Our dishes
A pan seared 6 oz filet mignon, three jumbo shrimps sautéed in butter with Cajun spices, served with vegetables and potatoes.
Cross cut of veal shank braised in white wine, tomato herb broth, served with vegetables and potatoes.
Shrimps, scallops, mussels and salmon in white wine saffron broth.
Pan seared, garnished with a lemon, caper cream sauce, served with vegetables on a bed of rice.
Pan seared, topped with a wine and dill cream sauce, served with vegetables on a bed of rice.
Tender cubes of beef, pearl onions and bacon perfectly simmered in a red wine sauce, served with vegetables and potatoes.
A classic German dish with a French Canadian twist. A scallopini of Bison rolled with Dijon mustard, bacon, onions and Kosher pickle, braised in a red wine sauce, served with vegetables and potatoes.
Stuffed with Black forest ham, local Emmenthal cheese, breaded for a crispy finish, topped with a red wine mushroom sauce, served with vegetables and potatoes.
Breaded pork loin cutlet served crispy with German style sauerkraut and potatoes.
Supper
Entrée
Sautéed in a garlic, wine, fresh basil tomato sauce.
Simmered in a Bourguignon herb wine broth and baked in their shells with garlic butter.
Topped and baked with Emmenthal, Gruyere and Parmesan cheese.
Cold smoked in our backyard and caramelized with local maple syrup.
Brie Alexis de Portneuf, confit of cranberry and nuts, baked in a phyllo pastry.
Served with our delicious maple syrup vinaigrette.
Served with our homemade Caesar dressing, bacon bits and croutons.
Our chef's creation.
Desserts
- La barre du Jour (Fromage veiné de piment) - Le Curé-Labelle (Semi-ferme affiné) - Emmenthal (Made with honey) - Mont-Tremblant (Brie)
You will be proposed a selection.
Please inform us if you have any allergies. We'll try to accomodate.
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