Appetizers

Seasonal soup inspired by Hendrick farm fresh vegetables

8

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

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

Foie gras torchon” wraped in duck prosciutto, basil sablé, rhubarb gastric, Gin de Neige macerated strawberries, cocoa nibs

17



Main Dishes



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

26

Aux Saveurs des Monts chicken ballotine stuffed with arugula and pecans, honey roasted carrots, fennel and beets, mint yogurt

27

Wild salmon, charred cucumber, dried cherry tomatoes, snap peas, radishes, whipped feta, green goddess sauce

28

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

29

Grilled Québec lamb sirloin, sautéed mushrooms, gouda agnolotti, cumin and roasted garlic ivory sauce, coppa chips

32

Takwanaw farm bison rib eye, kohlrabi remoulade, Île-aux-Grues cheddar anna potatoes, spicy onion rings, wild game demi glaze

35



Bar Bites

Pumpkin and sunflower seed bread, cider reduction pearled olive oil

3

Duck liver pâté, rosé wine and hibiscus jelly, puffed rye berries

6

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

6

Snails and mushrooms on toast, homemade ricotta, 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, blueberry chutney, ginger snaps, red berry coulis, dried meringues

9

Québec strawberry millefeuille, white chocolate custard, roasted almonds, 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