Ensuring that its operations are part of a sustainable approach, such is the daily mission of the restaurant carried out by the chefs and their team members. Our menus, crafted with care and passion, are mindful of using seasonal produce and of respecting the environment. Consuming locally grown foods is a winning choice for everyone in terms of taste, freshness and cost savings. Who knew that supporting nearby Québec producers could be so delicious!
Spring is synonymous with change: snow melts, buds are bursting and greenery reveals itself. This menu pays tribute to the colour green, an invigorating hue that reminds us that plant life reasserts itself once winter is over, carrying with it a promise of abundance and fresh flavours.
First things firstCeviche-style Îles-de-la-Madeleine scallops, with rhubarb and green apple, celery condiment and chlorophyll dressing
Pièce de résistanceSlow-cooked grain-fed organic chicken, suprême sauce, risotto verde, vegetables of the day, sprouts and warm vinaigrette of jus reduction
The finaleDessert recipe from artisan baker Patrice Demers: yogurt and Ivoire white chocolate cream, raw apples, pistachios, green apple granita and fresh coriander
Leg braised in ginger-infused juice, Nantes carrot orgetto, raw carrot salad and pistachio gremolata
Medaillon sauted in brown butter with fresh thyme, Baker’s potatoes and sweet potatoes, caramelized shallots with honey and jus reduction with cranberry
Roastéed skin-side-down, Stoneham cavatelli sautéed with kale, leek fondue, seasonal vegetables and butter emulsion clam broth seasoned with Kayak vermouth
Hot mushroom pie, apple and hazelnut crumble, mashed celeriac with Appalachian truffle, green vegetables and fried mushrooms
Dish of the day featuring our team’s pick of spring flavours
Tangy rhubarb compote with long pepper, maple ice cream and shortbread pecans
Sesame seed crumble, whipped cream with Cantons-de-l’Est miso caramel
Moist cake made with olive oil processed in Québec, sea buckthorn cream and jelly, honey cream, crushed almond crumble and tender greens