cranberry &
juniper
(with Delux Menu or 25$ supplement)
Quebec lamb with morel sauce,
green barley risotto, lambs quarters and spring
onion, day lily shoots
Optional : Regional cheese plate, cloudberry & nuts
from Joseph Thifault
(With Delux Menu 20$ supplement, 80g for two)
Profiteroles with balsam fir, wild mint and
mountain-ash ice cream, rosehip sorbet, long
pepper chocolate sauce, strawberry rhubarb
coulis with sweetgrass
