In spring, nature comes alive again and your plate also.
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.
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.
Choice of dessert
Roxannes' dessert 8.
Coffee, tea or infusion
Table d’hôte four courses : $45 / pers.
Taxes and gratuities not included