TABLE D'HÔTE LUNCH
Our menus change every week
(week of October 23th to October 29th)
Featuring our famous signature homemade bread made in our kitchens
The appetizer :
Our Lobster Cappuccino with Truffle
Choice of appetizers :
Parsnip and chestnut “potage”
Sundried tomatoes biscottis.
Salmon gravlax made with Québec gin, fennel, sour cream, coriander.
Creamy crab cake, tartar sauce and snow crab claw.
Choice of dishes :
Gaspésie Lobster beets risotto, yuzu, bearnaise sauce.
Québec Duck leg confit, vegetable caponata
Grilled lobster tail on its shell with garlic butter Creamy risotto with béarnaise sauce.
Black Angus beef filet mignon 8 oz flambé tableside.
Cognac, green peppercorns and cream sauce with truffle mashed potatoes. beav
As a complement :
Gourmet verrine from our pastry chefs.
Cheese selection of the day