Appetizers
Flaky pastry of escargots with Pernod sauce
Madère guinea fowl liver, cranberry jelly and onion confit 
Veal sweetbread in a crisp, Migneron and mushroom potatoes purée, thyme reduction
Sauted shrimps with herbal emulsion and spinach
Trilogy of duck foie gras Les Canardises, beetroot caramel and its cake    (12)

From the garden
Today’s chef soup inspiration
Butternut squash soup, sweet onions, rabbit strip and its horseradish cream     (4)

Granité and Trou Normand
Chef’s granité of the moment 
Pear and liquor sorbet (2)
Calvados Boulard   (7)

Chef main selections
Pork tenderloin with a reduction of Rasberry vinegar from Orleans Island 42
Duck magret Les Canardises, sliced pears & blueberries, Minaki liquor   47
Bouillabaise fish and mussels Provençale stew  44
Herbal cooked veal filet, pan fried wild mushrooms with Ciel de Charlevoix cheese   48
Beef tenderloin on the grill, duxelle of mushrooms, Porto reduction sauce    49
Lamb confit shank, Puy lentils, rosemary reduction   40
 

Quebec cheese speciality
Tempt yourself
  Two cheeses   (9)      Three cheeses    (12)

Auberge sweet ending
Tea, coffee, herbal tea

*Vegetarian dish available upon request.
Prices indicated in parenthesis are supplement to the Table d’hôte.