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VALENTINE'S DAY EVERY DAY

February 13, 14 & 15

February 13, 14 & 15

❤️ MENUS ❤️

 

OUTREMONT — NUN’S ISLAND
— LAVAL — CANTINE

Three-course Table d’hôte or À la carte,
February 13, 14 & 15

 

APPETIZERS

 

BURGUNDY SNAILS

Bacon, mushrooms, onions,
parsley roots, breadcrumbs

(14)

 

— veggie option —

 

ROASTED BUTTERNUT SQUASH

Chanterelles, Charlevoix ewe’s curd cheese,
pumpkin seeds, basil, confit garlic

(14)

 

MAIN DISHES

 

BROOK TROUT FROM RIVIÈRE-AU-RENARD

L’Île-d’Orléans cassis, beets, marinated Québec ginger,
buckwheat, pea tendril

(32 / TH 50)

 

ou

 

WILD BOAR RIB

Full-bodied Labrador tea and ground cherry jus,
roasted and purée carrots, brown butter

(32 / TH 50)

 

— veggie option —

 

PAN-SEARED LION’S MANE MUSHROOM

Burdock chips, lentils, apple BBQ sauce,
pine nut cream, tarragon oil, fresh apple

(21 / TH 40)

 

DESSERT

 

CARAMEL & SWEET CLOVER CAKE

Caramelized pecans, apple syrup

(9)

PLACE VILLE MARIE

Four-course Table d’hôte (60/p) or À la carte
Only menu on February 14 (no regular menu)
On the blackboard, February 13 & 15 (regular menu also available)

 

AMUSE-BOUCHE

 

VENISON BRICK

Celery remoulade, mustard sprouts

 

— veggie option —

 

MUSHROOM BRICK

Celery remoulade, mustard sprouts

 

APPETIZERS

 

CAULIFLOWER RISOTTO

Pan-seared scallops, black garlic, miso

 

— veggie option —

 

CAULIFLOWER RISOTTO

Sprouts salad, black garlic, miso

(18)

 

MAIN DISHES

 

HALIBUT STEAK

Sautéed girolles and artichokes, truffled beurre blanc

 

or

 

BEEF CHEEK ALLA MILANESE

Potato gnocchis, citrus gremolata

 

— veggie option —

 

CONFIT EGGPLANT

Black truffle macaronis au gratin,
crispy petite vegetables

(32)

 

CHEESE

 

LALIBERTÉ

Fromagerie du Presbytère, Sainte-Élizabeth-de-Warwick

(+10)

 

DESSERT

 

MOLTEN CHOCOLATE CAKE

White chocolate, vanilla and cherry jelly mousse,
milk chocolate Chantilly cream

(10)

MAGOG

Three-course Table d’hôte or À la carte,
February 13, 14 & 15

 

APPETIZERS

 

ARGENTINA GIANT SHRIMPS

Maple & sherry glazed bacon, huancaina, Mujoll caviar

(18 /TH +9)

 

— veggie option —

 

VARIATION OF BEETS

Maple & port wine vinaigrette

(9)

MAIN DISHES

 

BROOK TROUT FROM RIVIÈRE-AU-RENARD

Parsnip mousseline, mini hasselback potato,
Granny Smith apple pickles

(32 / TH 50)

 

or

 

PORK TOMAHAWK

Orzo risotto, wild mushrooms,
spinach, sage butter

(34 / TH 50)

 

— veggie option —

 

PAN-SEARED LION’S MANE MUSHROOM

Burdock chips, lentils, apple BBQ sauce,
pine nut cream, tarragon oil, fresh apple

(21 / TH 38)

 

DESSERT

 

PASTRY CHEF’S DELIGHT

(12)

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