Three-course lunch

Appetizers

Root vegetable soup, some roasted, truffle cream

Incl.

Salade d'épinards, poire et pacanes, vinaigrette à l'érable

Incl.

Charcuterie of the day, violet mustard, marinated vegetables

Incl.

Duck giblet confit, parsnip remoulade, orange and juniper vinaigrette

Incl.

Foie gras torchon, home-made mostarda

+7

Main courses

Artisanal pasta with smoked salmon, leeks, vodka, Mujjol caviar

19

Pan-seared striped bass, mussel and lemon risotto, parsley jus

21

Aestival iceberg lettuce, grain-fed chicken supreme, pine nuts, blue cheese vinaigrette

23

Pan-seared salmon "tortillas" with grilled vegetables/ arugula / thyme / tapenade

25

Traditional steak tartare in the spirit of the Auberge

27

Veal steak, smashed potatoes, ham / capers / Meaux mustard / hazelnut sauce

28

Deserts

Pineapple baked custard pudding, American macaroons

Incl.

Delicious cherry clafouti, almond mousse

Incl.

Dinner Menu

" CARTE BLANCHE "

• With the passing days and seasons, Eric proposes to you a tasting of the finest products through a menu from an entirely spontaneous cuisine * Only available for the entire table, from 06:00 pm to 09:00 pm. 8 course meal / 95.00 $ per person (taxes and gratuities are extra)

Menu in the Spirit of the Auberge

For one or two people

• Delicatessen platter
  The whole pig from snout… to trotter 22 pp

For starters...

• Fresh mixed baby greens and herbs
  Seasonal offerings flavoured to your liking 9
• «Ode to nature» from the Auberge to the Balnea
  Quebec beets in a variation of taste and texture, fennel "yogurt", fresh goat cheese/caramelized pecans/blackberries, bitter orange marmelade
    12
• Jerusalem artichoke
  Fine velouté flavoured with blanche beer, braised beef and snow crab, olive oil/lemon 14
• Boileau deer torte
  Bourgeois-style, foie gras/bacon/cognac, vinaigrette "au jus", bitter greens 15
• Brome Lake duck tartare
  Hand chopped, orange/juniper/gingerbread, gourmet jelly 16
• Giant scallops 
  Pan seared, fine rutabaga purée with vanilla, sweet wine braised salsifies, truffe jus    
  18

And next...

• Carnoli risotto
  Creamy, pan seared chanterelles and black trumpets, giant shrimps, bisque emulsion, parmesan chips 33
• Suckling pig from Porctail Fleury farm
  Stuffed, like a porchetta, but also roasted traditionnaly, seasonal vegetables, "verjus" softened with apple confit 38
• Royal seabream
  Poached and flavoured with "berce laineuse", leeks/octopus/lemon and caviar cockles, coconut milk, quinoa, fish/lemongrass broth 41
• Auberge style paëlla
  Seafood, rabbit, poultry, chorizo and even more...
  42
• For one or two persons.......The Auberge Châteaubriand
  *Evolution: "chaînette" braised with red wine, potatoes/bacon/truffle Liégeois-style
  *Tradition: pan seared fillet, Swiss chard, carotts/olives/onions, velvety juice 48 pp

And also in the spirit of the Auberge...

• Local cheeses
  Garnishes and hearth-grilled bread 12

And to gild the lily...

• ‘’Rustic’’ clafoutis
  With caramelized pears, sugar coated almonds, cardamon ice cream
  8
• Rotissoire roasted pineapple
  In an iced cup "melba" style 10
• Contemporary vacherin
  Tiramisu style, white coffee ice cream, hazelnuts, touch of lemon 10
• « ABRACADABRA »
  Creamy ivory chocolate / coconut, exotic fruit confit, coconut crumble, pineapple sorbet
  12
• Lemon Pie
  "Aux pouces’’ in the spirit of the Auberge
  1'' / 2"  / 3"
  6 (1")