Dinner menu

Starter

Pissaladière provençale and arugula
8
Vegetables tartar 
10
With goat cheese mousse from La Fromagerie Pampille et Barbichette
Canadian salmon, citrus and beets
11

served like a bruschetta

Québec nordic shrimps
12
with bacon sabayon
Eastern Towniship highland beef carpaccio
13
herb pesto and parmesan shavings
Eastern Towniship highland beef tartare
15
À la française
Au Torchon duck foie gras from Le Gîte des Oies 
20

grapes and oinions chutney

Platter to share

Delicatessen from “LaJambonnière”

30

Smoked pork tenderloin, Chorizo , Au torchoin duck foie gras, Louis d'Or cheese. Served with condiments

Surf and Turf

60

Au torchon uck foie gras, Eastern Township highland beef tartar,Argentinean pink shrimp, Pan fried scallops

Main course

Catch of the day
Prince Edouard Island mussels
17
Served with french fries
Ferme des Voltigeurs' chicken, served on linguine
18
Tomato sauce
Pork and apple bullion from La Jambonnière
18
Fine mustard
Our famous veal liver from La Ferme Danielle et Martin Tessier
21
served with Drummondville urban mushroom farm "Mycolélé" pink oyster mushrooms
Angus beef chuck tender steak
24
with three Pepper sauce
Duck leg confit from la Ferme Palmex 
26
Orange and Grand Marnier sauce
Eastern township beef tartar, "À la Française"
28
Served with homemade french fried and our seasoned mayonnaise
Gaspésie lobster risotto
32
 
Customize our Angus AAA filet mignon
38
Ask your waiter about it ... !
Seafood plate
35

Cheese Plate

A selection of three fine cheeses from La Fromagerie du Presbytère Saint-Élizabeth-de-Warwick; soft cheese, mid-stiff cheese and stiff cheese

Dried fruit
Nuts
Pear, fig and vodka jam

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