Transitional MENU before the summer
SPRING 2023
STARTERS
Onion soup Oka cheese - bread and butter _15.
Sea snails ad shrimp Dumplings (4) - spicy mayo, mujold caviar _16.
Mini Pogos (2) - Ferme Orléans poultry sausage, chipotle ketchup _12.
Haddock Accras - herbs yogurt, crispy vegetables, herb oil _18.
Pork and chicken liver terrine - marinaded vegetables homemade confit _14.
MAIN COURSES
Beet salad - honey and cider vinaigrette, goat cheese, praline pecans_20.
Trout tartar (200g) - cucumber, apple, épinette vinegar emulsion, fries, croutons _28.
Lobster and shrimp Roll - pretzel bread, fries, salad _39.
Orléans Farm Fried Chicken - homemade dry tomatoes, fries, salad _28.
Mushroom's pasta - parmesan and arugula _26.
Fish N' Chips - tartar sauce, fries and salad _26.
Classic Poutine - Balsamic black garlic sauce _17.
Island Poutine - Black garlic sauce, green Peas, duck, bacon _21.
FROM 5:30 PM
Fresh oysters - homemade granita _6 for 18. and 12 for 34.
Homemade seafood pasta - white wine sauce_45.
Lamb braised parmentier - parsnip purée, red wine sauce, Migneron cheese crouton_42.
SIDES
French fries_5.
Verdurette_8.
DESSERTS
Sugar pie mille-feuille_ maple cream and Coureur des Bois ice cream _14.
Chocolate Panna Cotta - Breton shortbread and berry tartar_14.
**The menu may contain allergens.
Taxes and tip not included.
Menu and prices are subject to change without notice.