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Spring menu

In spring, nature comes alive again and your plate also.

Spring menu


Parsnip soup with it’s white chocolate cloud       5.


Salmon tataki with a spring salad     9.

Puff pastry, all green and whipped cream with Hercule de Charlevoix     10.

Maple beef the gravlax way    11.

Fricassee of asparagus with shrimps and citrus     12.

Sired foie gras with candied rhubarb and strawberry caramel       14.

Main courses

Crab and shrimp risotto      26.

Crusted chanterelles halibut with sauteed Swiss chard and cream of asparagus     27.

Flank steak with chocolate sauce and green bean salad       28.

Lake Brome duck breast lacquered with maple syrup and Nelligan beer      29.

Wild boar with smoked paprika and spring vegetables                        30.

Choice of dessert

Roxannes' dessert     8.

Coffee, tea or infusion

Table d’hôte four courses : $45 / pers. 

Taxes and gratuities not included