DINER


 table d'hôte priced according to the dish

(appetizer, entree, dessert and coffee)



APPETIZERS



PLATE FROM THE GARDEN   10

Plate showcasing local farmers



SOUP   10

changing according to the available legumes



BLACK PUDDING  16 (+6TH)

wild mushrooms and apple


CHEF'S APPETIZER  16 (+6TH)

Changing according to the Chef's inspiration

   


TARTARE   16 (+6TH)

Northern shrimps, dried tomatos and salmon eggs


CARPACCIO   14 (+4th)

Made of 2 beets, mustard duo and goat cheese


THE OYSTERS   6 for 17    or    12 for 28

Ginger and honey infusion

            

ENTREES



CATCH OF THE DAY   36 (th 51)

Changes according to availability  



THE BUTCHER'S CUT   36 (th 51)

Changes according to inspiration of the chef   



PIZZA BELLE PLAGE   26 (th 42) 

Tomato sauce, sausage duo, local mozzarella et marinated oyster mushrooms 



SIRLOIN 78 (th 108 for 2 people) 

With 2 sauces, vegetables and fingerlings potatos (plate for 2)



PUTANESCA FROM THE SEA 32 (th 47)

Kalamata, cherry tomatos, spinach, scallops and shrimps

  


SHRIMPS 40 (th 56)

Polenta Tum Yum, ginger and lemongrass Thaï sauce



VEGETARIAN ''SCALLOPS''  32 (th 47)

Pan seared King mushrooms, green peas puree and miso-kombu sauce



FOR KIDS

Pizza (9)

Fish (10)

Pasta and butter (7)

  


DESSERTS



THE BLACK CHOCOLATE   10

Speculoos and minth 



THE WHITE CHOCOLATE 10

Black garlic and lady finger cookie

 

Nous sommes fiers de travailler avec des artisans de la région qui permettent à nos assiettes d’être uniques. Merci à : A Chacun son pain, Café Charlevoix, Fromagerie StFidèle, La famille Migneron, La ferme Basque, Laiterie Charlevoix, Les jardins Echo Logique, Les viande bio de Charlevoix, Menaud, Micro-Brasserie Charlevoix et Saveur nature.