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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Saigon style duck consommé |
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Shrimp Bisque |
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Appetizers
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Aragula and strawberry salad with goat cheese |
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Duck liver and gizzard accompanied with a relish of red pepper and eggplant |
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Gypsy mushrooms fricassee in its basket |
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Mediterranean beef carpaccio with parmesan |
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Pan seared foie gras with nutmeg |
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Two color risotto served with ocean delicacies |
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Venitian scallops and pepperonata |
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Main courses
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Beef tenderloin with Saint-Benoît-du-Lac blue cheese |
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Duck breast with gooseberries |
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Eastern Townships venison, hunter's sauce with gnocchi |
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Fish of the day |
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Involtini of veal stuffed with mushroom, shallots, bacon and local cheese |
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Lamb shank in its broth with citrus fruits |
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Shrimps with Pernod |
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Order the Hôtellerie Champêtre / Québec Resorts brochure
