Trois-Rivières

Starting November 11th

• Spinach and artichoke dip

  Boursin cheese, spinach, artichoke hearts, served with fried wontons

  16

• Wild blueberry bison tartar appetizer

  Canadian bison tartare, blueberry and juniper berry gastrique, grey shallots, olive oil and Dijon mustard, served with crispy fried wontons

  21

• Three-cheese Risotto

  Creamy three-cheese and white wine risotto, roasted Nantes carrots, sautéed mushrooms, crispy fried bok choy, chlorophyll oil

  25

• Za'atar roasted chicken

  Rotisserie za’atar chicken breast, parsley, pomegranate and feta, Mediterranean-style Puy lentils, glazed Nantes carrots, served with onion-infused pan jus

  29

• Black cod

  5 oz roasted black cod, marinated in soy, ginger, garlic and sesame oil, celeriac purée and bok choy

  32

• Wild blueberry bison tarta

  Canadian bison tartare, blueberry and juniper berry gastrique, grey shallots, olive oil and Dijon mustard, served with crispy fried wontons, fries and salad

  36

• Steak & fries

  10 oz grilled striploin, duck foie gras compound butter, garlic and parmesan fries, arugula and pomegranate salad, malt vinaigrette

  52