Trois-Rivières

Seasonal creations from our chefs

• STARTERS

• Shallot savoury tarte tatin

  Puff pastry, shallots, Tite Crime, maple, balsamic vinegar, goat cheese, zucchini sauce vierge, pumpkin and sunflower seeds, chives

  14

• Scallop & pork belly

  Crispy Nagano pork belly, seared scallop, creamy parmesan polenta, roasted broccoli, Joufflue nage

  17

• Venison tataki

  Labrador tea hopped pepper-crusted deer tataki, celeriac mousseline with black garlic, mushroom and parmesan salsa, pickled onions, wild mushroom mayonnaise, meat juice and dill vinaigrette, parsnip chips

  17

• MAIN COURSE

• Pork burger

  Gaspor Farm pork and bacon patty, cranberry chutney, brie cheese, Chipie and Meaux mustard mayonnaise, arugula, tomatoes

  23

• Tuna tartar

  Spicy aioli with Thai basil, cucumber, green onion, radish, jalapenos, mint, avocado and cilantro sour cream, tempura shrimp, crostinis, fries, salad

  31

• Guinea fowl confit

  Guinea fowl supreme confit, Joufflue barley risotto, parmesan, fresh herbs, seasonal vegetables

  32

• Codfish

  Pan-fried cod steak on the skin, ravioli with ricotta, grilled garlic and lemon, lobster bisque sauce and nordic shrimps

  34

• Grilled steak

  CAB beef striploin, gratin dauphinois, carrot purée, beans, mushrooms, homemade gravy

  40