The Table d’hôte |
- Amuse-Bouche
- Beet and apple carpaccio with seared marinated shrimps, sesame and grapefruit vinaigrette
- Dijon and aged cheddar crusted Quebec lamb rack, shallot and demi glaze sauce, seasonal vegetables
- Maple trilogy (Macadamia nuts and maple trifle, maple nugget decadent cake, maple ice cream)
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3 Courses
Minimum of 8 persons |
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The 4 course Discovery |
- Amuse-Bouche
- Delicate white onion tartlet with chorizo sausage, edible flowers and herb salad
- Pan seared duck foie gras, black cherry compote with almonds and Kirsch
- Bacon wrapped black cod, “vierge” sauce with clams and sundried tomatoes
- Smooth 3 cheese cheesecake
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4 services
Minimum of 6 persons |
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The 5 course Gastronomic |
- Amuse-Bouche
- 2 lettuces soup with crunchy asparagus and radish garnish
- Tomato Tatin tart with crumbled goat’s cheese
- Cocoa crusted AAA beef tenderloin, cardamom flavored demi-glaze sauce
- Trilogy of Quebec cheese
- homemade cranberry and hazelnut crackers
- “Orangy” trilogy (carrot and cardamom pudding, homemade peach/ginger ice cream, orange and pistachio joconde cake)
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5 Courses
Minimum of 6 persons |
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The 6 course Gastronomic Adventure |
- Amuse-Bouche
- Roasted tomato and orange zest soup, homemade pistou and prosciutto chips
- Stanstead rabbit pastilla with Jean-Marc’s sprout salad.
- Green apple and coriander seeds, shot of Vodka
- Braised duck leg, fresh peas, oyster mushrooms, asparagus and parmesan fricassee
- Trilogy of Quebec cheese homemade hazelnut and cranberry crackers
- Fresh lemon tartlet, sour cream mousse with fresh raspberries and almond tuile
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6 Services
Minimum of 2 persons
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Brunch |
- Smoked trout and salmon platter
- Potato and fresh corn cake poached
- Fennel
- Selection of baked goods
- Miniature frittata
- French toast
- Homemade buckwheat
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Cocktails 5 to 7 |
- Sesame crusted shrimp
- Shrimp fritter
- Pepper crusted tuna tataki
- Smoked trout rillette
- Smoked salmon stuffed
- Smoked Bobine’s farm trout
- Cream of preserved shallots
- Quinoa and Grana Padano « kefta »
- Hard boiled quail egg
- Stanstead rabbit pastilla
- Miniature beef Wellington
- Stanstead rabbit « lollypop »
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Buffet |
- Regional grilled meats
- Seasonnal grilled vegetable salad
- Cherry tomato, cucumber and Alfred le Fermier cheese salad
- Antipasto platter
- Filet of Canadian Beef
- Oven roasted root vegetable
- Quebec cheese platter hazelnut
- Seasonnal fresh fruit
- Selection of dessert
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Cocktail dinatoire |
- Selection of hors d’œuvres sweet or salty
- Coffee, teas and herbal teas
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The « Wine and cheese » adventure |
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A tasting of 4 flights of Quebec cheeses matched with local breads:
- a 3 course service of soft rind cheeses
- a 3 course service of semi-soft cheeses
- a 3 course service of firm cheeses
- a 3 course service of blue cheeses
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4 Services
Minimum of 10 persons
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