• APPLE / FOIE GRAS / SPRUCE

  24

  Torchon style Foie Gras, crabapple declination, spruce gel, fir brioche and fleur de sel

• TROUT / BEET / GIN

  18

  Saint-Alexis-des-Monts Trout gravlax, beetroot declination from O’Koppo gardeners, dill sponge cake and oil

• SQUASH / SNAILS / PARSLEY

  18

  Butternut squash confit with thyme, snail in parsley with candied garlic, squash puree with brown butter, black garlic condiment, parsley tuile, warm herb vinaigrette

• VINAIGRETTE / LEEKS / SEAWEED

  22

  Leeks mosaic wrapped in Nori, Leeks green and samphire mustard vinaigrette, brioche croutons, St. Lawrence seaweed emulsion, marinated mustard seed
  and grated bottarga

• RED CABBAGE / VEAL BREADS / CRANBERRY

  26

  Braised red cabbage, cranberries, walnuts, crispy sweetbreads,
  red cabbage puree emulsified with walnut oil, "jus" and candied cranberries

• Caviar / Blinis / Aigrelette

  pdm

  10g of sturgeon caviar Acipenser Transmontanus, Blinis and fine herbs cream

• ROOTS / STURGEON / TARRAGON

  37

  Ballotine of Lake Saint-Pierre Sturgeon poached with lemon, root vegetable blanquette, smoked sturgeon sauce, celery root purée with tarragon and wild rice chips

• CARROT / MUSHROOMS / AGNOLOTTI

  38

  Ô'Champignons Mushrooms filled Agnolotti, carrot puree and glazed carrots, mushrooms burgundy broth, shiitake chips

• PARSNIP / QUAIL / GRAPE

  37

  Grapes and rosemary stuffed Quail ballottine, confit legs, parsnip puree with hazelnut oil, parsnips glazed with rosemary, verjuice "jus"

• Jerusalem artichoke / BEEF / BRUSSELS SPROUTS

  39

  Grilled beef, roasted and pureed Jerusalem artichoke, tangy Brussels sprout salsa and black shallot gravy

• CAULIFLOWER / CHAR / DUKKHA

  35

  Seared char fillet, pan-fried cauliflower with dukkha spices, white wine and lemon balm sauce

• POTATO / BOAR / SUCRINE / APPLE

  40

  Seared loin and flank cooked at low temperature, lacquered and grilled, potato rösti with savory, braised sucrine with apple juice, apple vermouth from Michel Jodoin "jus"

• Extra

  Seared foie gras 16
  Mushrooms 12
  Flank of wild boar 8

*Ask your server for our vegetarian options

• CHOCOLATE / CRÈME BRULÉE / PEAR

  11

  Dark chcoclate crème brulée, minced and geled pear, toasted almonds

• SEA BUCKTHORN / HAZELNUT / MAPLE

  15

  Paris-Brest, hazelnut praline, sea buckthorn gel and purée, carrot and sea buckthorn sorbet, maple tuile

• SORBET / ICE CREAM / MERINGUE

  8

  Trio of sorbets (2) and Ice cream (1)

• APPLE / BUTTERNUT / ROSEMARY

  13

  Puff pastry, squash seeds declination, minced squash and apples. sweet pickled squash, rosemary ice cream

• Cheese plate

  15

  Grondines cheese duo
  
  Pairing: Chateau Chalon 2014, Les Parelles ($14 / 2oz)

If you have any allergies, please let us know.