MENU

APPETIZERS

 

COLD APPETIZERS

Garden salad with beets, pecan nuts and cheese — 14.$
Cider and honey dressing

Salmon tartare Matane shrimp cocktail — 15.$
Mustard, chives, capers, maple syrup

Matane shrimp cocktail — 16.$
Cognac sauce or chive and lemon mayonnaise

Prosciutto, Parmesan and fig jam — 16.$
Served with homemade croutons

Seafood trilogy — 17.$
Chef’s inspiration

 

HOT APPETIZERS & SOUP

Snails — 12.$
Burgundy creamy sauce (or Gratiné, garlic flower butter)

Belle Plage seafood chowder — 15.$
Méli-mélo of shrimps, mussels, lobster and scallops

Calf sweetbread with sweet potatoes purée — 17.$
Port sauce and truffles (or maple glazed)

Duck foie gras — 20.$
White balsamic sauce and onion confit

 

 

MAIN DISHES

Compose your Table d’Hôte menu for an additional $ 14.

Soup or salad, dessert buffet and a coffee / tea or infusion.

 

 

FISH AND SEAFOOD

Grilled cod fillet — 28.$
Tomato salsa (or lemon butter)

Fresh Atlantic salmon — 30.$
Meaux mustard sauce (or lemon butter)

Brochette of grilled scallops — 34.$
Mushroom and curry creamy sauce

Assorted of sea foods platter — 37.$
Scallops, salmon and shrimps

Lobster Newburg façon Belle Plage — 39.$
Flamed with Cognac, creamy sauce

Royal des mers in two sets — 49.$
First : trilogy of cold starters : chef’s inspiration
Second time : Cod, salmon, shrimps, scallops, scampies and mussels

 

MEAL SALADS

Seafood — 29.$
Served with orange and dill dressing

Matane shrimps — 29.$
Served chives and citrus dressing

Warm duck’s leg confit — 29.$
Fruits, pecan nuts and honey vinaigrette

Grilled scallops — 29.$
Served with mint and citrus dressing


MEAT & POULTRY

Grilled chicken breast — 26.$
Osso buco style with gremolata

Duck leg confit — 29.$
Maple syrup and raspberry sauce

Beef tenderloin « AAA » — 39.$


CHILDREN’S MENU

Ask your waiter for the available choices — $ 11

 

DESSERTS & BEVERAGES

 

DESSERTS/CHEESES

Buffet — $ 11
Medley of bite size sweets, pies and cakes

Cheese mousse and cheese cake, fruit salsa — $ 10
(extra $4 in TH)

Cheese plate and fruits — $ 11
(extra $4 in TH)

Chocolate and Port — $ 12
(extra $7 in TH)

 

BEVERAGES

Coffee, tea, milk or herbal tea — $ 3

Green tea leaves — $ 4

Espresso/allongé — $ 4

Cappuccino — $ 4

Iced espresso (alcoholized) — $ 12

Café flambé (alcoholized) — $ 12

SUNSET MENU

 

7 COURSES DINNER
— $ 71 —

Salmon tartare
Mustard, chives, capers, maple syrup

Cappuccino of the moment
Topped with fresh cream

Calf sweetbreads and parsnip cream
Port sauce, truffles

Granité

Brochette of grilled scallops
Mushroom and curry creamy sauce
or

Beef tenderloin « AAA »
Red wine sauce with caramelized shallots

Cheese plate

Chef Dessert

Coffee, tea or herb tea

BON APPÉTIT !