Menu of the season

Bison Carpaccio – Confit Tomatoes and Anchovies – Crispy Crouton

Tomato Soup on Grilled Calamari Salad – Heirloom Tomatoes – Spicy Oil

Artichoke Salad with Confit Leeks, New Potatoes, Little Gem Lettuce, Coppa and Stracciatella

Seared Trout – Beurre Blanc and Sautéed Chanterelles – Garlic Green Beans and Zucchini

Ratatouille Vegetable Tart – Cheese Flan made with 1608 from Fromagerie de Charlevoix

Chicken stuffed with Pork and Chicken Sausage, glazed with Honey and Miso – Garlic and Miso Sauce – Vulcan Beans, Garlic-Grilled Swiss Chard

Ricotta Gnocchi – Corn Sauce and Brown Butter – Parmesan – Seared Foie Gras

Fried Pork Chop – Harvest “Grenobloise” Style

Fennel, Apple and Cabbage Salad

Corn Ice Cream – Peach Sorbet – Caramel Popcorn – Caramel Coulis

Genoise Sponge – Vanilla Cream – Fresh Strawberries

Chocolate Cheesecake Tartlet – Fresh Raspberries – Raspberry Mousse

The menu is subject to change.