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Cold Starters |
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Duck Foie Gras, mousse, peppered pineaple and cranberry relish, spicy cake(12$ extra-charge for this plate on the menu) |
$ 20.00 |
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Golfe shrimps, "parfait", natural, cucumber carpaccio and jam, seaweed salade |
$ 12.00 |
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Sqeezed rabbit with duck foie gras and apricot, carrot and ginger espuma, nut crumble. |
$ 12.00 |
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Traditional Liver Paté of the Auberge, Onion and dry blueberries jam, Rhubarb and apple chutney |
$ 10.00 |
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Hot Starters |
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Starter of the moment |
$ 12.00 |
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Organic porc with rhum and pepper custard, just fried queen scallop, pineapple and vanilla juice. |
$ 12.00 |
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Black sturgeon from St Laurent smoked, served warm, celery in sauerkraut style, "ciel" sausage, butter and Niagara wine vinegar sauce. |
$ 12.00 |
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Duck foie gras served hot on rubard and strawberry croustade with aged balsamic, picada and arugula (10$ extra charge for this plate) |
$ 20.00 |
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Soup and Salad |
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Zucchini and basil veloute, toast with home made smoked salmon mousse |
$ 9.00 |
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Citrus fruits sherbet |
$ 4.00 |
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Soup of the moment |
$ 8.00 |
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Chief's salad |
$ 8.00 |
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Trou Normand |
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Pink tequila sherbet |
$ 4.00 |
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Rhubarb, strawberry and vodka sherbet |
$ 4.00 |
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Calvados du Pays d'Auge |
$ 7.00 |
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Entrees |
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Atlantic salmon one side fried, beans and peas purée, red wine sauce, crusted "Pieux" from Charlevoix |
$ 34.00 |
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"Black Angus"beef, grilled sirloin steak, "Yukon Gold" and aged cheddar mousse, baby spinach with cream, caramelized onion with "Guinness" |
$ 34.00 |
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Jean Sébastien's guinea-fowl roasted spiced supreme, dryed blueberries, blackcurrant, horseradish sauce, potatoes Waffle |
$ 34.00 |
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Lamb from "ferme Eboulmontaise" in two styles: shoulder confit, sweet potatoes and vanilla purée, grilled slice of leg, raspberry ans peppermint gastrique sauce |
$ 34.00 |
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Jean Robert's veal: filet on portabella, card, "1608" cheese, grilled nut and beef juice. |
$ 34.00 |
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fish of the day on orzo pasta risotto with wild musrooms, pesto oil, fried shallot |
$ 34.00 |
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Chef Suggestion, Dominique propose to you a plate of the day in according to the market. |
$ 34.00 |
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Add an Escalope of Duck Foie Gras at your plate |
$ 15.00 |
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Matured Cheeses |
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Choice of 5 pieces |
$ 15.00 |
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Selection 3 Pieces of Cheese on our selection |
$ 12.00 |
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* Le Migneron ou le Ciel de Charlevoix (regional Cheeses) |
$ 9.00 |
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Desserts |
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Half shelled walnuts pie, Barolo wine gelato, Matcha tea custard |
$ 9.00 |
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« Crème Brûlée », caramelized oranges et gingembre |
$ 9.00 |
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Caramel smoot cake, mango sherbet, spiced crumble, "Maldon" salted caramel sauce |
$ 9.00 |
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Cacao "fiancier" cake, giandujas chocolate cream, banana mousse |
$ 9.00 |
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Tea, Coffee or Infusion, Mignardises |
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Tea, Coffee or Infusion served with Mignardises |
$ 5.00 |
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"Flavor exploration menu" summer 2009 |
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Choice one Cold or Hot Starter, Soup or Salad, one Entree, Dessert or cheese (2), Mignardises and Tea or Coffee. The Table d'hôte 5 Courses is including of package M.A.P |
$ 59.00 |
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"Gourmet menu" Summer 2009 |
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Add "pause fraicheur" and cheese to the flavor Exploration menu |
$ 70.00 |
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Gift Cards 
