Soup of the day

French onion soup with Quebec beer, with Louis d’Or cheese gratin

Salmon tartare, citrus zest, roasted sesame, coriander, Saint-Lawrence sea kelp

Pan-seared escargots with 400 pieds farm mushrooms and house-smoked capicola

Homemade torchon-style foie gras, grilled brioche and honeyberry jelly

Balsamic beef carpaccio with ancestral tomatoes panzanella salad

Milton salad, mesclun, fresh figs, nuts, Paillot goat cheese, cranberries, vegetables

Caesar salad, romaine lettuce, Fairmount Bagel croutons, Louis Fortin bacon bits, parmesan shavings and house dressing

Artisanal & homemade charcuterie board, pâté and terrine with marinated vegetables, mustard and spreads

Quebec cheeses board, fruits, nuts and spreads

Homemade smoked salmon an green apple salad with verjus dressing

Guinea fowl from the Island of Orleans coq-au-vin style, bacon and mashed potatoes

Tuscan-style bean ragout with duck three ways

Black garlic braised lamb shank on Yukon Gold mash

NY Striploin steak, peppercorn sauce and fries

Filet mignon, bordelaise sauce, mashed potatoes and seasonal vegetables

Sailor-Style PEI mussels, served with fries

Linguine with mussels, shrimp, clams and salmon, creamy white wine and herb sauce

Pan-seared giant tiger prawns on black rice with saffron sauce

Salmon with parmentier ‘à la nage’, salmon caviar and red watercress

Vegetarian risotto, truffle and mushrooms

Pan-seared tofu on cranberry beans ragout and seasonal vegetables

Black chocolate and sea salt crème brûlée

Gluten free chocolate cake and steak spiced nuts

Red wine poached pear served on almond pie

Strawberry Cheesecake

Deconstructed cannoli with pistachios and ricotta