Snails fricassee in pastry
With dried tomatoe, perfumed with basil
11 $

Duck liver panned
Mango and cinnamon sauce
16 $

Sweetbreads braised with fresh thyme sauce
Accompagnied with risotto and mushrooms
12 $

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 cheesecake
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 $

Mixed greens, spinach and apples
Creamy dijonnaise vinaigrette
8 $

Fresh salmon “Tataki” and
a rose of smoked salmon
Chives vinaigrette, white almonds
and balsamique
10 $

Snow crab layered with fresh shrimps
Flavored with white wine porto mayonnaise
and parsley
11 $

Caribou and rabbit pâte, with apples and calvados
Garnished with a house confit
9 $

Meal salads

Warm grilled scallops
With chives and orange
23 $

Smoked salmon
Red oignons, capers and lemon
22 $

Warm duck’s leg confit
Carmelized apples
21 $

Fish and seafood

Fresh Atlantique salmon coated with sesame
Pesto sauce
23 $

Grilled « Cuisimer » cod filet
Medley of Mediterranean vegetables
23 $

Matane’s shrimps “à la Thermidor”
Flammed with cognac, cream, cheese
24 $

Skewer of scallops and fresh salmon
Dijon mustard sauce
26 $

Jumbo shrimps and roasted scallops
Served on a bed of risotto rice and vegetables
with fresh herbs
26 $

Succession of grilles scallops
Butter orange sauce with basil oil
28 $

Royal of the seas double service
First take : Trio of cold appetizers, chef’s inspiration
Second take : Cod, fresh salmon, scampi,
scallops and mussels
38 $

Meats and poultry

Grilled white chicken meat stuffed
With vegetables, creamy sauce with fines herbes
19 $

Duck’s leg confit
Cranberry sauce, with porto wine and honey
23 $

Pork filet grilled
Basil paste, Dijon and caramel balsamique
creamy sauce
24 $

« AAA » beef tenderloin
Creamy mushroom sauce
29 $

Appalachian red deer medalion
Morello cherry sauce and red wine
31 $

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

Ask your waiter the available choices
11 $

Fresh salmon “Tataki” and a rose of smoked salmon
Chives vinaigrette, white almonds and balsamique

Cappuccino of the moment
Topped with fresh cream

Duck liver panned
Mango and cinnamon sauce

Granité

Jumbo shrimps and roasted scallops
Served on a bed of risotto rice and vegetables with fresh herbs
or
« AAA » beef tenderloin
Creamy mushroom sauce

Cheese plate

Chef’s desert

Coffee, tea or herbal tea

60 $