Our Menu

PRELUDE

Cheese & Charcuterie Board
three local cheeses, two artisanal charcuteries — 38

Hand-Stuffed Olives
olive tapenade, grilled bread — 18

Sourdough Bread
whipped butter — 9

STARTERS

Burnt Onion Cream
sumac sour cream, wild rice granola, Louis d’Or cheese, grilled leeks — 17

Cucumber Salad
house whipped feta, ribbons of seasonal cucumber, olive tapenade, smoked olive oil — 19

Québec Deer Tartare
tangy garnish, sunchoke chips, pickled shimeji, mustard seeds — 26

Fire-Grilled Octopus
bacon and pepper marmalade, lemon fingerling potatoes, garden herb sour cream — 36

MAINS

Chef’s Grilled Chicken
fire-grilled breast, crispy sourdough, vin jaune sauce, fire-roasted mushrooms, garden dill — 49

Fire-Cooked Bison Bavette
mashed potatoes, garden green sauce, asparagus and broccolini, duck-fat fingerling potatoes — 61

Sablefish
white bean and mushroom ragout, Massawippi miso gastrique, braised red cabbage — 64

Grilled Scallop Risotto
creamy white wine bisque, fire-seared scallops, clams, fresh sea asparagus — 64

Fire-Braised Wild Boar Ribs
beet purée, fir-infused jus, haskap berry marmalade, grilled beets — 68

Côte de Bœuf to Share
mashed potatoes, garden green sauce, grilled seasonal vegetables, duck-fat fingerling potatoes — 190

TASTING MENUS

The Signature (5 courses) — 120
burnt onion cream, deer tartare, scallop risotto, wild boar ribs, dessert of your choice

The Convivial (to share, for two) — 230
two burnt onion creams, côte de bœuf to share, two desserts of your choice

DESSERTS

Minute Churros
salted caramel — 11

Crème Brûlée
La Pinte cream, flavour of the day — 12

Honey & Goat Cheese
goat cheese, fermented honey, crunchy pollen, fire-grilled bread — 16

Nanny’s Shortcake
sugared strawberries, English cake, sweet clover ice cream — 16

Chef: Brian Proulx · Sous-Chefs: Émile Lallier & Victorien Zemgue