OUR 3 COURSES TASTING MENU

#surBernard #PointeNord #AuSommetPVM

3 COURSES TABLE D’HÔTE MENU

First course

ROASTED CAULIFLOWER
Squid-ink aioli, button mushrooms,
hazelnuts, fried capers, Parmesan, arugula

or

TORCHED SMOKED SALMON
Témiscouata Grey Owl goat cheese , burnt onions,
dill-chives oil, celery, Jerusalem artichokes

Second course

 GRILLED OCTOPUS
Louis Albert potatoes, huancaina, chimichurri,
red cabbage slaw, lime, dill

or

BRAISED KAMOURASKA LAMB
Chicory, lemon, saffron, mushrooms,
brown butter burnt carrots purée

Third course

TARTE TATIN
Caramelized apple, coconut crumble,
vanilla ice cream

or

ORANGE AND ROASTED SQUASH CREAM
Spices crumble, buckwheat honey

 $41

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