Appetizers

Cream of mushroom, porcini mushroom foam, white truffle oil, scallions 10

Beef crudo from Brylee Farm, grilled broccolini, pimentón and orange scented celeriac purée, crushed pistachios 14

Crispy pork belly, roasted acorn squash, sherry and date purée, almond granola, whipped Rébellion 1837 cheese 14

Rare seared Ahi tuna, marinated eggplant & heirloom tomato salad, roasted pepper sorbet, black olive powder, micro basil 15

Pan seared veal sweetbreads, smoked carrot and maple purée, sweet & sour shallots, curried brown butter, parsnip chips, cilantro gremolata 15



Main Dishes

Pork chop and shrimp duo, asparagus, potato and chorizo croquette, beer and bird chili hollandaise 26

Pan seared walleye, sweet pea and tarragon risotto, miniature leeks and beets, lobster foam, prosciutto rice cracker 27

Rabbit loin stuffed with pancetta and sage, blutnudeln, king eryngii mushrooms, green pepper and calvados sauce, fried shallot crumble 28

Maple and ginger glazed duck breast, walnut oil roasted cauliflower couscous, patty pans, blackberries, nectarine gel 29

Grilled lamb surloin, fennel and figs roasted with fresh thyme, tomme du Haut Richelieu aligot, black cardamome sauce 32

Rosemary smoked elk medallion, cipollini onions, wilted spinach, horseradish parsnip purée, morello cherries, Piger Henricus gin sauce 35

Bar Bites

Lugtread beer and caramelized onion bread, whipped bacon butter 3

Duck liver pâté, cider and hibiscus jelly, puffed rye berries 6

Bar mix; marinated olives, spicy beer nuts, dill pickle popcorn 6

Pickled pork tongue, chicharn,

persillade 6

Salmon rillette and gravlax roulade, smoked salt, radishes, aïoli 6

Charcuterie & Cheese

Platter of Quebec cheeses, house garnishes

Chef selection for 1 person 12

Chef selection for 2 people 20

Local and homemade charcuterie platter

For 1 person 12

For 2 people 20

Rustiek platter 15

Deserts

Coconut cream pie, longum pepper and pineapple chutney, lime curd 9

Salted caramel mousse, star anise infused pear chutney, ginger snaps, red berry coulis, dried meringues 9

Caramelized banana millefeuille, white chocolate custard, macadamia nuts, root beer molasses 9

Dark chocolate terrine with hazelnuts and sponge toffee, spiced cherry compote, espresso soil, peppermint 9


Chef Christopher Mulder

Sous-chef : Simon Beaudry