Mussels "Pêcheries Marinards"
Grain mustard cream sauce
8 $

Browned snails and mushrooms
Served on orzo, white wine sauce,
cream and green onions
10 $

Escalope of fattened duck’s liver
Physalis sauce port flavoured
14 $

Germaine pea soup
5 $

Soup of the day
6 $

Buffet :
Medley of bite size sweets,
pies and cakes
6 $

Fresh fruit salsa, cheese mousse
and chessecake
Accompagned with crunchy chocolate cookies
(extra 3 $ in th)
6 $

Cheese plate and fruit
(extra 3 $ in th)
6 $

Chocolate and porto sampling
(extra 5 $ in th)
10 $

Drinks

Coffee, tea, milk of herbal tea
2 $

Green tea leaves
3 $

Espresso/allongé
3 $

Cappuccino
3 $

Iced espresso
7 $

Café flambé
9 $

Green salad with crispy vegetables
Mustard, cider vinegar and honey vinaigrette
6 $

Green mixed lettuce, vegetables
and confit of duck
Oil of nuts vinaigrette and Xeres vinegar
8 $

Asparagus, smoke salmon and lime flavors
Goat cheese flavoured vinaigrette
10 $

Tartar of scallops, cosmopolitan style
Vodka, cranberry juice and orange
11 $

Crab and lobster cake, marinated squash
Reduction of preserved tomatoes
and caviar “Emerance”
12 $

Salads

Warm roasted scallops
With chives and orange
24 $

Duck’s leg confit
Carmelized apples
23 $

Fish and seafood

Grilled "Cuisimer" cod filet
Tomatoes salsa, green sweet peppers and onions
22 $

Graduated of Atlantic salmon
Creamy sauce and it’s coriander oil
24 $

Matane’s shrimps and large shrimps
Squash sauce and red sweet pepper
25 $

Skewer of fresh salmon and scallops
Served with rice and fresh vegetables
27 $

Large shrimps and grilled St-Jacques
Served on noodles and tomatoes, cream sauce
27 $

Skewer of grilled St-Jacques
Puree if butternut squash
29 $

Lobster and mussels duo
(app.: 1 ½ - 1 ¾ pounds)
Choice of: garlic butter, herbal butter
or flavoured mayonnaise
34 $

Poached or grilled lobster
(app.: 1 ½ - 1 ¾ pounds)
Choice of: garlic butter, herbal butter
or flavoured mayonnaise
32 $

Royal of the seas double service
First take : Trio of cold appetizers, chef’s inspiration
Second take : Cod, salmon, scampies, large shrimps scallops and mussels
39 $

Meats and poultries

White chicken breast stuffed with mushroom
Garlic cream and chive
20 $

Duck’s leg confit
Honey and raspberry sauce
24 $

Grilled pork tenderloin
Fig and cranberry chutney
24 $

Beef tenderloin triple A
Melting cheese with green sweet peppers
and vegetables

Make your table d’hote for 5 $
Add a soup, dessert and coffee/tea or herbal tea.

Ask your waiter the available choices
11 $

Asparagus, smoke salmon and lime flavors
Goat cheese flavoured vinaigrette

Cappuccino of the moment
Topped with fresh cream

Escalope of fattened duck’s liver
Physalis sauce port flavored

Granité

Skeewed of grilled St-Jacques
Puree of butternut squashl
Or
Beef tenderloin triple A
Melting cheese with green sweet peppers and vegetables

Cheese plate

Chef’s desert

Coffee, tea or herbal tea

60 $