_ TABLE D’HôTE Click the sections to consult Soups from our Stovetop Hot and Cold Starters Fresh Fruit Granita Fish Meat Dishes Our signature: The Game Vegetarian Dish Create your own table d’hôte by adding to your main course 25 for five-courses meal ( *surcharge ) _ Soups from our Stovetop TOP OF PAGE Cream soup of the day and its froth 7 * Wild game consommé with Sichuan pepper caribou ravioli 9 ( * Table d’hôte surcharge : 4 ) _ Hot and Cold Starters TOP OF PAGE VEGETARIAN Greens salad, tzatziki dressing Zucchini cannelloni and fresh goat cheese froth Unstructured gazpacho 12 PARTRIDGE Partridge ballotine with pistachioes Leg rillettes, ginger Granny Smith chutney Smoked supreme, honey remoulade 14 SABLE FISH Marinated, greens with lobster oil Confit, with mushrooms and hallot truffled salad Smoked, with ratatouille marbled and shellfish jelly 16 SCALLOP Marinated, with chorizo cream and cuttlefish ink macaroon Mango scallop coulibiac, fennel mousse Caramelized with ras el hanout, quinoa and smoked bacon salad 16 * SYMPHONY OF FOIE GRAS Au torchon, stuffed with Malpeque oysters Marbled, in a tagine of quail with roasted almonds Pan fried, on semi-smoked and roasted quail supreme 28 ( * Table d’hôte surcharge : 15 ) _ FRESH FRUIT GRANITA 3 TOP OF PAGE _ Fishes TOP OF PAGE FISHERMAN'S PLATE Roasted barded monkfish, pealla-style risotto Unilateral salmon in a gingerbread crust Lobster, blue gnocchis with shellfish sauce 34 _ Meat Dishes TOP OF PAGE DUCK Orange duck poutine Gizzard tartlet, mushrooms liver Semi-smoked magret, vegetables stew on polenta 36 QUEBEC LAMB Roasted rack, stuffed artichoke heart Sweetbreads and shiitake skewer roasted with cardamom Confit of lamb croquette and coco beans 38 _ Our Signature Specialty: Wild Game TOP OF PAGE WILD BOAR Medallion au jus, cabbage compote with oyster mushrooms Juniper berry ribs, parsnip blintzes Ossobuco, lentils with smoked roasted palette 42 WILD GAME TRILOGY Seared crepinette of pheasant stuffed with apricot, braised salsifies Red deer medallion, cheese macaroni Elk steak, quince upside-down tart 42 CARIBOU Roasted rack with grand veneur sauce and acorn squash gratin Pan-fried loin, roasted red beet, garlic and parsley sauce Caribou sausage, Yukon Gold purée 50 _ Contemporary Vegetarian TOP OF PAGE Fresh garden vegetable platter26