Our Dining Room Menu is changed seasonally and consists of five consecutive Courses featuring only the freshest ingredients that are prepared in painstaking detail by Chef Trevor Taylor. Chef Taylor and his staff have had extensive training in Canada and Europe and their combined efforts consistently produce culinary master pieces that will satisfy even the most discerning palate. For those who want to enjoy an aperitif or digestive, the Bistro Pub is only steps away.
To our Inhouse Guests, the Five Course Dinner menu is included in the Modified American Plan as well as the service. Only items marked with an asterisk (*) have an extra charge and service is not included on the extra charge.
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 The soup tureen
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Chef's creation of the moment |
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Duck soup Saigon style |
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Spicy crab and corn chowder |
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Appetizers
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Bison carpaccio* |
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Grilled calamari accompanied with peppers tossed in fine herbs |
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Pan seared Foie gras with brandy infused ice cider* |
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Red snapper ceviche with velvety mango and lychee sauce |
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Strawberry and arugula melee with goat cheese, drizzled with coffee infused oil |
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Tuna tartar with light sprinkling of avocado oil* |
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Wild mushroom fricassee |
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Main courses
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Cajun arctic char with zesty mushroom risotto |
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Filo-crusted salmon with beurre blanc sauce |
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Flambé coconut shrimp with rhum* |
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Heart of filet mignon with red wine reduction and St-Benoît blue cheese |
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Pan seared Brome lake duck breast doused in fresh mint pan sauce |
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Pan seared poppy seed encrusted tuna and caviar butter* |
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Rack of wild black boar with oyster mushroom sauce* |
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Vanilla bourbon Short ribs on a creamy polenta cake |
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Veal involtini with sautéed mushrooms and mozzarella* |
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An assortment of fancy cheeses
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Quebec's best cheeses* Served at your table |
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Order the Hôtellerie Champêtre / Québec Resorts brochure
